Quick and easy gluten free oatmeal pancakes made in the blender! These healthy pancakes are topped with the most incredible creamy peanut butter maple syrup then finished with a sprinkle of sea salt.
I’m on another one of my pancake kicks. This obsession is ridiculous.
But until I run out of pancake making ideas (and toppings), I’ll keep bringing them to you. Because really, who doesn’t love pancakes?
In reality, I’ve been eating pancakes more than what should be considered normal.
What do I eat for breakfast? Pancakes, obviously. With blueberries to start the day out right.
Lunch? Ugh, guess I should do a salad to get some veggies in. Note: The entire time I’m thinking about breakfast and ways I can top my pancakes.
Dinner? PANCAKES ON MY MIND. Again. Wouldn’t you agree that breakfast for dinner never gets old?
Great news, friends! These pancakes are probably one of the easiest things you can make. All you’ll need to do is place oats, almond milk, applesauce, an egg, vanilla, cinnamon, baking powder and salt into a blender, blend until well combined, then cook on the griddle until fluffy and golden brown.
Bonus: What if I told you that you could eat about 4 pancakes for around 200 calories? And they’re gluten free, too!
Of course, I recommend trying out the peanut butter maple syrup. All you need is a tiny drizzle over each pancake to make them phenomenal; the peanut butter also provides healthy fats to keep you full. I love the addition of a little sea salt too to help create that incredible sweet and saltiness. Umm… can you imagine using chunky honey peanut butter on these? MEGA LOVE.
If you’re not into the syrup, that’s cool. You could try a chocolate almond butter, your favorite nut butter, or honey. If you’re feeling like you need something sweet, try these with a few chocolate chips sprinkled in the batter, then finishing it with a little almond butter or PB & jam.
Seriously best (healthy) breakfast ever.
- Serves: 2
- Serving size: 1 serving (1/2 of pancake recipe)
- Calories: 219
- Fat: 3.8g
- Carbohydrates: 37.8g
- Sugar: 9.9g
- Fiber: 5.4g
- Protein: 9g
- For the pancakes:
- 1 cup gluten free oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon honey (or maple syrup/agave nectar)
- 2 large egg whites (or 1 egg)
- For the salted peanut butter maple syrup:
- 1 1/2 tablespoons all natural creamy or chunky peanut butter
- 1/4 cup pure maple syrup
- coarse sea salt, for sprinkling on top
- Place all pancake ingredients (oats, baking powder, cinnamon, salt, applesauce, almond milk, vanilla, honey and egg white) into blender. Blend until the pancake batter is smooth and creamy. Pour into a bowl and let sit for a few minutes to thicken the batter up.
- Heat a large nonstick skillet or griddle over medium heat and lightly coat with nonstick cooking spray or coconut oil. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean, use more cooking spray if needed, and repeat with remaining batter. Serves 2 people, about 3-4 pancakes each.
- To make peanut butter maple syrup: Combine peanut butter and maple syrup together in medium bowl. Heat in microwave for 15-20 seconds or until warm. Stir and drizzle over pancakes. Top with just a tiny bit of sea salt. Enjoy!
These pancakes are also really wonderful with a few chocolate chips and a great way to sneak in healthy nutrition for kids!
You could use a flavored applesauce to add a little something special to these. I love cinnamon or peach applesauce.
Pancakes are freezer-friendly. Just keep in a ziploc bag or plastic wrap and reheat in microwave when ready to eat.
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