Apple Pancakes Recipe with Yogurt and Oats - No Sugar No Oil No Flour
Recipe for healthy apple pancakes with yogurt, oats and eggs as main ingredients. There is no oil, butter, no sugar and no flour, and they taste amazing! If I served them to you without telling you what the ingredients are, you would never know that this is a healthy recipe.
Check out: for printable recipe
Ingredients
1 cup old fashioned oats (82g)
1 cup sugar free vanilla yogurt (245g)
2 eggs
3 tbs egg whites (46g)
8 oz apple (1 large or 2 medium or 3 small apples)
1 tsp baking powder
1 tsp vanilla extract
zest of half a lemon
Items used in video:
Frying Pan:
For grinding the oats I use nutribullet:
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Nutritional Facts
9 servings per recipe
Calories per Serving: 78
Total fat: 2 g
Total Carbohydrates: 11 g
Net Carbs: 9.5
Protein: 5 g
***This is only an approximation***
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GERMAN PANCAKE FOR TWO | Dutch Baby Recipe
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Making an Impressive Dutch Baby Pancake - Kitchen Conundrums with Thomas Joseph
This impressive pancake can seem intimidating, but Thomas Joseph will show you how to achieve using a few simple ingredients to create this popular dish.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Learn how to make a Dutch Baby Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Dutch Babies recipe!
5-Ingredient Dutch Baby Pancake | Exclusive Reveal from my Bigger Bolder Baking Every Day Cookbook
Enjoy an exclusive first look at my 5-Ingredient Dutch Baby Pancake recipe from the Weekend Brunch Treats chapter of my new cookbook, Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week! It's just 5 ingredients, and you can serve it straight from the skillet!
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In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.
GET THE FULL RECIPE with Measurements & Instructions below:
Makes one 10-inch pancake (4 servings)
INGREDIENTS
Dutch Baby Batter
3 large eggs, room temperature
½ cup (120 ml) whole milk
½ cup (71 g) all-purpose flour
3 tablespoons (42 g) butter, melted
¼ teaspoon salt
Strawberry Compote
3 ½ cups (17 ½ oz/497 g) fresh strawberries, quartered
¼ c (57 g) granulated sugar
2 tablespoons water
2 teaspoons fresh lemon juice
Whipped Cream, for serving
1 ½ cups (360 ml) cold, heavy cream
INSTRUCTIONS
To make the Dutch Baby Pancake:
Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack to heat up as well.
In a large bowl, whisk together the eggs and milk until well blended. Add the flour, 2 tablespoons (28 g) of the melted butter, and the salt and whisk until smooth.
Carefully brush the bottom and sides of the hot skillet with the remaining 1 tablespoon (14 g) of melted butter, then immediately pour the batter into the skillet.
Bake, without opening the oven, for about 20 minutes, until golden brown and well risen. The Dutch baby will deflate a bit when you remove it from the oven but that is normal.
Serve immediately, with strawberry compote and whipped cream. This is best enjoyed the day it is made, but any leftovers can be stored, covered, at room temperature for up to 1 day.
To make the Strawberry Compote:
In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely.
Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.
To make Homemade Whipped Cream
Place the cream in a medium bowl and, using a handheld mixer or whisk, whip until soft peaks form. Use immediately or cover and refrigerate until needed, up to 2 hours.
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Hey guys! In today's video I'm sharing how to make a dutch baby - one of my favorite healthy breakfasts! For the full / printable recipe plus health benefits of this recipe click here:
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