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Stack of oatmeal applesauce pancakes on a white plate with sautéed apples, pecans, and maple syrup on top with a whole apple and jar of milk in the background.

Oatmeal Applesauce Pancakes

Author: Stephanie Kay

This blender cinnamon applesauce pancakes are quick and easy to make and great for meal prep. You can make a double or triple batch and store them in the freezer for healthy breakfasts for days and weeks to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
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Ingredients

Instructions

  1. In a blender, add all of the wet ingredients; applesauce, yogurt, milk, egg, vanilla extract, and maple syrup, then add the dry ingredients on top; rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. Turn on the blender and blitz for 30 seconds to 1 minute until well combined. If your batter is too thick, just add a couple more tablespoons of milk and blend again until the desired texture is reached. The batter should be slightly thick and lumpy, and should easily run off a spoon, but not too runny.
  3. Preheat a nonstick skillet, griddle, or pan to medium heat and melt a knob of butter onto it. Pour roughly ¼ cup of batter onto the griddle or pan for each pancake. Cook until the pancakes are lightly bubbling on top, then flip and cook them for an additional 1-2 minutes until golden brown.
  4. Continue this process until all of the remaining batter has been used. You can keep the cooked pancakes warm by placing them on a baking sheet in the oven at 200°F.
  5. Once cooked, the pancakes can be served immediately with a dollop of yogurt, maple syrup, and chopped apple. Any leftover applesauce pancakes can be cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Find it online: https://kaynutrition.com/oatmeal-applesauce-pancakes/