Blueberry applesauce oat pancakes (GF,DF)

Ready to get more nutrition out of your breakfast every morning?  This recipe is the answer!  With tasty bites of blueberry, yummy applesauce (the only sweetener) and the heartiness of gluten free oats, your family will LOVE these blueberry applesauce oat pancakes. This recipe makes enough to last a full week! Top them off with some almond butter to make it a more filling and long-lasting breakfast.

I fed these pancakes to my first daughter every week for the first two years of her life because they are soft, handheld, and full of great nutrients! They are quick to make and a great on-the-go breakfast.

The recipe was originally found on a European mom site and has since been modified slightly to fit my family’s needs.  My daughter literally would not eat anything else when we first introduced these to her.  They are best fresh (as our most things), but are also great for meal prepping.

In my previous post, I mentioned that food holds a lot of information based on the nutrients it provides to our bodies. Below is a quick snapshot of some of the great health benefits from the ingredients in these simple pancakes.

Health benefits:

• Blueberries – can boost brain health
• Applesauce – high in fiber and can lower inflammation
• Gluten free oats – help aid in digestion and can lower cholesterol

Blueberry Applesauce Oat Pancakes (using gluten free oats)

• 6 cups of quick cooking gluten free oats (our favorite is Bob’s Red Mill)
• 4 eggs
• 2 cups of unsweetened applesauce (yogurt works here if you can eat dairy)
• 2 cups of frozen blueberries
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1-2 cups water (consistency should be slightly runny, oats will absorb the liquid quickly if you don’t start cooking them right away)

3 steps to Blueberry Applesauce Oat Pancakes:

• Blend everything in a food processor until combined. I like to grind up the oats by themselves first before adding everything else into it.
• Cook on a lightly greased, hot griddle.  Watch these closely because they cook fast. Flip to cook second side when they are brown.  Make sure to cook to golden brown so that the oats get cooked all the way through. Have fun with the shape especially if making for your children.
• Serve with your favorite nut butter topping and enjoy!

If you are like my family you will eat these as part of your breakfast for way too long!  We went two years before we mixed it up.  The recipe is not very forgiving if you don’t get the proportions right.  However, it is a versatile recipe and you can swap out pumpkin puree for applesauce, double it up or halve it, swap out the nut butter, and even change the shape of the pancake to make handheld treats for your kids.

These freeze and travel well. If you are meal prepping for the week, you can store them in the refrigerator. When you are ready for one, just pop it in the microwave for 10-15 seconds depending on how you stored them and lather on a generous helping of butter and you are off. My husband even added protein powder to some batches to make them go even further. 

Blueberry applesauce oat pancakes (GF,DF)

Yield: ~30 handheld servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These pancakes are perfect for the whole family. They are gluten and dairy-free.

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Ingredients

• 6 cups of gluten free oats (see recommended product here)
• 4 eggs
• 2 cups of unsweetened applesauce (you can use yogurt in the place of applesauce if you can eat dairy)
• 2 cups of frozen blueberries
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1-2 cups water (see how the consistency is)

Instructions

1. Blend everything in a food processor until combined. I like to grind up the oats by themselves first before adding everything else into it.  
2. Cook on a lightly greased, hot griddle.
3. Watch these closely because they cook fast. Flip to cook second side when they are brown.  Make sure to cook to golden brown so that the oats get cooked all the way through.
4. Serve with your favorite nut butter topping
   and enjoy!

Notes

Keep in the refrigerator for up to one week.

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