Pancakes are one of my all time favorite breakfast foods. These apple cinnamon oatmeal pancakes have maple syrup baked into the batter and are so delicious on their own that additional toppings, such as butter, maple syrup, and powdered sugar, aren’t even needed. They are also gluten-free and vegan (if you are not using cow’s milk), which I didn’t initially intend, but after experimenting with several different versions I hands down concluded that my vegan version is the most fluffy and flavorful. Oats are naturally gluten-free but often get contaminated with gluten during processing. So please make sure to buy oats labeled gluten-free if these pancakes are intended for someone diagnosed with celiac disease.
Did you know that flaxseed can be substituted for eggs in baking? Well they can and it works out beautifully. Just taste these pancakes for a perfect example.
Flax seeds are red-ish to brown in color with a slightly nutty flavor. You can buy them whole or ground but our bodies can only process and absorb the nutrients from the ground up version. Flaxseeds are rich in alpa linolenic acid (ALA), an omega 3 fatty acid which keeps our cells fluid, flexible, and healthy. Research has shown that omega-3 fatty acid may prevent inflammation, a prerequisite to almost all chronic diseases, reduce bone loss, reduce risk of heart attack, stroke, and dry eye syndrome. Flaxseeds are also high in fiber, which among numerous things helps to keep our heart and cholesterol levels healthy. Furthermore flaxseeds are high in lignans, a unique antioxidant that is especially helpful in maintaining breast and colon health. In fact, lignans may be helpful in promoting normal ovulation in women, which is significant when trying to get pregnant.
Apple Cinnamon Oatmeal Pancakes
makes 1 serving (4 small pancakes or 3 large pancakes)
1/2 cup raw oats
1/2 cup milk (unsweetened almond milk, lite soy milk, 0% or 1% cow’s milk)
1 tablespoon ground flaxseed
3 tablespoons water
1 tablespoon 100% maple syrup
1/2 teaspoon vanilla extract
1 apple, cored and diced
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
Combine raw oats and milk in a bowl and let sit for 20 minutes.
Whisk together flaxseed and water in a small bowl. Let sit for 5 minutes, or until mixture starts to thicken. Stir maple syrup and vanilla into the mixture and set aside.
Place diced apple in a microwave safe bowl and microwave for 90 seconds, stirring twice, or until apples are cooked. Add cinnamon to cooked apples and mix until every apple piece is well coated.
In the bowl with softened oats, add liquid mixture (flaxseed, water, maple syrup, vanilla), cinnamon apples, nutmeg, baking soda, and salt. Stir until well combined.
Mist a skillet or griddle with cooking spray and heat over medium heat. Drop about 1/4 cup batter for each pancake onto the heated griddle. Cook for about 2 minutes, until bubbles begin to appear on side and top of pancake. Flip and cook for an additional 1-2 minutes. Continue until all the batter is used. Pancakes should be golden brown.
Nutritional facts per serving: 336 calories, 7 g total fat, .8 g saturated fat, 63 g total carbohydrates, 12 g fiber, 8 g protein
BALANCE IT OUT: These pancakes make up a delicious well-balanced breakfast on their own. I made an extra cinnamon apple and topped my pancakes with it for some additional fruit. Half the serving of pancakes would also make for an energizing and satisfying snack, especially on the go since these cakes don’t need toppings.