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Applesauce Pancakes
These Applesauce Pancakes are going to blow you away! Not only are they packed with good-for-you ingredients, but they're also so easy to make. Just add everything to a blender, let it whirl, and pour the batter from the blender into the pan for cooking!
Servings 11 -12 small pancakes
Calories 119kcal
Cost $4.21
Equipment
- Powerful blender like Blendtec® or Vitamix®
- Cooking spray (olive oil or coconut)
Ingredients
- 1 cup old-fashioned oats (Note 1)
- 1/2 cup cashews (Note 2)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil (Note 3)
- 1 tablespoon honey
- 1/4 cup milk (Note 4)
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- heaping 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice or ground nutmeg
- Serving Suggestions: pure maple syrup, sautéed apples, whipped cream, almond/peanut butter, etc.
Instructions
- PREP: Place a wire cooling rack on a tray and set it right next to the cooking pan. (See Note 5 if you won't be eating these pancakes right away and want to keep them warm.)
- BLEND: Add everything (except "serving suggestions") to a powerful blender in the order listed. Blend until completely smooth, about 90-120 seconds. Scrape down sides and blend longer if needed. There shouldn't be any chunks of oats or cashews remaining. The batter will get thicker and thicker as it stands, so it's best to cook the pancakes right away!
- COOK: Heat a wide/large nonstick skillet or griddle over medium-low heat. Generously spray the surface with cooking spray. Scoop batter from the blender to get 2 heaping tablespoons batter per pancake (the recipe works best at this size) and pour onto the heated surface, leaving a couple of inches around each pancake so there is room for it to expand as it cooks. Cook until small bubbles form on the surface and/or the perimeter turns matte instead of glossy, about 2 minutes. Using a wide metal spatula, flip the pancakes and continue cooking until lightly golden on the other side, another 90 seconds to 2 minutes.
- REPEAT USING REST OF THE BATTER: Wipe the skillet/pan/griddle clean with a paper towel and repeat the process, adding more cooking spray and cooking the rest of the batter. Adjust heat as needed. If your pancakes are browning too quickly, reduce heat a touch; increase if they aren't browning nicely or taking too long.
- SERVE: As soon as the pancakes are done, remove them from the heat source to the prepared wire cooling rack. This will allow edges to slightly crisp up. Serve immediately or keep warm in the oven (Note 5). Serve with your favorite pancake toppings -- we love pure maple syrup, a drizzle of almond butter, and/or sautéed apples on top! Honestly, they're even great plain!
Video
Notes
Note 1: Oats: Although it would seem that any oats would work since they’re getting blended anyways, it’s important to use old-fashioned to ensure you get the right measurement. Both quick and steel-cut oats are smaller, denser, and more compact so measurements would be off.
Note 2: Cashews: We love roasted and lightly salted cashews best — more flavor without any extra effort on your part. Here are the exact cashews we use.
Note 3: Coconut oil: Measure in the melted state. Butter or ghee (melted) can also be used. Vegetable/canola oil work as well.
Note 4: Milk: Any milk will work in these pancakes; we like unsweetened vanilla almond milk best.
Note 5: Keeping pancakes warm:
- Preheat the oven to 200 degrees F.
- Place a cooling rack on a large sheet pan. As soon as you pull the pancake from the heat source, place it on the cooling rack in a single layer.
- Place that sheet pan in the oven until ready to eat.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 9.5g | Protein: 3g | Fat: 7.5g | Cholesterol: 31.1mg | Sodium: 64.4mg | Fiber: 1g | Sugar: 3.1g