Friday, May 13, 2016

Apple Oats Pancakes

This is a great alternative to flour pancakes and has a lot of flavor from the apples, cinnamon and vanilla.... While my son likes oats, my daughter is not a fan and if I'm careful to say Apple Pancakes (instead of Apple Oatmeal pancakes) she ends up enjoying these pancakes and I am happy knowing that she is eating something healthier than pancakes made with all purpose flour / maida.

The same batter can be thinned out a bit and also be used to make crepes quite easily. My trick for crepes is to use the non-stick aapam pan i have - perfect crepes each time.  My recipe is based on this  fabulous one, with a few modifications... 

What I like about this recipe (besides it being rather nutritious) is that putting all the ingredients in a blender means the batter is whipped up in no time.


APPLE OATMEAL PANCAKES

 

Ingredients:

Applesauce -- 1/2 cup (can go up to 1 cup if desired)
Old-Fashioned Oats  - 1 cup
Egg - 1 (can be substituted with 1 tbsp ground flax seeds - see note below)
Coconut oil - 1 tbsp (can use butter instead but we prefer the flavor of coconut oil)
Milk - half cup
Sugar/Maple Syrup - 2 to 3 tbsp (if when serving you are not going to use sweeteners this is good, else reduce)
Baking powder - 2 tsp
Vanilla extract - 1 tsp
Cinnamon powder - half tsp
Salt - 1/8 tsp
Chocolate chips - optional topping (my husband loves the chocolate chips sprinkled on this)
Coconut oil/Butter for cooking panckaes

Method:

1) In a blender, add the oats, cinnamon powder, salt, baking powder and blend for 30 seconds until the oats are fully powdered.

2) Next add the eggs, coconut oil, milk, vanilla, sugar or maple syrup and allow this to blend for another 45 seconds until you have a smooth batter.

3) Meanwhile heat a pan/griddle on medium low heat (about a 4 on a scale of 1 to 10) and when the pan is hot enough, brush some coconut oil or butter and pour batter to form small pancakes.

4) Sprinkle Chocolate chips if desired and cover the pancake. Once bubbles start to appear on the top, flip and cook the other side as well.

Serve plain (since it's sweet enough) or if you skipped the sugar - you can drizzle some maple syrup or chocolate syrup.

NOTE: If using Flax seeds as a substitute for egg. Ensure you add it to the oats in step 1 and grind it. Also you will have to increase the volume of milk or water by another half cup to 3/4 cup. Due to the texture of the flax seeds the batter tends to thicken as it stands. I have tried both versions and our family prefers the version with egg since it results in fluffier pancakes but flax seeds also work fairly well as long as the consistency is taken care of with additional liquid.



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