"Happy weekend! Whipped up some of my apple-cinnamon oat pancakes and decided to make my hungry crew eat their pancakes with their hands. I don't know why I never did this before- just hand everyone a little dipping cup of maple syrup (add some cinnamon in there!) and everyone treats these little guys like dunkaroos. No silverware and less dishwashing!"
Apple Cinnamon Oat Pancakes
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Ingredients
1 cup rolled raw oats (GF-certified if need be)
1 cup no-sugar added applesauce
2 tbsp coconut oil, melted + more for griddle
1 flax egg (1 tbsp ground flax + 3 tbsp water, refrigerate for 15 min.) OR 1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tbsp baking powder
Pinch of salt
Maple syrup to top
Directions
Place all ingredients into a blender, and blend until smooth and consistent.
Heat a large non-stick pan over medium-low heat, and lightly grease pan with a dab of coconut oil. Make sure pan is fully heated, then pour a loaded spoonful of batter onto the griddle to make each pancake (should be about 3-4" in diameter). Let pancakes cook for about 2 minutes until the usual pancake sign of bubbles popping up happen (the batter is thicker so it may take a bit longer!) and bottom is golden, then flip and cook for another 1-2 minutes on the other side.
tip: these pancakes cook quicker on the outside than the inside, so to avoid undercooked batter on the inside, take it easy on the heat and be patient with the time it takes to cook each side. Cranking up the heat wont make it go any faster!
Serve when finished! Drizzle with maple syrup to top, and any toppings you desire (banana coins and chia seeds are pictured)
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