Applesauce Oatmeal Pancakes

You might say I have a pancake obsession.  I found another great recipe!! The kids gobbled them right up this morning.  These are also delicious even just topped with peanut butter.  I also added some blueberries and chopped pecans on top of mine.  Delicious!! 

The recipe says to cook 2 minutes per side but I cook a little longer because they tend to be a little soft in the middle.  Hope you enjoy!! 

cinnamon applesauce oatmeal pancakes

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.
2. 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.
3. 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!

NOTEs

Pancakes are freezer-friendly. Just keep in a ziploc bag or plastic wrap and reheat in microwave when ready to eat.

*Recipe from Ambitious Kitchen blog