Applesauce Pancakes
Whip up these Applesauce Pancakes in no time! Loaded with wholesome ingredients, they’re super simple: just toss everything in a blender, let it do the work, and pour straight into the pan for a quick, delicious breakfast!
Servings: 11 small pancakes
Cost: $4.21
Equipment
- High-powered blender like Blendtec® or Vitamix®
- Frying pan or griddle
Ingredients
- 1 cup old-fashioned oats see note 1
- 1/2 cup cashews see note 2
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil see note 3
- 1 tablespoon honey
- 1/4 cup milk see note 4
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice or ground nutmeg
- Cooking spray olive oil or coconut
- Serving suggestions see note 5
Instructions
- Place a wire cooling rack on a tray near the cooking pan (refer to note 6 for keeping pancakes warm).
- Add all ingredients (except cooking spray) to a powerful blender in the listed order. Blend on high until smooth, about 90–120 seconds. Scrape down sides and blend longer as needed to ensure no chunks remain. Cook pancakes right away because the batter thickens as it stands.
- Heat a nonstick frying pan or griddle over medium-low and spray with cooking spray. Scoop 2 heaping tablespoons of batter per pancake onto the surface. Cook for about 2 minutes until bubbles form and edges turn matte. Flip and cook another 90 seconds to 2 minutes until golden.
- Transfer cooked pancakes to a wire rack to crisp up. Serve immediately or keep warm (see note 6). Enjoy with your favorite toppings like maple syrup, almond butter, or sautéed apples. They’re even great plain!
Video
Notes
Note 1: While it might seem that any oats would work since they’re getting blended, it’s important to use old-fashioned oats for accurate measurement. Quick and steel-cut oats are smaller, denser, and more compact, leading to inaccurate measurements.
Note 2: I love roasted and lightly salted cashews for their flavor and convenience. Here are the exact cashews I use.
Note 3: Measure in the melted state. You can also use melted butter, ghee, vegetable oil, or canola oil.
Note 4: Any milk will work in these pancakes; I like unsweetened vanilla almond milk best.
Note 5: For serving suggestions, try pure maple syrup, sautéed apples, whipped cream, almond/peanut butter, etc.
Note 6: To keep pancakes warm, preheat oven to 200°F. Place a cooling rack on a large sheet pan. As soon as you remove each pancake from the heat, place it on the cooling rack in a single layer. Keep the sheet pan in the oven until ready to eat.
Storage: You can freeze the pancakes for up to 3 months: let them cool completely on a wire rack, then place on a parchment-lined tray and freeze for 1–2 hours until solid. Transfer to a freezer-safe bag or container. Simply thaw and reheat in the microwave, toaster, or oven—I love using the toaster!
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 9.5g | Protein: 3g | Fat: 7.5g | Cholesterol: 31.1mg | Sodium: 64.4mg | Fiber: 1g | Sugar: 3.1g