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Healthy Oatmeal Apple Pancakes

Healthy Oatmeal Apple Pancakes

A simple and nourishing recipe for fluffy, tender pancakes made without flour or refined sugar. These gluten-free pancakes use wholesome ingredients like oats, eggs, and yogurt, and the batter comes together in just minutes using a blender. It's an indulgent yet healthy breakfast to fuel your day.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One medium apple, peeled and chopped
  • Two large eggs
  • 2/3 cup of Gluten-Free Quick Oats
  • 1/2 teaspoon of Baking Soda
  • 1/2 teaspoon of Baking Powder
  • Two tablespoons of plain or Greek yogurt
  • One and a half tablespoons of Maple Syrup
  • One teaspoon of ground cinnamon
  • One teaspoon of pure vanilla extract

Equipment

  • Blender
  • Large non-stick skillet or griddle
  • spatula

Method
 

Instructions
  1. Blend the Base: In your blender, combine the two eggs, maple syrup, baking soda, baking powder, and yogurt. Blend on high for about 30 seconds, or until the mixture is creamy, pale, and fluffy. This step whips air into the eggs, which is key for a light pancake.
  2. Add the Apple: Add the peeled and chopped apple to the blender. Pulse a few times or blend briefly until the apple is broken down into small pieces. A few tiny chunks are perfectly fine and add great texture.
  3. Incorporate Dry Ingredients: Add the gluten-free quick oats, vanilla, and cinnamon to the blender. Let the mixture sit for 2 minutes. This brief rest allows the oats to soften. After resting, blend again until the batter is completely smooth.
  4. Heat the Pan: Place a large non-stick skillet or griddle over medium heat. Once hot, add a pat of butter or a little coconut oil, letting it melt to coat the surface. Pour the batter to form small, palm-sized pancakes. Immediately reduce the heat to medium-low. These pancakes have natural sugars that can cause them to burn quickly if the heat is too high.
  5. Cook and Flip: Cook for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set and slightly dry. Carefully slide a large, thin spatula underneath and confidently flip. Cook for another 1-2 minutes on the other side until golden brown.
  6. Serve and Enjoy: Transfer the cooked pancakes to a plate. You can keep them warm in a low-temperature oven while you cook the remaining batter. Serve immediately with your favorite toppings like fresh fruit, a drizzle more of maple syrup, a dollop of yogurt, or a smear of nut butter!

Notes

Let the batter rest for a couple of minutes after adding the oats to allow them to hydrate. Cook on medium-low heat to prevent burning. Wait for bubbles to form and edges to look matte before flipping. For a dairy-free version, swap the yogurt for a dairy-free alternative. Regular quick oats or rolled oats can be used, but rolled oats may require a longer rest time. Honey or agave can be substituted for maple syrup.