Apple-Cinnamon Oat Pancakes
Submitted by KDR
Hearty whole wheat pancakes with oats, applesauce, and cinnamon, studded with walnuts. Light and fluffy with substance that keeps you full until lunch.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThese pancakes pack more staying power than your average stack. Whole wheat flour and quick oats give them heft, while applesauce adds moisture and natural sweetness without weighing down the batter.
Cinnamon runs through every bite, and chopped walnuts add crunch that contrasts with the tender crumb.
Cook them at 340°F for even browning. Wait for those bubbles to cover the surface before flipping.
Griddle Tips
- Use ¼ cup batter per pancake for consistent sizing
- Don’t overmix, stir just until the dry ingredients disappear
- Fold in walnuts gently at the end to keep them from sinking
- Keep finished pancakes warm in a 200°F oven while you cook the rest
Ingredients
Directions
Stir together flour, oats, sugar, baking powder, cinnamon, and salt in mixing bowl.
Beat egg in separate bowl; stir in milk, applesauce, and oil.
Add liquid mixture to dry ingredients, stirring just until blended.
Fold in walnuts.
Pour batter onto heated (340) lightly greased skillet or griddle, using about ¼ cup batter for each pancake.
Brown on one side. Turn when tops are covered with bubbles and edges begin to look dry. Brown on other side.
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