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 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 normally ridiculous.

But until I run out of pancake building tips (and toppings), I’ll maintain bringing them to you. Because really, who doesn’t love pancakes?

In reality, I’ve been eating pancakes more than what should be considered regular.

What do I eat for breakfast? Pancakes, obviously. With blueberries to start out your day out right.

Lunch? Ugh, figure I should do a salad to get some veggies in. Take note: The entire time I’m thinking about breakfast and methods I can best my pancakes.

Supper? PANCAKES ON MY MIND. Once again. Wouldn’t you agree that breakfast for dinner never gets aged?

Bonus: Imagine if I told you you could eat approximately 4 pancakes for around 200 calories? And they’re gluten free, as well!

Of course, I would recommend trying out the peanut butter maple syrup. All you have to is a little drizzle over each pancake to make them phenomenal; the peanut butter also provides healthful fats to maintain you full. I love the addition of a little ocean salt too to help create that amazing lovely and saltiness. Umm… can you envisage using chunky honey peanut butter on these? MEGA LOVE.

If you are not in to the syrup, that’s great. You could try a delicious chocolate almond butter , your favorite nut butter, or honey. If you are feeling as if you need something sweet, try these with a few chocolate potato chips sprinkled in the batter, after that completing it with a little almond butter or PB & jam.

Seriously most effective (healthy) breakfast ever.


Calories from fat: 219

Fat: 3.8g

Sugars: 37.8g

Glucose: 9.9g

Fibers: 5.4g

Protein: 9g

Prep period:

5 mins

Cook time:

10 mins

Total time:

15 mins


1 teaspoon cooking powder

1 teaspoon vanilla extract

1 1/2 tablespoons all natural creamy or chunky peanut butter

1/4 cup 100 % pure maple syrup

coarse sea salt, for sprinkling at the top


Place all pancake substances (oats, baking natural powder, cinnamon, salt, applesauce, almond dairy, vanilla, honey and egg white colored) into blender. Blend until the pancake batter is normally soft 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 moderate high temperature and lightly coating with nonstick cooking food spray or coconut oil. Drop batter by 1/4 glass onto skillet. Make until bubbles appear at the top, about 2 moments. Turn cakes and prepare until golden brown on underside, 2 a few minutes. Clean skillet clean, make use of more cooking spray if required, and do it again with remaining batter. Serves 2 people, about 3-4 pancakes each.

To create peanut butter maple syrup: Combine peanut butter and maple syrup jointly in medium dish. Warmth in microwave for 15-20 secs or until warm. Stir and drizzle over pancakes. Best with only a tiny bit of sea salt. Enjoy!

Nutritional information will not are 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 potato 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 love cinnamon or peach applesauce.

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

The end result was very good using the additions.

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