Last week while home in Alberta visiting friends and family, I had one of those meals that I wish I could press the “pause” button on. I was eating the yummiest pancakes in the company of wonderful people before heading to the last full day of the Edmonton Folk Music Festival.
Now I’m back in Los Angeles and getting into the groove of things again. But, I’m still dreaming about those pancakes.
So, this weekend, I was inspired to create my own healthy pancakes topped with a classically comforting flavor combination reminiscent of a PB & J. These pancakes are more dense than the typical fluffy variety but they leave you feeling just the right amount of satisfied. Even better? They can be made in an easy 10 minutes. Keep the leftover pancakes in your fridge and pop them in the toaster for an on-the-go, wholesome breakfast to enjoy the rest of the week.
Apple Oat Pancakes (with Peanut Butter & Raspberry Topping)
Ingredients for pancakes:
2 teaspoons coconut oil
1 cup of whole rolled oats
½ cup unsweetened apple sauce
½ teaspoon cinnamon
1 teaspoon vanilla
Ingredients for topping:
8 ounces of low-fat yogurt or plant-based alternative
1 tablespoon peanut butter
1 cup berries of your choice
1. In a blender or food processor, combine oats, apple sauce, egg, cinnamon, and vanilla. Blend to develop pancake batter.
2. Drizzle the coconut oil in a large skillet over medium heat and drop spoonfuls of batter into the skillet to form the pancakes. Once the pancakes start to bubble, flip until cooked through. The pancakes should appear golden brown on both sides.
3. In a separate bowl, combine the yogurt and peanut butter.
4. Top pancakes with desired amount of peanut butter yogurt sauce and berries.
Makes approximately 4-6 pancakes.
Enjoy, preferably with those you love.
Although we do work with the National Raspberry Council, we were not compensated for this post.
All our opinions are our own. We really do just love berries (and pancakes)!