Pancakes with hot Apple Sauce


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):


  • 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


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.


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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