Ingredients
- 1 tsp butter
- 1 large apple, peeled, cored, and diced
- 1 tbsp + 1/4 tsp stevia
- 1 tsp + 1/4 tsp cinnamon
- 1/2 tsp + pinch of salt
- pinch of nutmeg
- 1 tsp vanilla extract
- 2 cups (160 g) old fashioned rolled oats, uncooked
- 1 medium banana, sliced (the riper the better)
- 2 cups water
Note: For the apples, I used honeycrisp, but granny smith would be good as well. Any slightly tart variety is fine.
Directions
In a large saute pan, add the butter and heat the diced apple on medium. Next add 1/4 tsp stevia, 1/4 tsp cinnamon, pinch of salt, and a pinch of nutmeg and stir to incorporate. Allow to cook down, stirring occasionally, for 10-12 minutes. Apples should be fairly translucent.
Heat griddle to medium. Spray with cooking spray. Add the rest of the ingredients to the blender and blend for about one minute. Then let the mixture sit for a few minutes to thicken. Add 3/4 of the apples to the mixture, setting aside 1/4 as the topping.
Pour 1/3 of the batter onto griddle. Flip pancake once bubbles appear and start to set on top. Continue twice more, for three cakes in total.
Top with apples, and enjoy with your favorite syrup or whipped cream.
Nutritional Info
3 servings = per serving
Calories: 280
Fat: 5 g
Carbs: 54 g
Protein: 7 g
Check out more recipes from my 30-Day Oatmeal Challenge.
{ 4 comments… read them below or add one }
Now we’re talking!
I tried to make these pancakes this weekend and unfortunately they didn’t turn out like I was hoping. The top and bottoms got done but the middle was doughy. It said to cook on medium heat and I tried that first and kept them on there for a long time. Then I tried turning up the griddle and no luck. Anyone have any suggestions?! I don’t want to give up on this recipe!
Amanda – Hmm, did you use a griddle or a pan? That could be the difference. If you turn it up higher, then the outside will cook faster than the inside, so if the inside isn’t cooking, I would suggest leaving it on medium and letting it cook longer, or… if the outside is getting burned before the inside is getting cooked, then turn it down to medium-low and just let it go a little longer. Metal pans don’t need to be as high as a griddle, so if you are using a metal pan, you can also turn it down a little bit. Also, the thinner the pancake, the faster the inside will cook, so maybe next time, try spreading it out a little more?
Hope that helps! Let me know how it goes. This is one of my favorite recipes.
Thanks for your prompt response and the tips! I will try these again and be sure to let you know how it goes