Growing up, it was common for my dad to throw some diced apples into the pancake batter on Saturday mornings. I didn’t know it then, but it was such a pro move. Not just because it adds some natural sweetness to the batter, but also because the apple pieces cook only slightly, imparting a small but delightful texture difference. This batter is a little different from Dad’s; it’s made using oat flour which increases the fiber content and makes it gluten-free. I also mix a little peanut butter into warm maple syrup for added protein and less sugar. These pancakes are delicious and sure to fill you up.
The batter in this post is a little different from Dad’s but I’d argue just as delicious. Becuase of the many benefits of fiber in the diet, I’m always looking for tasty ways to sneak it in. This batter is made using oat flour which – you guessed it – increases the fiber content and makes it gluten-free. I also mix a little peanut butter into warm maple syrup for added protein and less sugar. These pancakes are delicious and sure to fill you up.
Apple Pumpkin Pancakes
1 cup oat flour (blend oats in a clean coffee grinder or blender)
1 Tablespoon ground flax seed
2 teaspoons baking powder
1 teaspoon salt
2-3 teaspoons cinnamon
1/2 teaspoon allspice
1 cup milk
1/2 cup canned unsweetened pumpkin
1 cup apple, diced
2 Tablespoons oil
-Mix all dry ingredients in a large bowl
-Mix pumpkin and milk until smooth, then add all other wet ingredients except apples. Mix well.
-Mix together wet and dry ingredients and then fold in apples.
Note: nutrition facts below are without the peanut butter maple syrup blend, which adds about 251 calories per 1/4 cup (2 TBS peanut butter + 3 TBS maple syrup).