Last updated on May 2nd, 2020 at 01:18 pm
Easy And Healthy Apple Pancakes With Oats
Now these apple pancakes, they’re the best. Considering I hated apples for the longest time, and that I’ve said this for probably every pancake recipe I’ve ever made – this is a very bold statement. And yet here I am.
I actually made these a really long time ago, like beginning of summer, but with summer and all the fresh produce, I made so many other recipes, that I just let this one wait for its season…and now bam, here it is.
Just like fall is. No joke, 2 days ago I went to the beach for probably the last time this year and the weather, the water was perfect. I was swimming, I was happy and didn’t have a single care! I’m one of those people who love being in the water. Loves it. If my skin doesn’t get as wrinkly as a newborn Benjamin Button and my lips don’t turn as blue as an avatar, why did I even go to the beach in the first place? Not enough time in the water.
So now it’s like really cold. My lips can turn blue even without going into water. I’m a little nostalgic that summer is gone, but also excited for the change and for more of these delicious healthy pancakes with apples and oats!
How To Make Healthy Apple Pancakes?
As always, these pancakes are flourless and you’ll need to grind oats to get the benefits of all their cholesterol-lowering fiber and unique antioxidants called avenanthramides.
Then you add an egg, apple, coconut oil, honey, baking soda and spices – pulse everything in your food processor and add some chopped walnuts to the batter in the end.
Then you make the pancakes in an oiled pan, flip when they’re golden brown on one side and take out when they’re brown on the other side as well. I made smaller pancakes because I wanted to feel taller, but also because I’m worried they might fall apart if they’re bigger – this happens to me with every single bigger pancake I make, so I stick to small(er) pancakes.
Top with fruit, honey, extra nuts and enjoy! I only had frozen berries at home, so this is what I used. Other than that I would imagine that whipped coconut cream would go really really well here. But hey, that’s just me food dreaming right now.
Update, Dec. 2019
So many of you loved these pancakes, I had to make them again. And so I did. I made these pancakes again a while after sharing the recipe and they really are amazing – sweet with just the right amount of spice. The only thing I didn’t quite like was the texture when using the food processor. Somehow the mixture never got smooth enough and the pancakes turned out chunky. So I experimented some more. I made the same recipe, added a Tbsp of yogurt and blended the whole thing with a hand blender.
OMG. So much fluffier! Same flavor, same taste, but the texture was perfect. And I don’t know about you, but texture is important to me.
If you live dairy-free, feel free to not use yogurt in this recipe – it will make a very minor difference, yet I like mine better with it.
So I updated the recipe with additional tips, I even made a video, because now I’m kinda obsessed with making videos and added new photos. Not because the new photos are better, it’s like saying one of your children is better looking than the other one. You might think it, but you’d never say it.
I didn’t have fresh berries as I was making these, because hello – it’s December and berries don’t grow on bushes now. So I used some blueberries I froze back in July. Still alive even after eating those.
Apple Pancakes With Oats - Easy & Healthy Breakfast
Healthy apple pancakes with oats! These oatmeal apple pancakes are sweet, perfectly spiced and super fluffy! Don't hesitate to make these healthy oatmeal apple pancakes for an easy healthy breakfast - they take around 15 minutes and are absolutely delicious!
For The Pancakes
- 1 egg
- 1 apple
- 2 tbsp honey
- 1 Tbsp coconut oil, melted
- 1/2 cup oats, ground
- 1 tsp cinnamon
- 1/3 tsp nutmeg (very little)
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 2-3 walnut halves or almonds, chopped
- 1 Tbsp yogurt
- coconut oil
- chopped walnuts or almonds
- fruit of your choice
- whipped coconut cream (my food dream option)
- Slice the apple and blend it with the rest of the wet ingredients (eggs, honey, melted coconut oil) using a hand blender or a blender (food processor will yield a chunkier mixture). You can probably also use apple sauce, around 1/3 cup - if it's 100% apples.
- Add in all dry ingredients, except the chopped nuts - ground oats, spices, baking soda. Blend again until combined. Then mix in the nuts without blending.
- Cover the surface of a non-stick pan with coconut oil. At medium to medium-high heat, using a spoon, pour the mixture forming palm-sized pancakes (I used a small pan, made 3-4 pancakes per batch).
- Cook until bubbles come up on the surface and the mixture is not liquid (about a minute), then flip and cook for 30s-1min. Put on a plate and repeat for another batch.
- Top with your favorite toppings and enjoy!
Amount Per Serving: Calories: 248Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 254mgCarbohydrates: 26gFiber: 4gSugar: 15gProtein: 7g
Nutrition information isn’t always accurate.
This recipe was originally published in September 2018 and updated with new images and tips in December 2019.
Susan Gilgen says
How many people does this recipe serve? No indication?
Are the coconut oil and egg absolutely necessary for the batter? Will removing either of them make a big difference?
I didn’t have eggs so I made a flax egg and it worked well.
I tried this recipe, the pancakes are seriously impossible to flip😭😭😭
Sorry to hear that! Did you try at a lower temp and smaller pancakes?
These were great! I made waffles.
Yum! Now I crave waffles!
I also made waffles. they didn’t crisp and were chewy but still good
They were tasty, but they didn’t hold together. I also had trouble flipping them even lowering the temp. The second batch, I added another egg. The pancakes held a bit better. I may try them again.
Kathleen D says
I doubled the recipe since I wasn’t sure if it would be enough for 2 and I ended up with 4 extra pancakes. I used applesauce instead of apples. Mine didn’t bubble on top but they weren’t too hard to flip. Delicious and I will make these regularly.
It’s really hard to flip the pancakes. Even after I lowered the temp. It was messy
Can I make the batter overnight before as I plan to make this for my toddler too but in the morning seem to like toddler could not wait to have breakfast ☺️
Angela Langlie says
The flavor profile of these pancakes is fantastic. They are light and sweet and don’t need anything but a fork to enjoy. I ended up doubling the recipe and ended up with 8 pancakes.
Here’s the fine print:
I found the batter hard to work with. I added an additional 1/4 cup of oats which made it a easier. Also, yogurt is on the ingredient list, but not in the instructions. I added it with the wet ingredients, but could be easily missed since it’s not mentioned.
Because the batter is hard to work with, make your pancakes small. Easier to flip.
Don’t mess with the pancake once you pour it in the pan. Very carefully check them you flip. Let them get dark on the bottom before you flip them. So dark you think they might be burned. Trust me, they’re not. Then, flip them quickly.
Don’t let any of this deter you. Try this recipe. They are delicious!
Nutrition info says 248 calories. Is that per pancake?
per 2 pancakes
Do you have any recommendations on what kind of apple to use? I wondered if that was creating a difference in how the recipe was turning out.
Can I substitute the coconut oil with avocado/olive oil?
I wouldn’t use olive oil here, avocado might be okay