Quick and easy gluten free oatmeal pancakes made in the blender! These healthful pancakes are topped with incredible creamy peanut butter maple syrup then finished with a sprinkle of ocean salt.
I’m on another one of my pancake kicks. This obsession is certainly ridiculous.
But until I go out of pancake making suggestions (and toppings), I’ll maintain bringing them to you. Because really, who doesn’t like pancakes?
In reality, I’ve been eating pancakes more than what is highly recommended normal.
What do I eat for breakfast time? Pancakes, obviously. With blueberries to start your day out right.
Lunch? Ugh, think I should execute a salad to get some good veggies in. Take note: The entire time I’m thinking about breakfast and methods I can best my pancakes.
Dinner? PANCAKES ON MY MIND. Again. Wouldn’t you concur that breakfast for dinner never gets aged?
Bonus: What if I told you you could eat on the subject of 4 pancakes for about 200 calories? And they are gluten free, too!
Of course, I would recommend trying out the peanut butter maple syrup. All you need is a tiny drizzle over each pancake to create them phenomenal; the peanut butter also provides healthy fats to maintain you full. I love the addition of just a little sea salt too to help create that amazing nice and saltiness. Umm… can you envisage using chunky honey peanut butter on these? MEGA LOVE.
If you’re not into the syrup, that’s great. You could try a delicious chocolate almond butter , your preferred nut butter, or honey. If you’re feeling as if you need something nice, try these with a few chocolate potato chips sprinkled within the batter, then finishing it with a little almond butter or PB & jam.
Seriously very best (healthy) breakfast time ever.
Calories from fat: 219
Body fat: 3.8g
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 ingredients (oats, baking natural powder, cinnamon, salt, applesauce, almond milk, vanilla, honey and egg white) into blender. Blend before pancake batter is certainly clean and creamy. Pour right into a dish and let sit for a couple mins to thicken the batter up.
Heat a large nonstick skillet or griddle over moderate high temperature and lightly coating with nonstick cooking food squirt or coconut oil. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 a few minutes. Flip cakes and cook until golden dark brown on underside, 2 moments. Wipe skillet clean, make use of more cooking spray if required, and repeat with remaining batter. Serves 2 people, about 3-4 pancakes each.
To make peanut butter maple syrup: Combine peanut butter and maple syrup collectively in medium bowl. High temperature in microwave for 15-20 seconds or until warm. Stir and drizzle over pancakes. Top with only a tiny bit of sea sodium. Enjoy!
Nutritional information will not include the salted peanut butter maple syrup. I figured that everyone loves topping their pancakes differently!
These pancakes may also be really great with several chocolate chips and a terrific way to sneak in healthful nutrition for children!
You could use a flavored applesauce to add a little something special to these. I love cinnamon or peach applesauce.
Pancakes are freezer-friendly. Simply keep in a ziploc bag or plastic cover and reheat in microwave when ready to eat.
The outcome was pretty good with the additions.
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