These Healthy Apple and Oatmeal Pancakes are a cozy, nourishing breakfast option that’s naturally gluten-free, refined sugar-free, and packed with fiber. Made with rolled oats, fresh apples, and warm spices like cinnamon and nutmeg, these pancakes are blended into a smooth batter and cooked to golden perfection. They’re fluffy, lightly sweet, and perfect for busy mornings or lazy weekend brunches. Top them with maple syrup, nut butter, or a dollop of yogurt for a satisfying start to your day.
Ingredients:
- 1½ cups rolled oats (gluten-free if needed)
- 1 medium sweet apple, peeled and diced (e.g., Fuji or Honeycrisp)
- 1 cup oat milk (or any milk of choice)
- 1 large egg
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- Pinch of salt
- 1 tablespoon coconut oil or butter, for cooking
- Optional toppings: diced apples, chopped nuts, dried cranberries, yogurt, or more maple syrup
Instructions:
1. Blend the Batter
- In a blender, add the rolled oats, oat milk, egg, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, and salt.
- Blend on high for 30–60 seconds until the batter is smooth and creamy. Scrape down the sides if needed.
- Add the diced apple and pulse a few times to incorporate. You want small apple bits throughout the batter, not fully blended.
2. Let the Batter Rest
- Let the batter sit for 5 minutes. This allows the oats to absorb some liquid and thicken slightly, which helps the pancakes hold their shape.
3. Heat the Pan
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with coconut oil or butter.
- Once hot, reduce heat slightly to medium-low to prevent burning.
4. Cook the Pancakes
- Pour about ¼ cup of batter per pancake onto the skillet.
- Use a spatula to gently spread the batter into a circle if needed.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Repeat with remaining batter, greasing the pan as needed.
5. Serve Warm
- Stack the pancakes on a plate and top with your favorite toppings.
- Some delicious ideas include:
- A drizzle of maple syrup
- A spoonful of Greek yogurt or almond butter
- Chopped walnuts or pecans
- Extra diced apples sautéed in cinnamon
Tips & Variations:
- Make it Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk.
- Add Protein: Stir in a scoop of vanilla protein powder or a tablespoon of hemp seeds.
- Texture Tip: For chunkier pancakes, stir in the apple pieces by hand instead of blending.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet.
Nutritional Highlights:
- Oats: Rich in fiber and heart-healthy beta-glucan.
- Apples: Provide natural sweetness, vitamin C, and antioxidants.
- Egg: Adds protein and helps bind the batter.
- No refined sugar: Sweetened naturally with maple syrup and fruit.
These Healthy Apple and Oatmeal Pancakes are the perfect balance of comfort and nutrition. They’re easy to make, endlessly customizable, and sure to become a breakfast favorite. Want a baked version or pancake muffins next? 🍏🥞