Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup

Terry\u2019s Chocolate Orange Cake | The Lemon Grove Cake DiariesQuick and easy gluten free of charge oatmeal pancakes made in the blender! These healthy pancakes are topped with amazing creamy peanut butter maple syrup after that completed with a sprinkle of ocean salt.
I’m on another one of my pancake kicks. This obsession is certainly ridiculous.
But until I run out of pancake making tips (and toppings), I’ll maintain bringing them to you. Because really, who doesn’t love pancakes?
In reality, I am eating pancakes more than what is highly recommended regular.
What carry out I eat for breakfast? Pancakes, obviously. With blueberries to start out your day out right.
Lunch? Ugh, figure I should do a salad to get some good veggies in. Note: The complete time I’m thinking about breakfast and ways I can top my pancakes.
Supper? PANCAKES ON MY Brain. Again. Wouldn’t you concur that breakfast for dinner never gets outdated?
Bonus: What if We told you you could eat on the subject of 4 pancakes for around 200 calories? And they are gluten free, too!
Of course, I recommend checking out the peanut butter maple syrup. All you need is a tiny drizzle over each pancake to make them remarkable; the peanut butter also provides healthful fats to help keep you full. I really like the addition of a little ocean salt too to greatly help create that incredible lovely and saltiness. Umm… can you envisage using chunky honey peanut butter on these? MEGA LOVE.
If you’re not in to the syrup, that’s great. You could try a chocolates almond butter , your preferred nut butter, or honey. If you’re feeling like you want something nice, try these with a few chocolate chips sprinkled within the batter, after that completing it with just a little almond butter or PB & jam.
Seriously most effective (healthy) breakfast ever.
Calories: 219
Fat: 3.8g
Sugars: 37.8g
Sugars: 9.9g
Fiber: 5.4g
Protein: 9g
Prep time:
5 mins
Cook period:
10 mins
Total period:
15 mins
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 tablespoons all-natural creamy or chunky peanut butter
1/4 cup 100 % pure maple syrup
coarse sea salt, for sprinkling on top
Place all pancake ingredients (oats, baking natural powder, cinnamon, sodium, applesauce, almond dairy, vanilla, honey and egg white colored) into blender. Blend before pancake batter is usually simple and creamy. Pour into a dish and let sit for a couple moments to thicken the batter up.
Heat a large nonstick skillet or griddle over medium high temperature and lightly coat with nonstick cooking aerosol or coconut oil. Drop batter by 1/4 cup onto skillet. Make until bubbles appear on top, about 2 moments. Turn cakes and cook until golden brownish on underside, 2 mins. Wipe skillet clean, use more cooking squirt if needed, and do it again with staying batter. Acts 2 people, about 3-4 pancakes each.
To make peanut butter maple syrup: Combine peanut butter and maple syrup jointly in medium bowl. Warmth in microwave for 15-20 secs or until warm. Stir and drizzle over pancakes. Top with just a tiny bit of sea salt. Enjoy!
Nutritional information will not include the salted peanut butter maple syrup. I figured that everyone loves topping their pancakes differently!
These pancakes are also really fantastic with a few chocolate potato chips and a great way to sneak in healthy nutrition for children!
You could use a flavored applesauce to add something special to these. I love cinnamon or peach applesauce.
Pancakes are freezer-friendly. Simply retain in a ziploc handbag or plastic cover and reheat in microwave when prepared to eat.
The end result was very good with the additions.

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