I am always looking for quick and healthy ways to make a delicious breakfast. My preference is something sweet, rather than savory, but since I'm a diabetic, counting carbs is a necessity, if I want to stay on track. This recipe required a little experimentation, but in the end, I was happy with the result.
Pancakes are something I love to eat and also cook. I love traditional buttermilk pancakes, but lately, am drawn to the possibilities of healthier versions, like whole grain. These applesauce pancakes use oatmeal and while you could put the oats in a food processor to get a smooth oat flour, I prefer the natural texture.
My first experiment just used 1/2 cup oats, 1 egg and 1/2 cup applesauce for a try at three ingredients. They tasted good, but the texture was not what I hoped. I wanted a pancake, not an oatcake. So on attempt two, I added in 3 tablespoons of flour (I used white, but whole wheat would work great). It was just the thing needed to make these pancakes the perfect texture to easily flip.
This recipe makes 3 small pancakes, so breakfast for one. I added some blueberries on the top, but didn't add any syrup and didn't miss it at all. Since all the ingredients are pantry staples, this is a recipe I can make again and again.
4 Ingredient Applesauce Pancakes
1/2 cup oatmeal
3 T flour
1 egg, beaten
1/2 cup applesauce
In a small bowl, mix together all ingredients. (Add a pinch of cinnamon if you like)
In a medium non stick skillet, melt 1 tsp butter, then divide batter to make 3 small pancakes.
Cook for 4 minutes on each side.
Serve with syrup or fresh fruit.
Happy Thursday!
Another recipe you might like: 3 Ingredient Banana Pancakes
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