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Gluten-Free Apple Sauce Pancakes with Persimmons

30 minutes

total time

15 minutes

preparation time

172 kcal

calories

Ingredients

ingredients for persons

For the gluten-free apple puree pancakes

  • g gluten-free wholegrain oat flour (gluten-free oat flakes can also be ground into flour in a high-performance blender)

  • tsp chia seeds

  • g apple puree

  • pinch of vanilla

  • ml gluten-free oat drink

  • tsp baking powder

  • pinch of salt

  • tbsp cooking oil

For the khaki puree

  • khaki(s)

  • ripe banana(s)

  • ml still water

  • pinch of lemon zest

  • tbsp maple syrup


 

For the pancakes

    1. Mix oat flour, oat milk, apple sauce, chia seeds, vanilla, baking powder, and salt into a smooth batter and let it swell for 5 minutes.

    2. Heat some cooking oil in a pan and add two tablespoons of batter each. Carefully flip with a spatula and fry until golden brown on both sides.

 

For the persimmon puree

  1. Mash the banana with a fork and put it into a pot.

  2. Thoroughly wash the persimmon and cut into small cubes. Bring to a boil together with half a banana, still water, lemon zest, and maple syrup.

  3. Simmer uncovered for about 10 minutes.

  4. Remove the pot from the heat and puree until creamy with an immersion blender.

  5. If you like, you can slice half a persimmon into thin slices, fry them in a little cooking oil, and deglaze with maple syrup. Arrange on the pancakes and sprinkle with a little cinnamon.

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Ayurvedic apple compote & porridge

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Peach Frosé

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Ingredients

preparation

nutritional values

ingredients for persons

For the gluten-free apple puree pancakes

  • g gluten-free wholegrain oat flour (gluten-free oat flakes can also be ground into flour in a high-performance blender)

  • tsp chia seeds

  • g apple puree

  • pinch of vanilla

  • ml gluten-free oat drink

  • tsp baking powder

  • pinch of salt

  • tbsp cooking oil

For the khaki puree

  • khaki(s)

  • ripe banana(s)

  • ml still water

  • pinch of lemon zest

  • tbsp maple syrup

favorite dishes

mybacs

recipes

Ayurvedic apple compote & porridge

mybacs

recipes

Peach Frosé

mybacs

recipes


 

For the pancakes

    1. Mix oat flour, oat milk, apple sauce, chia seeds, vanilla, baking powder, and salt into a smooth batter and let it swell for 5 minutes.

    2. Heat some cooking oil in a pan and add two tablespoons of batter each. Carefully flip with a spatula and fry until golden brown on both sides.

 

For the persimmon puree

  1. Mash the banana with a fork and put it into a pot.

  2. Thoroughly wash the persimmon and cut into small cubes. Bring to a boil together with half a banana, still water, lemon zest, and maple syrup.

  3. Simmer uncovered for about 10 minutes.

  4. Remove the pot from the heat and puree until creamy with an immersion blender.

  5. If you like, you can slice half a persimmon into thin slices, fry them in a little cooking oil, and deglaze with maple syrup. Arrange on the pancakes and sprinkle with a little cinnamon.

favorite dishes

mybacs

recipes

Ayurvedic apple compote & porridge

mybacs

recipes

Peach Frosé

mybacs

recipes

per serving

Energy

172 kcal

Fat

1.8 g

Carbohydrates

33.3 g

of which sugar

19 g

Protein

3.1 g

Nutrition Facts

Did you know that our gluten-free apple puree pancakes support the intestines with fiber-rich whole grain oat flour?The chia seeds contained are an excellent source of fiber and omega-3 fatty acidsthat promote healthy digestion. Enjoy these delicious pancakes with an extra boost for your well-being!