Who would have thought that pancakes can be a healthy breakfast alternative that nourishes our bodies from the inside out? These fluffy oatmeal pancakes are incredibly delicious and nutritious. They have become a go-to in our household and are quick and easy to make.
Oats are an excellent source of fiber and minerals (especially magnesium, iron and zinc) as well as B vitamins and plant protein. Apple sauce contains a lot of vitamin C as well as pectin, a special type of soluble fiber that’s particularly effective in reducing high cholesterol levels. Sunflower seeds are a good source of calcium, folic acid and magnesium and almond butter nourishes us with unsaturated fatty acids, protein and minerals. Finally, raspberries are full of antioxidants, vitamins A, B and E and iron. As you can see, these pancakes are a real powerhouse of nutrients!
Ingredients (approx. 4 servings)
½ cup unsweetened applesauce
*1 ¼ cups oats (regular or gluten free)
½ cup almond milk
2 tsp lemon juice
2 TB maple syrup or agave syrup
1 tsp baking soda
1 tsp vanilla extract
2 cups raspberries (fresh or frozen)
2 TB sunflower seeds
3 – 4 TB almond butter
1. If using frozen raspberries, let them thaw.
2. Blend oats in a high speed blender to oat flour.
3. Add the rest of the ingredients to the blender (except for the topping) and blend until smooth.
4. Heat a nonstick pan on medium heat. Pour approx. 1/3 of the pancake mixture into the pan and flatten it.
5. Bake pancake for 2-3 minutes and only flip it once you’re able to slide a spatula under it.
6. Bake pancake on the other side for another 2-3 minutes and continue this way with the rest of the dough.
7. Top your pancakes with raspberries, sunflower seeds and almond butter. Enjoy!