Prep 10 mins
Cook 30 mins
Margaret Wilson from Sun City, California says, "I combined two of my grandson Joshua's favorite foods - applesauce and oatmeal - into these wholesome little pancakes. He likes the smaller serving size." From Taste of Home's Good Food for Kids! Cookbook.
- 1⁄2 cup all-purpose flour
- 1⁄2 cup quick-cooking oats
- 1 1⁄2 teaspoons sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 egg
- 3⁄4 cup buttermilk
- 1⁄2 cup cinnamon applesauce
- 2 tablespoons butter, melted
- maple syrup (topping of choice)
- In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened.
- Pour batter by 2 tablespoonfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.
- TO FREEZE PANCAKES: Allow pancakes to cool. Arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
- TO USE FROZEN PANCAKES: Place on a lightly greased baking sheet. Bake at 400ºF for 4-6 minutes or until heated through.