Apple Oatmeal Pancakes – Natalie’s Health


These Apple Oatmeal Pancakes are an utterly delicious seasonal treat. They are fluffy, sweet, filled with fresh apples, and beautiful seasonal flavors. Also, they are wholesome, made with simple ingredients, without refined sugars. Perfect tasty, healthy, and filling breakfast you need in the morning.

Altho pumpkins have arrived in the store, and they are inviting me to start baking, I’m still deep into everything apple and cinnamon flavored. I have a fridge packed with apples, and every day, I’m finding new ways to have them on my menu.

Warm Apple Cinnamon Oatmeal is still my favorite breakfast option, but these Apple Oatmeal Pancakes have quickly become my newest obsession. They are sweet, thick and fluffy, and beautifully flavored, loaded with chunks of fresh apples. So tasty. Served with a cup of Matcha Latte, they make my morning complete.

But they are more than just some plain pancake treat. These Apple Oatmeal Pancakes are surprisingly filling. A well-balanced, wholesome meal, packed with essential nutrients and superfoods. Made with heart-healthy OATS, without unhealthy refined sugar, these apple pancakes are equally delicious as healthy.

And the best part is they are simple and easy to make. You’ll only need a few simple pantry ingredients and 15 minutes time. These pancakes make a perfect breakfast or brunch. You can also pack them into kid’s lunchbox or serve as an afternoon dessert.

Apple Oatmeal Pancakes ingredients

Ingredients used

This apple pancakes recipe is super simple. You’ll only need: 

  • ROLLED OATS: Hearty, healthy, and filling, oats are stapled food in my pantry. They are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion and growth of good bacteria in our bowels, which is essential for our immunity. I used rolled oats here, but you can use quick oats if you like.
  • MILK: I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won’t work well here.
  • SWEET APPLE: Apple is the real star in these pancakes. Fresh, sweet, and loaded with nutrients, apples are now in season and just beautiful. I used crunchy and super sweet Fuji apple. 
  • SWEETENER: I used pure maple syrup, but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn’t overload the pancakes with many sugary calories. Date syrup or molasses are a great option too. 

To give these apple pancakes extra flavor and nutrient boost, I tossed in some SUPERFOODS as well:

  • CINNAMON: I’m using Ceylon cinnamon, also known as “true” cinnamon. It’s a highly delicious spice with many health benefits. Cinnamon gave pancakes a wonderful flavor.
  • HEMP SEEDS: They are an excellent source of healthy Omega-3s, but also a great source of proteins. Great addition to pancakes. You can substitute hemp seeds with chia seeds or flax seeds.

Other pantry ingredients you’ll need:

  • Egg – I used free-range, pasture-raised.
  • Ground nutmeg – Highly aromatic spice.  
  • Baking powder.
  • Salt – I used Himalayan salt.
  • Dried cranberries and walnuts – for topping. 
  • Extra virgin coconut oil or coconut oil cooking spray – for greasing the pancake pan. 

Stacked Apple Oatmeal Pancakes topped with diced apple, walnuts, and dried cranberries served on a plate

How to make Apple Oatmeal Pancakes

Apple Oatmeal Pancakes are truly easy to make. It will take you about 15 minutes – from start to finish and you need only a basic equipment.

Equipment used

  • Measuring cups.
  • High speed blender. 
  • Pancake pan – or any pan with non-stick surface.
  • Flexible silicone spatula – for flipping the pancakes. 

Step by step instructions

  • Prepare and measure all ingredients using measuring cups. Wash and dice the apple – I don’t peel apples but you can if you like. 
  • Place egg, oat milk, oats, cinnamon, pinch of nutmeg, baking powder, and maple syrup in a blender. Blend on high until the batter is smooth (about 1-2 minutes). 
  • Mix in hemp seeds. Use spatula
  • Let the batter rest for 1-2 minutes. 
  • In meantime, heat pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush
  • For each pancake, drop ¼ cup of batter into the pan. Top the pancake with diced apple. Push the apple chunks into the batter. Cook 2-3 minutes, until pancake is lightly browned. 
  • Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate. 
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining batter.
  • Serve pancakes immediately, topped with diced apples and mix of dried fruits and chopped nuts – I used dried cranberries and walnuts.
  • Makes 6 pancakes that serves 2-3 people.

Substitutions

  • You can substitute oat milk with any milk – organic soy milk, cashew milk or almond milk. Cow’s milk work well too. Coconut milk won’t work well here. 
  • Make sure to choose extra virgin coconut oil rather than refined versions.
  • You can substitute coconut oil with avocado oil / avocado oil cooking spray. 
  • Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
  • You can substitute maple syrup and use honey – make sure honey is in runny form. Date syrup or molasses are a great option too. Note that they will turn pancakes dark in color. 
  • Omit nutmeg if you find it to aromatic.
  • MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
  • MAKE IT GLUTEN-FREE: Use certified gluten-free oats. 

