关于此食谱

蓬松的苹果煎饼，可以用料理机制作！这些健康煎饼无麸质（无需面粉，只需燕麦！）。食谱可制作约6个直径4英寸的中等煎饼。 公平警告：出于我尚未能确定的原因，这些煎饼对每个人的效果都不如对我的好（我做过六次，每次都很成功！）。燕麦粉总是有点挑剔，但我不知道为什么这些煎饼特别有问题。这些煎饼是我食谱中煎饼不基于燕麦粉的原因。

步骤说明

1. 1

   Place all the ingredients except for the grated Tart Apple in your Blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of Old-Fashioned Oats or hear Old-Fashioned Oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated Tart Apple but do NOT blend again.

2. 2

   Heat a heavy Cast Iron Skillet / Skillet over ^[medium-low heat], or heat an Griddle to ![350°F]. Lightly oil the surface of your pan with Coconut Oil, Butter or Cooking Spray. If you're using a non-stick Griddle like mine, you might not need any oil at all.

3. 3

   Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about ⅓ cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than ½-inch, so you might need to help spread the batter out with a Spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny.

4. 4

   Once the underside is lightly golden, flip it with a Spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.

5. 5

   Serve the pancakes immediately or keep warm in a ![200°F] Oven.

Notes

备注 食谱改编自我的无麸质桃子煎饼和纯素煎饼，参考了Kelly的香蕉料理机煎饼和Deb的苹果煎饼。苹果酱替代品：如果找不到苹果酱，可改用普通酸奶（我知道这适用于普通酸奶，但怀疑希腊酸奶会太稠）。对于酸奶版本，将枫糖浆或蜂蜜的用量增加到至少1汤匙。牛奶不起作用。储存建议：密封冷藏可保存数天。我打赌冷冻也会保存得很好！