Heart Healthy Harvest Pancakes
Start your morning right with these Heart Healthy Harvest Pancakes, a wholesome breakfast packed with flavor and nutrition. Made with fiber-rich old-fashioned rolled oats and whole wheat flour, these pancakes are naturally sweetened with unsweetened applesauce and a touch of pure maple syrup. Infused with warm spices like cinnamon and nutmeg, and studded with grated carrots and crunchy walnuts, they deliver a satisfying texture and a burst of autumn-inspired goodness in every bite. Perfect for health-conscious mornings, this recipe is dairy-free and can be topped with fresh fruits like chopped apples or pears for added sweetness and flair. Whether you're fueling up for the day or enjoying a leisurely brunch, these pancakes offer a heart-healthy twist on a classic comfort food.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.75 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 2 tablespoons Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Grated carrot
- 0.25 cup Chopped walnuts
- 1 tablespoon Flaxseeds (optional)
- 0.5 cup Chopped apples or pears (optional, for topping)
Instructions
In a blender or food processor, pulse the old-fashioned rolled oats until they resemble a coarse flour. This will be your base for the pancakes.
In a medium mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, mix the almond milk, applesauce, egg, maple syrup, and vanilla extract until smooth.
Gradually add the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
Fold in the grated carrot, chopped walnuts, and flaxseeds (if using) for added texture and nutrients.
Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of oil if not using a non-stick surface.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve warm with a drizzle of pure maple syrup and a sprinkle of chopped apples or pears on top, if desired.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 46.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 661 mg | 51% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