Stacked Apple Oatmeal Pancakes topped with diced apple, walnuts, and dried cranberries served on a plate

PRO TIPS:

  • You can use old-fashioned rolled oats or quick oats here. Both are equally healthy and equally good.
  • If you let batter sit after the mixing (for example overnight), it will become dense so you may need to add a bit more liquid to make it runny again. Oats soak a lot of moisture.  
  • Instead of cinnamon and nutmeg, you can use a pumpkin pie spice mix. 
  • What kind of apples are the best? I like to use sweet apples, like Gala or Fuji but you’re welcome to use sour apples, like Granny Smith. In that case you may need to add more sweetener. 
  • If you like more freshness inside pancakes use crunchy apples, because they cook slower and will remain firm while cooking. Soft apples will cook faster and will become more mushy inside the pancakes. 
  • You can use chopped apples or grated apples, depending on preferences. Chopped apples will give lovely freshness inside the pancakes, while grated will provide more moisture and you may need to cook pancakes longer.  

Tips for serving

  • Top Apple Oatmeal Pancakes with fresh diced apple and mix of dried fruits (like cranberries, raising, sultanas, goj berries, apricots, chopped dates) and nuts (like chopped walnuts, almonds, or pecans). 
  • Drizzle with maple syrup or honey.
  • Spread peanut butter or almond butter and put sliced banana on top.
  • You can be creative here and choose any other toppings you like.

Tips for storing

  • Keep covered in the refrigerator for up to 4 days. 
  • HOW TO FREEZE: : Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Be careful not to overheat them.

Stacked Apple Oatmeal Pancakes topped with diced apple, walnuts, and dried cranberries served on a plate

These apple pancakes are perfect Fall treat. Seriously! Plus, they are so incredibly healthy, altho they look pretty indulging, don’t they? I’m sure you gonna love them because they are: 

  • Made with all natural, WHOLESOME ingredients.
  • Fluffy and full of beautiful aromatic spices.
  • Easy to make in just 15 minutes.
  • Simple, requiring only a few pantry ingredients.
  • Made without refined sugars.
  • Low-calorie and rich in nutrients – quality fibers, plant-based proteins.
  • Packed with heart-healthy fats, fibers and antioxidants.
  • Perfect quick & HEALTHY breakfast, kids school snack, brunch or afternoon dessert.
  • Delicious and satisfying, 100% guilt-free! 

Do yourself a favor and make these like RIGHT NOW. 

Enjoy!

Stacked Apple Oatmeal Pancakes topped with diced apple, walnuts, and dried cranberries served on a plate

Print

Apple Oatmeal Pancakes

These Apple Oatmeal Pancakes are simply delicious. Fluffy, sweet, filled with fresh apples, and beautiful flavors. Perfect healthy and filling breakfast.

Cuisine American, International
Keyword apple cinnamon oatmeal pancakes, Apple Oatmeal Pancakes, apple pancakes recipe, healthy apple cinnamon pancakes, how to make apple pancakes

Ingredients

  • 1 sweet apple
  • 1 medium egg
  • 1 cup oat milk
  • 1 ½ cup oats rolled or quick oats
  • 2 tablespoons maple syrup or honey
  • 2 teaspoons Ceylon cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • ½ teaspoon baking powder
  • 2 tablespoons hemp seeds
  • ½ cup mix of dried fruits and chopped nuts I used cranberries and walnuts

Instructions

  • Wash and dice the apple – I don’t peel apples but you can if you like.

  • Place egg, oat milk, oats, cinnamon, pinch of nutmeg, baking powder, maple syrup and pinch of salt in a blender.

  • Blend on high until the batter is smooth (about 1-2 minutes).

  • Mix in hemp seeds. Use spatula.

  • Let the batter rest for 1-2 minute.

  • In meantime, heat pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.

  • For each pancake, drop ¼ cup of batter into the pan.

  • Top the pancake with diced apple. Push the apple chunks into the batter.

  • Cook 2-3 minutes, until pancake is lightly browned.

  • Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.

  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.

  • Repeat the process with the remaining batter.

  • Serve pancakes immediately, topped with diced apples and mix of dried fruits and chopped nuts – I used dried cranberries and walnuts.

Notes

Makes 6 pancakes that serves 2-3 people.
Substitutions
You can substitute oat milk with any milk – organic soy milk, cashew milk or almond milk. Cow’s milk work well too. Coconut milk won’t work well here. 
Make sure to choose extra virgin coconut oil rather than refined versions.
You can substitute coconut oil with avocado oil / avocado oil cooking spray. 
Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
You can substitute maple syrup and use honey – make sure honey is in runny form. Date syrup or molasses are a great option too. Note that they will turn pancakes dark in color. 
Omit nutmeg if you find it to aromatic.
MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats. 

Tips for storing
Keep covered in the refrigerator for up to 4 days. 
HOW TO FREEZE: : Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
Pancakes can be warmed in the microwave. Be careful not to overheat them. 

Given nutritional values don’t include toppings.
Nutritional Disclaimer

Nutrition

Serving: 1pancake | Calories: 173kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 31mg | Potassium: 151mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg

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Apple oatmeal Pancakes

Apple oatmeal Pancakes

 



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