Start your morning with a better-for-you sweet treat with this baked apple oatmeal pancake. Made with whole grain oats, eggs, and fresh apples, this wholesome skillet pancake is sure to be a favorite.
Course Breakfast
Cuisine American
Keyword baked apple oatmeal pancake, skillet oatmeal pancake
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 279kcal
Author Snacking in Sneakers
Ingredients
Ingredients
¾cuprolled oats(certified gluten free if needed)
4large eggs
½cupunsweetened applesauce
½cupunsweetened almond milk(or regular milk)
½tspvanilla extract
1tspcinnamon
½tspbaking powder
⅛tspsalt
1 ½tbspcoconut oil
2large apples, peeled and sliced
2tbspbrown sugar
Instructions
Directions:
Preheat the oven to 425 degrees F.
Place rolled oats in a food processor. Pulse several times until the oats develop a coarse flour consistency. Set aside for a moment.
In a large bowl, whisk together the eggs, applesauce, unsweetened almond milk, and vanilla.
Add the pulsed oats, cinnamon, baking powder, and salt to the bowl. Whisk until the batter is smooth, then set aside for now.
Heat the cast iron skillet over medium heat, and add the coconut oil. When the coconut oil is melted and hot, add the apples and saute for 4-5 minutes, or until they start to soften a bit.
Add the brown sugar to the skillet and cook for another minute. Turn off heat.
Pour the bowl of pancake batter into the skillet over the apples, and place the skillet in the preheated oven. Cook at 425 degrees F for 17-20 minutes, or until the mixture is cooked through and a toothpick pulls out clean from the center. Enjoy!
Notes
The texture of this skillet pancake is a bit more eggy and dense than traditional pancakes – but still so delicious!
Feel free to top with maple syrup, peanut butter, or any other toppings of your choice.
Nutrition analysis (approximate per ¼ of the skillet): 279 calories, 12 g fat, 6 g saturated fat, 225 mg sodium, 36 g carbohydrate, 3.5 g fiber, 21.5 g sugar, 9 g protein, Vitamin D: 7%, Calcium: 11%, Iron: 9%, Potassium: 6%