Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup

Quick and easy gluten free 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 another one of my pancake kicks. This obsession is certainly ridiculous.

But until I go out of pancake making concepts (and toppings), I’ll keep bringing them to you. Because really, who doesn’t love pancakes?

In reality, I am eating pancakes more than what should be considered normal.

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

Lunch? Ugh, figure I should execute a salad to get some veggies in. Notice: The complete time I’m considering breakfast and methods I can best my pancakes.

Dinner? PANCAKES ON MY Brain. Once again. Wouldn’t you agree that breakfast for dinner never gets previous?

Bonus: Imagine if I told you you could eat approximately 4 pancakes for about 200 calories? And they’re 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 make them remarkable; the peanut butter also provides healthy fats to keep you full. I love the addition of a little ocean salt too to greatly help create that incredible sweet and saltiness. Umm… can you envisage using chunky honey peanut butter on these? MEGA Like.

If you are not in to the syrup, that’s great. You could attempt a delicious chocolate almond butter , your preferred nut butter, or honey. If you are feeling like you want something nice, try these with several chocolate chips sprinkled in the batter, after that finishing it with just a little almond butter or PB & jam.

Seriously very best (healthy) breakfast ever.


Calorie consumption: 219

Fat: 3.8g

Sugars: 37.8g

Sugar: 9.9g

Dietary fiber: 5.4g

Proteins: 9g

Prep time:

5 mins

Cook period:

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 genuine maple syrup

coarse sea salt, for sprinkling on top


Place all pancake elements (oats, baking powder, cinnamon, salt, applesauce, almond milk, vanilla, honey and egg white) into blender. Blend until the pancake batter is certainly soft and creamy. Pour into a bowl and let sit for a couple minutes to thicken the batter up.

Heat a big non-stick skillet or griddle over medium warmth and lightly coating with nonstick cooking spray or coconut oil. Drop batter by 1/4 cup onto skillet. Make until bubbles show up on top, about 2 moments. Turn cakes and cook until golden brown on underside, 2 moments. Wipe skillet clean, make use of more cooking squirt if required, and repeat with remaining batter. Serves 2 people, about 3-4 pancakes each.

To create peanut butter maple syrup: Combine peanut butter and maple syrup collectively in medium bowl. Warmth in microwave for 15-20 seconds or until warm. Mix and drizzle over pancakes. Best with just a little bit of sea salt. Enjoy!

Nutritional information does not are the salted peanut butter maple syrup. I figured that everyone loves topping their pancakes differently!

These pancakes will also be really amazing with several chocolate potato chips and a great way to sneak in healthful nutrition for kids!

You could utilize a flavored applesauce to add a little something special to these. I really like cinnamon or peach applesauce.

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

The outcome was pretty good using the additions.

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