Oat Pancakes Drizzled with Apple Maple Sauce

Ingredients

• Apple-Maple Sauce:
• 3 apples, cored and diced
• ½ cup water
• 1 orange, juiced
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon, or more to taste
• ½ cup maple syrup
• Pancakes:
• 1 ½ cups all-purpose flour
• ½ cup quick-cooking oats
• ½ cup milk
• 1 egg
• 2 tablespoons coconut oil
• 1 packet sucralose sugar substitute (such as Splenda®)
• 1 teaspoon baking powder
• ½ teaspoon salt

Step 1

Combin the apples, water, and orange juice in a small pot. Bring it to a boil, then lower the heat to medium-low. Add a teaspoon of vanilla extract and some cinnamon, and let the apples simmer, stirring often, until they turn a light golden color and most of the liquid has cooked off—this should take about 20 to 25 minutes. Once the apples are nice and soft, stir in the maple syrup and keep the sauce warm on low heat.

Step 2

Meanwhile, in a bowl, mix together the flour, oats, milk, egg, coconut oil, two teaspoons of vanilla extract, sucralose, baking powder, and a pinch of salt. Stir just until everything comes together—don’t overmix.

Step 3

Heat a griddle or large skillet over medium-low and lightly grease it. Scoop the batter onto the griddle using a large spoon, and cook the pancakes until you see bubbles forming on top and the edges start to look set, about 3 to 5 minutes. Flip them carefully and cook for another 3 to 4 minutes until they’re golden brown and cooked through. Keep going until all the batter is used up.

Step 4

Serve the pancakes warm with a generous drizzle of the apple maple sauce on top. Enjoy!