Apple Cinnamon Oatmeal Pancakes
These Apple Cinnamon Oatmeal Pancakes are a quick, wholesome breakfast option packed with fiber, protein, and natural sweetness. Fluffy, flavorful, and easy to prepare, they’re perfect for weekday mornings, weekend brunches, or meal prep. Serve with maple syrup, fresh fruit, or a sprinkle of nuts for a nourishing start to your day.
Equipment
- 1 high-powered blender or food processor
- 1 Mixing Bowl
- 1 Whisk
- 1 medium griddle or nonstick skillet
- 1 Spatula
Ingredients
- 2 cups oat flour or 2 cups rolled oats
- 2 large eggs
- 1 cup milk of choice whole, almond, or oat milk
- 1 medium apple Fuji or Gala recommended
- ½ tablespoon ground cinnamon
- 1 pinch ground nutmeg optional
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 –2 tablespoons maple syrup
- 1 tablespoon oil vegetable, coconut, or avocado
- ¼ teaspoon sea salt
Instructions
- Prepare Oats Into Flour: If you’re using rolled oats instead of oat flour, place the oats in a high-powered blender or food processor. Pulse or blend until they reach a fine, flour-like consistency. This step ensures your pancakes will be light and fluffy, with no gritty texture. Once processed, transfer the oat flour to a large mixing bowl.
- Combine Dry Ingredients: To the oat flour, add 1 teaspoon of baking powder and ¼ teaspoon of sea salt. Whisk these ingredients together thoroughly to evenly distribute the leavening agent and salt. Proper mixing at this stage helps the pancakes rise uniformly and prevents clumps in the batter.
- Prepare Wet Ingredients: In a clean blender, combine the remaining wet ingredients: 2 large eggs, 1 cup milk of choice, 1 medium peeled or unpeeled apple, ½ tablespoon cinnamon, 1 teaspoon vanilla extract, and 1–2 tablespoons maple syrup. Optional: add a pinch of nutmeg for a warmer, spiced flavor. Blend everything on high speed until completely smooth and creamy. The apples should be fully pureed, and the mixture should have no large chunks.
- Incorporate Wet and Dry Mixtures: Pour the blended apple-cinnamon mixture into the bowl with the oat flour mixture. Gently whisk until the ingredients are just combined. Be careful not to overmix; overworking the batter can make the pancakes dense. If the batter is too thick, add 1 tablespoon of milk at a time until it reaches a pourable, yet slightly thick consistency. If too thin, sprinkle in a little more oat flour to achieve the desired texture. Allow the batter to rest for 5–10 minutes. This resting time hydrates the oats and improves pancake fluffiness.
- Preheat the Griddle or Skillet: Set a griddle or nonstick skillet over medium heat. Lightly grease it with 1 tablespoon of oil or a small amount of butter. To test if it’s ready, sprinkle a few drops of water onto the surface; they should sizzle gently. Medium heat ensures the pancakes cook evenly without burning the exterior before the center is done.
- Cook the Pancakes: Using a ⅓-cup measuring cup, pour portions of batter onto the preheated griddle. Spread slightly if needed to form even circles. Cook each pancake for 2–3 minutes, or until bubbles form along the edges and the bottom is golden brown. Using a spatula, carefully flip the pancake and cook for another 2–3 minutes on the other side. Adjust the heat as necessary to prevent burning while allowing the pancakes to cook through.
- Keep Pancakes Warm: As pancakes are finished, place them on a plate and cover loosely with foil to retain heat. This step is especially useful when cooking in batches, ensuring all pancakes are warm and ready to serve together.
- Serve and Garnish: Stack the pancakes on a serving plate. Drizzle with additional maple syrup, a pat of butter, or a dollop of yogurt if desired. Optional toppings include chopped nuts, fresh fruit, or a sprinkle of cinnamon for extra flavor and texture. These pancakes are best enjoyed fresh but can also be stored for later use.
- Optional Add-ins: For extra texture and nutrition, consider folding in grated or finely diced apples, chopped pecans, or walnuts directly into the batter before cooking. This adds bursts of flavor and a pleasant crunch while keeping the pancakes moist and hearty.
- Enjoy Mindfully: Serve immediately and savor the balance of sweet apples, warm cinnamon, and hearty oats. These pancakes provide a nourishing, fiber-rich, and protein-packed breakfast that satisfies both taste buds and hunger, making them an ideal choice for a quick weekday morning or a leisurely weekend brunch.
Notes
- Using rolled oats instead of oat flour works perfectly; just blend them finely for a smooth pancake texture.
- For extra fluffiness, adding an additional egg or letting the batter rest for 10 minutes helps.
- Adjust batter consistency carefully: too thick makes dense pancakes, too thin makes them fragile. Add milk or oat flour gradually as needed.
- Sweetness and spice can be customized: increase maple syrup, cinnamon, or nutmeg to taste.
- Optional add-ins like grated apple, chopped nuts, or raisins can enhance flavor and texture.
- Use a medium-heat griddle to ensure even cooking and prevent burning.
