These Apple Flapjack Pancakes are a delicious way to start of the day in THM E mode! Initially, I tried adding chunks of apple to the original Trim Healthy Pancake recipe in the Trim Healthy Mama Cookbook. They fell apart, so I started from scratch, starting with whole, old fashioned oats instead of oat flour, adding applesauce as a binding agent, grating the apples, instead of dicing them, adding a bit more liquid (cashew or almond milk will do) and cinnamon for flavoring.
The result were pancakes that our kids inhaled in seconds before begging for more! This recipe serves two (4 pancakes), but can be easily doubled or tripled as needed.
These Apple Flapjack Pancakes make a great E breakfast!
- 3/4 cup old fashioned oats
- 1/2 cup low-fat cottage cheese
- 1/3 cup egg whites
- 2 Tbsp unsweetened cashew milk (or almond milk)
- 1 Tbsp xylitol
- 1 Tbsp unsweetened apple sauce
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 apple
- Blend all ingredients except apple together in blender.
- Grate unpeeled apple with cheese grater (I used a true Canadian apple - the Macintosh!). Place grated apple in a fine sieve, hold over sink and squeeze out excess liquid by pressing a paper towel over top. Fold dried, grated apple pieces into pancake batter.
- Pour batter by 1/4 cup fulls onto lightly greased non-stick griddle. Cook pancakes over medium heat. When edges begin to look dry, flip over and cook the other side.
Serve with sugar-free syrup, stevia-sweetened 0% Greek yogurt, and/or apple slices!