These Apple Oat Pancakes are packed with wholesome ingredients like oats, chia seeds, almonds, and wheat flour.
Oh man, my kid is so annoying. He is the pickiest of picky toddlers, turning up his nose at classic kiddie favorites like grapes, blueberries, and corn. He somehow manages to subsist on grilled cheese sandwiches and chicken soup, defiantly ignoring the piece of avocado, or cucumber that I diligently put on his plate at every meal.
Despite his preference for pretzels over peas, I love my son, so I try to add as much nutrition as possible into the few foods that he is willing to eat. These Apple Oat Pancakes are packed with wholesome ingredients like oats, chia seeds, almonds, and wheat flour.
Sure, there’s some butter and maple syrup to help coax them down the throat of your protesting two-year-old. But overall, this is a mom-guilt-free, and more importantly, toddler-approved food. Bonus: he loves helping to mix and prepare them.
If, like most parents, you are not operating at one hundred percent first thing in the morning, consider measuring and mixing the dry ingredients the night before. Breakfast for dinner is another option, and always a hit with kids. This meal could be easily rounded out with a side of chicken sausages or even – gasp! – a fruit salad.
Apple Oat Pancakes
3/4 white whole wheat flour
1/2 cup almond meal
1/2 cup rolled oats
1/4 cup sliced almonds
2 tablespoons chia seeds
2 teaspoons baking flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 1/4 cup milk
1 egg
1 tablespoon butter, melted and cooled
additional butter or oil, as needed for cooking
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup peeled and grated apple (about 1 apple)
- Place the while whole wheat flour, almond meal, rolled oats, sliced almonds, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and sugar in a large mixing bowl. Whisk well to combine.
- In a small bowl, place the milk, egg, melted butter, vanilla extract, and almond extract. Whisk well.
- Pour the wet ingredients into the dry and mix with a rubber spatula.
- Add the grated apple to the batter. Gently fold it in, and let the batter sit for five or ten minutes.
- Preheat a cast iron or non-stick pan over medium heat. Add 1/2 a tablespoon of butter or oil to the pan.
- When the pan is hot, add the batter to the pan using a 1/4 cup measuring cup to scoop into the pan and form pancakes. Watch the pancakes carefully, and after two or three minutes, carefully flip them over.
This recipe will yield about a dozen pancakes.
