UNDER 300 CALORIES
Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple SyrupINGREDIENTS
- For the pancakes:
- 1 cup gluten free oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 2 large egg whites (or 1 egg)
- For the salted peanut butter maple syrup:
- 1 1/2 tablespoons all natural creamy or chunky peanut butter
- 1/4 cup pure maple syrup
- coarse sea salt, for sprinkling on topINSTRUCTIONS
- Place all pancake ingredients (oats, baking powder, cinnamon, salt, applesauce, almond milk, vanilla, honey and egg white) into blender. Blend until the pancake batter is smooth and creamy. Pour into a bowl and let sit for a few minutes to thicken the batter up.
- Heat a large nonstick skillet or griddle over medium heat and lightly coat with nonstick cooking spray or coconut oil. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean, use more cooking spray if needed, and repeat with remaining batter. Serves 2 people, about 3-4 pancakes each.
- To make peanut butter maple syrup: Combine peanut butter and maple syrup together in medium bowl. Heat in microwave for 15-20 seconds or until warm. Stir and drizzle over pancakes. Top with just a tiny bit of sea salt. Enjoy!NOTESNutritional information does not include the salted peanut butter maple syrup. I figured that everyone loves topping their pancakes differently!Pancakes are freezer-friendly. Just keep in a ziploc bag or plastic wrap and reheat in microwave when ready to eat.Nutrition Information
- Serves: 2
- Serving size: 1 serving (1/2 of pancake recipe)
- Calories: 219
- Fat: 3.8g
- Carbohydrates: 37.8g
- Sugar: 9.9g
- Fiber: 5.4g
- Protein: 9g
Tomato, Peach & Avocado Bruschetta
Love And Lemons writes:
On Saturday, I came home from the farmers market with these beautiful heirloom cherry tomatoes, sweet peaches, and my favorite nine grain (Easy Tiger) bread. I truly believe summer food should be simple, so I made this easy bruschetta for dinner along with a huge salad. It was perfect for a hot summer evening along with ice cold white wine.
I used creamy avocado this time instead of any sort of cheese, but it would also be nice with a little burrata or even a slather of goat cheese.
This Week’s Meatless Meal Plan
Oh My Veggies writes:
Spicy Vegan BLT
*Healthy * Happy * Life* writes:
"This Vegan BLT with curried carrot slaw, smoky tempeh bacon, crisp romaine lettuce leaves, spicy chipotle or smoky paprika “mayo” on toasted sprouted grain is just the recipe inspiration you need. Side of lime-coconut water, and you are golden.”
Printable recipe here.
Video tutorial here.