Applesauce Oat Pancakes Recipes

Steps:

• In a bowl, combine the oats, flours and baking powder. In another bowl, combine milk, applesauce and egg whites; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a heated griddle coated with cooking spray. Cook until bubbles appear on the top; turn and cook until lightly browned.

Steps:

• In a large bowl, combine the oatmeal, flour, baking powder and spices, mixing well.
• In a separate bowl, combine the remaining ingredients.
• Beat with a wire whisk until blended.
• Add to dry mixture, mixing until all ingredients are moistened.
• Let stand 5 minutes, then mix again.
• Spray griddle with non-stick cooking spray and preheat over medium heat.
• Using 2 tablespoonfuls for each pancake, drop batter onto griddle.
• Turn pancakes when edges are dry and bottoms are lightly browned.
• Cook until golden brown on both sides.
• Note: If the batter becomes too thick while standing, add a tablespoon or more of skim milk.
• Serve with favorite toppings.

Steps:

• In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
• In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
• Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
• Top with butter and drizzle with warm maple syrup.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Steps:

• In a bowl, mix together all the dry ingredients.
• Add milk, applesauce, and vanilla.
• Use griddle or skillet, spraying with non-stick spray to help prevent sticking.
• Heat pan over medium heat.
• Pour 1/8 cup of pancake mix onto the pan for each pancake.
• Heat until the pancakes start to bubble. Flip the pancake and continue to heat until both sides are golden brown.
• They can be served with fresh fruit on top, butter and syrup or can be eaten plain.

Steps:

• In medium bowl, stir all ingredients with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

Steps:

• Whisk together flour, sugar, baking powder, and salt in a bowl. Add eggs, milk, applesauce, and butter; whisk just until combined (batter should be slightly lumpy).
• Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle 1/2 cup at a time, spacing pancakes 2 inches apart. Cook until bubbles appear on top and edges are slightly dry, 2 to 3 minutes. Flip and cook until golden brown on underside, about 3 minutes more. Repeat with remaining batter, wiping griddle clean and lightly buttering between batches.
• Layer sour cream and applesauce between pancakes; serve with more of each on the side.