Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup
Fast and simple gluten free oatmeal pancakes made in the blender! These healthy pancakes are topped with the most amazing creamy peanut butter maple syrup then completed with a sprinkle of ocean salt.
I’m on another one of my pancake kicks. This obsession is definitely ridiculous.
But until I run out of pancake building ideas (and toppings), I’ll keep bringing them to you. Because actually, who doesn’t love pancakes?
In reality, I am eating pancakes more than what is highly recommended regular.
What do 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. Notice: The entire time I’m considering breakfast and ways I can top my pancakes.
Supper? PANCAKES ON MY MIND. Once again. Wouldn’t you agree that breakfast for dinner never gets aged?
Bonus: Imagine if We told you that you could eat on the subject of 4 pancakes for around 200 calories? And they are gluten free, too!
Of course, I would recommend trying out the peanut butter maple syrup. All you have to is a tiny drizzle over each pancake to make them remarkable; the peanut butter also provides healthy fats to help keep you full. I really like the addition of a little sea salt too to greatly help create that amazing special and saltiness. Umm… can you envisage using chunky honey peanut butter on these? MEGA LOVE.
If you’re not into the syrup, that’s cool. You could try a chocolates almond butter , your preferred nut butter, or honey. If you’re feeling as if you need something sugary, try these with a few chocolate potato chips sprinkled within the batter, after that finishing it with just a little almond butter or PB & jam.
Seriously finest (healthy) breakfast time 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 at the top
Place all pancake elements (oats, baking natural powder, cinnamon, sodium, applesauce, almond milk, vanilla, honey and egg white colored) into blender. Mix before pancake batter is definitely clean and creamy. Pour right into a bowl and let sit down for a few minutes to thicken the batter up.
Heat a big nonstick skillet or griddle over moderate warmth and lightly coating with nonstick cooking aerosol or coconut oil. Drop batter by 1/4 glass onto skillet. Make until bubbles show up on top, about 2 moments. Turn cakes and prepare until golden dark brown on underside, 2 moments. Clean skillet clean, make use of more cooking squirt if needed, and repeat with staying batter. Serves 2 people, about 3-4 pancakes each.
To make peanut butter maple syrup: Combine peanut butter and maple syrup jointly in medium dish. Heat in microwave for 15-20 secs or until warm. Stir and drizzle over pancakes. Best with just a little bit of sea salt. Enjoy!
Nutritional information does not include the salted peanut butter maple syrup. I figured that everyone loves topping their pancakes differently!
These pancakes are also really fantastic with several chocolate potato chips and a terrific way to sneak in healthy nutrition for kids!
You could utilize 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 handbag or plastic wrap and reheat in microwave when ready to eat.
The outcome was very good with the additions.
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