Prepare delightful apple pancakes featuring actual apples, cinnamon, and basic pantry items! They’re airy and fluffy, simple to whip up, and ideal for morning meals or brunch.
Here’s a recipe perfect for cozy mornings that serves as a nutritious breakfast too: these delightful apple pancakes! They boast a fluffy, cinnamon-infused texture and are crafted from 100% oats, with no flour! Utilizing oats imparts a warm, homely taste and enhances their nutritional value and heartiness compared to conventional pancakes.
I’ve prepared these countless times for weekend brunches, and they vanish in no time! This recipe originates from my friend Erin, a cookbook author, featured in her book, The Well Plated Cookbook, and I’m confident you’ll adore it.
Reasons to Adore This Recipe
– Composed entirely of oats: No all-purpose flour required; these are inherently gluten-free
– Airy and fluffy consistency: Greek yogurt and the blender concoct gentle pancakes that are never heavy
– Packed with protein: Greek yogurt contributes to their heartiness compared to standard pancakes
– Basic ingredients: Just oats, yogurt, eggs, milk, and maple syrup
– Quick and straightforward: Blend everything in mere minutes, with a total preparation time of around 30 minutes
5-Star Reader Feedback
⭐⭐⭐⭐⭐ “I loved these pancakes! I ground rolled oats in a food processor initially, then combined with the other ingredients in the blender. So if you lack a high-powered blender, this recipe can still be successful for you. Delicious!” -Cindy M.
Ingredients Required
You’ll be surprised at how airy these turn out without any flour. You’ll receive all the benefits of having a bowl of oatmeal, not just a stack of pancakes! Below are notes on the key ingredients in Erin’s apple cinnamon pancakes:
– Old-fashioned rolled oats: The foundation of this recipe; avoid steel-cut oats or quick oats
– Greek yogurt: Contributes protein and consistency; I prefer plain full-fat or 2%
– Milk: Any type is fine (dairy, oat milk, almond milk)
– Eggs: Essential for binding all ingredients
– Maple syrup: Pure maple syrup for authentic sweetness (not pancake syrup)
– Vanilla extract, cinnamon, salt: Elevates the overall flavors
– Baking powder: Vital for achieving those airy, light pancakes
– Unsalted butter: Melted and cooled, adds richness; olive oil can also be used as a substitute
– Fresh apples: The centerpiece ingredient! Check the section below for the best varieties
Regarding the Apples
The kind of apple you select significantly impacts these pancakes. I usually prefer Pink Lady apples, but here are a few other suggestions:
– Pink Lady or Honeycrisp: My top choices; they’re sweet with a hint of tartness and maintain their structure
– Fuji: Crisp and naturally sweet, another superb choice
– Granny Smith: A classic tart apple that offers a pleasing contrast to the sweet batter
Making Apple Pancakes: Tips
Crafting these fluffy apple pancakes is surprisingly straightforward with the blender technique. Here are some tips:
– Blend the batter until it’s entirely smooth. This only takes a few minutes depending on your blender. The batter should appear creamy with no visible oat chunks. This blending step is what makes these pancakes so light despite the absence of all-purpose flour.
– Incorporate the grated apple. Stop the blender and mix in your freshly grated apple by hand.
– Allow the batter to rest briefly. While you preheat your nonstick skillet or griddle, let the batter sit for 5 minutes. This allows the mixture to thicken.
– Heat your pan. Preheat over medium-low heat. This is crucial for cooking pancakes made without flour. If the heat is too high, the outside will burn before the inside cooks completely.
– Cook low and slow. Lightly oil your cooking surface with butter. Pour about ¼ cup of pancake batter and cook for 3-4 minutes until small bubbles form on the surface and the edges look set. Then flip gently and cook for another 1 to 2 minutes. This will take longer than typical pancakes!
Serving Suggestions
Once you have a generous stack of apple cinnamon pancakes, it’s all about the toppings! Here are some suggestions based on Erin’s recommendations and our personal favorites:
– Peanut butter or almond butter: Adding plant-based protein enhances heartiness! Pairing oatmeal pancakes with nut butter makes for a very satisfying breakfast.
– Fresh apples or sautéed apples: I used fresh apples for topping and loved the vibrant flavor and texture. Erin’s cookbook also offers a recipe for sautéed apples as a topping.
– Chopped pecans or walnuts: Chopped nuts provide additional protein and a delightful crunch.
– Greek yogurt: Swirl Greek yogurt with a bit of maple syrup for a wholesome topping, or use it plain. Another option is the Greek yogurt “cream cheese” topping from my Carrot Cake Pancakes.
Storage, Freezing, & Reheating