Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup
Quick and easy gluten free of charge oatmeal pancakes made in the blender! These healthy pancakes are topped with incredible creamy peanut butter maple syrup after that finished with a sprinkle of sea salt.
I’m on a different one of my pancake kicks. This obsession is normally ridiculous.
But until I go out of pancake making concepts (and toppings), I’ll keep bringing them for you. Because really, who doesn’t love pancakes?
In reality, I am eating pancakes a lot more than what should be considered regular.
What carry out I eat for breakfast time? Pancakes, obviously. With blueberries to start the day out right.
Lunch? Ugh, figure I should do a salad to get some good veggies in. Be aware: The entire time I’m considering breakfast and ways I can best my pancakes.
Supper? PANCAKES ON MY Brain. Once again. Wouldn’t you concur that breakfast for dinner never gets old?
Bonus: What if We told you you could eat about 4 pancakes for about 200 calories? And they are gluten free, too!
Of course, I recommend checking out the peanut butter maple syrup. All you have to is a little drizzle over each pancake to create 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 nice and saltiness. Umm… can you imagine using chunky honey peanut butter on these? MEGA Like.
If you’re not in to the syrup, that’s cool. You could try a delicious chocolate almond butter , your favorite nut butter, or honey. If you’re feeling like you want something nice, try these with several chocolate potato chips sprinkled within the batter, after that finishing it with just a little almond butter or PB & jam.
Seriously best (healthy) breakfast ever.
Calories from fat: 219
Body fat: 3.8g
1 teaspoon cooking powder
1 teaspoon vanilla extract
1 1/2 tablespoons all natural creamy or chunky peanut butter
1/4 cup real maple syrup
coarse sea salt, for sprinkling at the top
Place all pancake elements (oats, baking natural powder, cinnamon, salt, applesauce, almond milk, vanilla, honey and egg white) into blender. Mix until the pancake batter can be simple and creamy. Pour into a dish and let sit down for a few moments to thicken the batter up.
Heat a big nonstick skillet or griddle over medium warmth and lightly layer with nonstick cooking spray or coconut oil. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear at the top, about 2 a few minutes. Flip cakes and cook until golden dark brown on underside, 2 mins. Clean skillet clean, use more cooking squirt if required, and do it again 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 dish. High temperature in microwave for 15-20 seconds or until warm. Stir and drizzle over pancakes. Top with only a little bit of sea sodium. Enjoy!
Nutritional information does not are the salted peanut butter maple syrup. I figured that everybody loves topping their pancakes differently!
These pancakes may also be really fantastic with a few chocolate chips and a great way to sneak in healthful nutrition for children!
You could use a flavored applesauce to include a little something special to these. I really like cinnamon or peach applesauce.
Pancakes are freezer-friendly. Simply retain in a ziploc bag or plastic wrap and reheat in microwave when prepared to eat.
The end result was pretty good with the additions.
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