Apple Oat Breakfast Pancakes
Apple Oat Pancakes recipe
Yield
10 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
oats, quick cooking
|
|
| 2 | cups |
water
|
|
| 2 | cups |
pancake mix
complete |
* |
| ½ | cup |
apples
shredded |
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
oats, quick cooking
|
|
| 473 | ml |
water
|
|
| 473 | ml |
pancake mix
complete |
* |
| 118 | ml |
apples
shredded |
*
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle tomedium high heat (375F).
Grease lightly with oil. Add remaining ingredients to rolled oats mixture; stir just until all ingredients are moistened.
(Batter will be thin).
For each pancake, pour ¼ cup batter into hot skillet.
Cook 1 to 1½ minutes, turning when edges look cookied and bubbles begin to break on surface.
Continue to cook 1 to 1½ minutes or until golden brown.
Serve with syrup and butter, if desired. 15 (4-inch) pancakes; 5 servings Note: use low-fat Bisquick if you prefer.
