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Friday, November 13 2015

3/4   cup   baby oatmeal
1    cup   all-purpose flour
2    tablespoons   sugar
2    teaspoons   baking powder
3/4   teaspoon   kosher or other coarse salt
3    tablespoons   melted and slightly cooled
1    cup   low-fat milk
1    cup   sweet potato puree
1/2   cup   apricot or other fruit puree
1    tablespoon   honey
2      large eggs
1/4   teaspoon   cinnamon
1    tablespoon   vegetable oil
Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.
In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.
Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.
For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.
Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.

Per Serving: cal. (kcal) 46, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, sugar (g) 2, pro. (g) 1, sodium (mg) 78, calcium (mg) 35, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email

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