Breakfast meets dessert in these HEALTHY salted caramel swirl pancakes made from oat flour and delicious nut butter from Jem Organics. As a morning person, I can’t survive without having breakfast. Usually for me, it’s a post-workout meal, so I tend to boost the protein content for muscle recovery purposes. But even if you don’t workout in the morning, these pancakes are the perfect, quick breakfast option!
Oat flour has many benefits including:
- Helping you feel full for longer
- Reducing your risk of Heart Disease
- Helping to lower bad Cholesterol
This is why I love substituting regular AP flour for oat flour occasionally. If you don’t have oat flour on hand, then just blend some rolled oats in a food processor until it reaches a sandy consistency.
To make the salted caramel swirl, I simply used a mixture of Jem Organic’s salted caramel nut butter, greek yogurt, and brown sugar and swirled it on top of the pancake while it was still cooking in the pan. You can also substitute the nut butter for salted caramel sauce if you wish! After pouring out some of the batter for each pancake, quickly swirl this mixture on top of the pancake while the batter is slightly wet. This way the swirl and flavors will infuse in the pancake and not just on the pancakes.
- Taste: ★★★★
- Difficulty: ★★
- Ingredients: ★★
- Time: 20 minutes
Recipe (makes ~6 medium sized pancakes)
- 1 3/4 cup oat flour
- 1 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk (or non-dairy milk)
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar (or white vinegar) (optional)
- 1 tbsp canola oil
- 2 eggs
Salted Caramel Mixture
- 2 tbsp salted caramel nut butter (or salted caramel sauce)
- 1 tbsp cinnamon (optional)
- 1 tbsp brown sugar (optional)
- 1 tbsp apple sauce or greek yogurt (optional)
- Combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
- In a medium bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs. Whisk together.
- Slowly fold the wet ingredients into dry ingredients and mix until it just comes together.
- Let batter sit for 5-7 minutes.
- Make the salted caramel mixture. This should be quite runny to make swirling easier. Transfer mixture into a squeeze bottle or a piping bag if you want more precision.
- Lightly spray a pan with cooking spray.
- Scoop the desired amount of pancake batter onto the pan (I eyeball about 1/3 cup of batter per pancake).
- Using a spoon or a filled squeeze bottle, swirl the salted caramel mixture onto the pancake, working from the outer edge first and swirling towards the center.
- Let the pancakes bubble before flipping. Cook until golden brown on both sides.