Pancakes with hot Apple Sauce

Information:

Pancakes made with wholegrain oats and wholemeal flour contain not only carbohydrates but plenty of fibre to make you feel satisfied longer. The eggs and the milk provide a good amount of protein, and the apples + lemon juice give you vitamins. For a better taste I prefer rapeseed oil (or canola oil) before olive oil for baking the pancakes. In any way fats with a high content of mono- or poly- unsaturated fats should be used instead of saturated fats, which means using plant oils is healthier than using fats from animal sources (like butter).

Rapeseed Oil (15ml = 1 tablespoon)

  • Saturated fat: 1 gram
  • Monounsaturated fat: 9 grams
  • Polyunsaturated fat: 4 grams
  • Vitamin E: 16% of the Daily Value (DV)
  • Vitamin K: 8% of the DV

Using Cinnamon has a few health beneficial properties like:

Ingredients (2 servings):

Pancakes:

  • 2 eggs
  • 2 tbsp whole grain oats
  • 2 tbsp wholemeal flour
  • pinch of Bourbon vanilla
  • 4 tbsp skimmed milk

Apple Sauce

  • 3 apples
  • juice of 1/2 lemon
  • pinch of cinnamon

Preparation:

Apple Sauce:

Grate the apples with a grater into a saucepan, trickle the lemon juice over them and add the cinnamon. Simmer gently for 3 to 4 minutes and prepare the pancakes in the meantime.

Pancakes:

Put the eggs in a bowl and whisk until they become frothy. Gradually add all the ingredients and stir thoroughly. Leave it rest for moment to thicken. Pour some oil into a pan and fry the pancakes. If you use a coated pan, you don’t need to add any fat. Put the pancakes on plates, pour the apple-sauce on half and fold the empty half over the apple-sauce half. Serve and enjoy.

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