Applesauce Oatmeal Pancakes
Prep time: 10 minutes
Cook time: 10 to 15 minutes
Makes 4 or 5 servings
- 1 cup whole wheat flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup milk
- ½ cup homemade applesauce or store-bought
- 2 eggs
- 3 tablespoons butter, melted, plus more for cooking
- 2 teaspoons honey
- Warm maple syrup and fresh fruit, for serving
1. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt. Make a well in the center and pour in the milk, applesauce, eggs, melted butter, and honey. Mix thoroughly with a fork until just combined, but do not overmix.
2. Heat a griddle to 350 degrees or a saute pan over medium heat. Swirl enough butter around the griddle or pan to coat it well. Spoon out between ¼ and 1/3 cup of batter per pancake (depending on how big you like them!). When pancakes have begun browning on the bottom and bubbling on the top, 2 to 3 minutes, flip and cook the other side for several more minutes. Transfer the pancakes to a plate and repeat to make the rest of the pancakes.
3. Serve with warm maple syrup and a side of fresh fruit.
Prep time: 10 to 15 minutes
Cook time: 20 minutes
Makes 6 to 8 servings
Special tools needed: Large rimmed baking sheet
- Olive oil or avocado oil for the pan and for brushing/spraying the cauliflower
- 3 eggs
- 1¼ cups finely ground whole wheat breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- ½ teaspoon salt, plus more to taste
- Ground black pepper
- 1 head cauliflower, big stem removed, florets and smaller stems chopped into 1-inch pieces
1. Preheat the oven to 450 degrees. Grease a large rimmed baking sheet with olive oil or avocado oil.
2. In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs, Parmesan, and salt. Set half the breadcrumb mixture aside in a separate bowl.
3. Designate one hand as your “wet hand” (for the eggs) and one as your “dry hand” (for the breadcrumbs). Using your wet hand, drop some cauliflower pieces into the egg mixture and coat them evenly. Shake off any excess egg, then drop the coated pieces into the breadcrumb mixture. Use your dry hand, sprinkle some breadcrumbs on top and roll them around until evenly coated. Transfer the coated pieces to the prepared baking sheet and repeat with the rest of the cauliflower (when you run out of breadcrumbs, use the second bowl – this keeps the crumbs from getting too soggy).
4. Brush or spray the top of the cauliflower pieces with a light coating of oil. Bake until the pieces can easily be pierced with a fork, about 20 minutes, flipping the pieces over halfway through. Serve warm.
Recipes courtesy of Lisa Leake