Fall apple oat pancakes
Sep 11 2020
I have said it before but weekdays breakfast need to be efficient on every level! It needs to be yummy, nutritious, healthy and super fast! One of the easiest way to check all these points is to make it ahead and only reheating when needed! These pancakes fall into that category, I simply put all the ingredients in the food processor for the batter, cook the pancakes and store them in the fridge or freezer so it takes less than a couple of minutes in the morning to be ready!
Place all the ingredients except for the grated apple and toppings in a food processor and blend until smooth and combined. Transfer to a medium bowl and add in the grated apple.
Make sure the batter is not too thick otherwise the pancakes will not cook in the middle... If you think it it too thick, add a little bit more of almond milk, but not too much because you do not want it too runny either... It needs to be right in the middle (like a regular pancake batter) .
Heat up a pan with 1 tsp of coconut oil and spoon 1/4 cup of the batter at a time and cook for a couple of minutes until small bubbles appear then flip and cook for 1 more minute or so on the other side.
Repeat with the remaining batter.
You can top these with chopped toasted pecans or walnuts, a dollop of greek yogurt, some sautéed apples and off course a drizzle of maple syrup!
I make double batter when I have time so I know that the kids will enjoy these for a few times for a stressless and delicious breakfast.