Applesauce Oatmeal Pancakes

By
Fiona Haynes
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
Learn about The Spruce Eats' Editorial Process
Updated on 02/20/22
Applesauce Oatmeal Pancakes

Mariha-kitchen / Getty Images
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
117 Calories
2g Fat
16g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 117
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 226mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 2g
Vitamin C 3mg 16%
Calcium 55mg 4%
Iron 0mg 3%
Potassium 58mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While boxes of pancake mix are convenient, it really doesn't take much time to make your own pancake batter. In this easy and delicious recipe, you'll moisten a few pantry staples such as flour, baking soda, baking powder, salt, sugar, and oats for an extra kick of fiber and texture. Combine those dry ingredients with fat-free milk and apple sauce and bond it all with egg whites to make a tasty low-fat mixture that you can cook without using any added oil on a non-stick pan or griddle. Use quick-cooking oats if you prefer a smoother texture or old-fashioned rolled oats for a sturdy pancake. Serve these pancakes with fruit, maple syrup, or honey, or eat them with a few slices of sliced turkey and low-fat cheese for a fiber and protein-packed breakfast or snack.

This batter is easily doubled or tripled so you can mix and cook as many pancakes as you'd like and freeze the ones you're not eating right away. Having pancakes at hand is just one of the few simple things you can do to save big money and avoid consuming premade pancakes or similar items that are packed with sugar, sodium, additives, and preservatives. Simply use parchment paper to separate the cooked pancakes and place them in a zip-top bag in the freezer. For a pretty presentation, add a few dry blueberries or strawberries to the batter to make a colorful pancake or add a few shaves of unsweetened dark chocolate for a boost of tasty anti-oxidants.

Serve with low-fat Greek yogurt and a sprinkle of your favorite granola or simply with warm applesauce and a sprinkling of cinnamon.

Ingredients

  • 1/2 cup all-purpose flour

  • 1/2 cup oats, quick-cooking or old-fashioned

  • 1/2 cup fat-free milk

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup sugar

  • 1/2 cup applesauce, unsweetened

  • 2 large egg whites

  • 1 tablespoon canola oil

Steps to Make It

  1. Gather the ingredients.

  2. Place ingredients in a medium bowl and whisk until well blended.

  3. Heat a griddle to 375 F. When the griddle is hot, pour about 1/4 cup of pancake batter per pancake. Cook until bubbles appear and edges are puffed. Flip the pancakes and cook until golden brown on both sides.

  4. Serve and enjoy!

Low-Fat Add-Ons

You can add one or more of the following ingredients to change up the simple oat and applesauce batter:

  • Add 1/2 cup of raisins or chopped dates for a touch of chewy sweetness.
  • Add 1/2 cup of fresh blueberries to the batter.
  • Add 1/2 cup of chopped nuts such as cashews or pecans. Alternatively, use pepitas or sunflower seeds if there are any nut allergies present.
  • Add a pinch of pumpkin spice and a pinch of ginger to the batter for an autumn take.
  • Add 2 tablespoons of cocoa nibs to the batter for an earthy chocolate flavor without the added sugars.

Recipe Tags: