Breakfast is the most important meal of the day, yet so many people skip it. People are so busy trying to get their day started that they just grab whatever is quick or available. The problem is that those choices are not always the most nutritious and don’t often provide them with enough energy to get through the morning.
I love breakfast food. But I don’t love preparing it, especially when I’m in a rush or tired. However, I found a way to make one of my favorite breakfast foods (pancakes!) quickly and packed with extra nutrients. This recipe adds in peanut butter for extra protein, oats for extra fiber, and sweetened with apple sauce instead of sugar. The best part: instead of standing over a griddle trying to flip pancakes, these go right in the oven and come out perfect each time! As Ina Garten says, “What could be better?”
Make several batches of these pancakes and leave them in the refrigerator or freezer between sheets of wax paper. They’re perfect to reheat or use as a dessert with a dollop of ice cream, whipped cream, or a drizzle of chocolate syrup or honey.
Easiest Pancakes Ever
- ¼ cup creamy or chunky peanut butter
- ¼ cup unsweetened apple sauce
- 1 egg
- 1 egg white
- 3 tablespoons old fashioned rolled oats (not the quick cooking kind)
- 1 cup all purpose flour (add more if the mix is too loose or watery)
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- Pinch of salt
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- Combine all ingredients in a large bowl.
- Allow the mixture to sit so oats can soften, 5 to 10 minutes.
- Scoop batter in 3 or 4-inch circles onto parchment-lined baking sheets (or use smaller circles if desired).
- Bake 10 to 12 minutes until pancake is fluffy and the top is browned.
- Cool 1 to 2 minutes then enjoy with your favorite topping or fruit.