Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup
Fast and simple gluten free of charge oatmeal pancakes manufactured in the blender! These healthful pancakes are topped with incredible creamy peanut butter maple syrup then completed with a sprinkle of sea salt.
I’m on a different one of my pancake kicks. This obsession is ridiculous.
But until I run out of pancake building ideas (and toppings), I’ll keep bringing them for you. Because really, who doesn’t like pancakes?
In reality, I am eating pancakes more than what is highly recommended normal.
What carry out I eat for breakfast time? Pancakes, obviously. With blueberries to start your day out right.
Lunch? Ugh, guess I should execute a salad to get some veggies in. Note: The entire time I’m considering breakfast and ways I can top my pancakes.
Dinner? PANCAKES ON MY Brain. Again. Wouldn’t you concur that breakfast for dinner never gets older?
Bonus: What if We told you you could eat on the subject of 4 pancakes for around 200 calories? And they are gluten free, as well!
Of course, I recommend checking out the peanut butter maple syrup. All you have to is a tiny drizzle over each pancake to make them phenomenal; the peanut butter also provides healthful fats to keep you full. I love the addition of just a little ocean salt too to greatly help create that amazing sugary and saltiness. Umm… can you imagine using chunky honey peanut butter on these? MEGA LOVE.
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 need something lovely, try these with a few chocolate potato chips sprinkled within the batter, then finishing it with a little almond butter or PB & jam.
Seriously best (healthy) breakfast ever.
Calories from fat: 219
1 teaspoon cooking powder
1 teaspoon vanilla extract
1 1/2 tablespoons all natural creamy or chunky peanut butter
1/4 cup natural maple syrup
coarse sea salt, for sprinkling on top
Place all pancake ingredients (oats, baking powder, cinnamon, sodium, applesauce, almond dairy, vanilla, honey and egg white) into blender. Mix until the pancake batter can be simple and creamy. Pour right into a bowl and let sit down for a couple mins to thicken the batter up.
Heat a large nonstick skillet or griddle over medium heat and lightly layer with nonstick food preparation spray or coconut oil. Drop batter by 1/4 glass onto skillet. Make 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 squirt if required, and do it again with staying batter. Acts 2 people, about 3-4 pancakes each.
To create peanut butter maple syrup: Combine peanut butter and maple syrup together in medium bowl. Heat in microwave for 15-20 seconds or until warm. Mix and drizzle over pancakes. Top with only a little bit of sea sodium. 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 chips and a terrific way to sneak in healthful nutrition for children!
You could utilize 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 handbag or plastic cover and reheat in microwave when prepared to eat.
The end result was very good using the additions.
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