Healthy Oatmeal and Apple Pancakes
May 18th, 2008 by Christine
Today we have a wonderful pancake recipe for you that uses NO sugar, No eggs and would make a great finger food for older babies!
This recipe was sent in to us by Rhia from Louisville, Kentucky, who told us…
This recipe was given to me by a friend who first got me interested in natural foods (I lived on junk food up to then!). Now I’m a (reformed) Mom, I cook these pancakes for my kids and they just love them - my youngest is 11 months and had his first taste of one this morning!
I just came across your site so I thought I’d send in the recipe for this family favorite for you to share with your readers!
Thank you so much, Rhia - these pancakes sound absolutely delicious and I’m sure there will be lots of happy babies out there when their Mommies give this recipe a try!
Here’s what you’ll need…
3/4 cup (3 oz) whole wheat flour
1/8 cup (1/2 oz) oats
pinch cinnamon
2 tsp baking powder
pinch salt
2 tablespoons oat bran
1/2 cup (4oz) applesauce (here’s a recipe to make your own)
1 cup (8 fl oz) apple juice
Mix all the dry ingredients together in a bowl.
Stir in the applesauce.
Stir in the apple juice until it is thoroughly combined.
Pour the mixture on to a good non stick griddle and cook until golden on the bottom.
Turn carefully with a spatula and do the same on the other side, then cool for a bit and serve!
If YOU’VE tried this recipe - or have a similar healthy pancake recipe you’d like to share - please leave your comments below!
I have a recipe that my family absolutely LOVES! I got it from Meal Makeover Mom’s and modified it a bit to squeeze some more nutrients, fiber and healthy fats in there
Banana Pancakes with Blueberries and Strawberries *can be made as a waffle, also*
Ingredients:
Dry -
3/4 C All-Purpose Unbleached Flour
3/4 C Whole Wheat Flour
1/3 C Oats (you can choose Whole or Quick-cooking)
1/3 C Wheat germ
1/3 C Flaxseed Meal
1 Tbsp Baking Powder
1/2 tsp Ground Cinnamon
1/8 tsp Salt
Wet -
2 Large eggs, beaten
2 C 1% lowfat Milk
1 ripe banana, mashed (about 1/2 cup)
2 Tbsp Pure Maple Syrup
1/2 C Strawberries, chopped (about 8 whole berries)
4 tsp Canola Oil
1 C fresh blueberries
1. Whisk together Flours, wheat germ, oats, flaxseed meal, baking powder, cinnamon and salt in a large bowl until well combined. Set aside.
2. Mash banana then mix in eggs, milk, maple syrup and strawberries until well blended.
3. Pour liquid ingredients over dry ingredients and stir until just moistened (caution not to let it be TOO thick, or it won’t cook as evenly).
4. Meanwhile, heat 1 tsp of the oil in a large nonstick skillet or griddle over medium-high heat.
5. Pour the batter onto the hot skillet or griddle, using a 1/4-Cup measuring cup, forming 4-inch cakes. Using a spoon, arrange the blueberries evenly onto each cake. Adjust the heat of the skillet gets too hot.
6. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, an additional 2-3 minutes.
7. Repeat with remaining oil, batter and blueberries.
Prep Time - 10 minutes
Cook Time - 20 minutes
Nutrition Information
Serving size: 3-4 Pancakes
Quantity: Makes about 15 4-inch Pancakes
Calories - 380
Fat (g) - 12
Saturated Fat (g) - 2
Sodium - 460
Carbohydrate (g) - 65
Fiber (g) - 8
Protein (g) - 18
Mmm - sounds delicious, Lauren! Thanks for sharing