These Apple Cinnamon Oat Pancakes are easy to make- just whip up the batter in the blender! Oats not only add nutrients, but make these pancakes naturally gluten free. These hearty and sweet pancakes are light, fluffy and packed with enough nutrition to power your morning.
Pancakes are one of my all-time favorite breakfast foods. I love the basic buttermilk pancakes my mom made when I was growing up, as well as trying all of the unique combinations at restaurants. Blueberry, Pumpkin, Chocolate Chip – trust me, I’ve tried and loved them all. However, one thing I don’t like about pancakes is the nutrition. Ever looked at the nutrition label of your favorite pancake mix? Turns out those light and fluffy pancakes are just nutritional fluff.
Oat pancakes are different. Rolled oats are a whole grain, which are a healthier alternative to white flour. Oat flour adds a heartier flavor, which blends perfectly with the sweet apple. I opted to substitute some of the liquid for fat-free yogurt, which adds protein and thickens the batter, resulting in a thicker pancake. These pancakes are much healthier than your traditional pancake mix, and will keep you full longer and give you plenty of energy as you start your day. And who wouldn’t want to start their day with a delicious stack of pancakes?
I served these apple cinnamon oat pancakes to my husband Luke after making a couple of test batches. Poor Luke- he’s always my guinea pig when I try something new! I asked him what he thought, and he said “Really good!” Really good for a healthy recipe? Really good for oat pancakes? Really good for why-does-my-wife-keep-experimenting-with-weird-food? “No, these are actually really good,” he assured me, “seriously they are delicious- I can’t tell that they were made with oats instead of flour. They taste like really awesome homemade pancakes!” There you have it, folks. Husband approved. We both love that you can taste the apples in these pancakes, along with the sweet and spicy cinnamon. Luke loved the fluffy texture and remarked that he barely finished 3 pancakes- they really are hearty and filling!
Pancakes are easy to make, but my secret to making light and fluffy pancakes even easier? The blender! I add all the ingredients to the blender and blend until everything is well combined. The blender whips so much air into the batter, resulting in delightfully light and airy pancakes. Most pancake batter would not fare well in the blender, because over mixing can over-develop the gluten in the flour, resulting in chewy pancakes. However, oats are naturally gluten-free, so no chewy pancakes! Make sure that your blender does not have an air-tight seal (like my Ninja blender– I use my Oster blender instead). Otherwise, the leaven in the batter will cause a build up of pressure in your blender, which can get very messy.
Even with my blender trick, I often don’t have enough time to cook pancakes during the week before work. Instead, I whip up a large batch and stick them in the freezer. A couple minutes in the toaster oven, and these pancakes are just as good as fresh off the griddle! Most days I have cereal or oatmeal for breakfast, and it’s a treat to mix things up with a stack of pancakes.
- 1 1/2 cups oats
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon honey or brown sugar
- 1/2 cup milk
- 3/4 cup plain or vanilla yogurt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract (optional if using vanilla yogurt)
- 1 apple, grated
- Process oats in a blender or food processor for a few seconds until oats are chopped fine like flour.
- Mix all dry ingredients (including oats) in a large bowl, and mix until well combined.
- Add remaining ingredients and whisk until combined.
- Heat griddle or skillet over medium heat and grease with cooking spray.
- Spoon batter onto hot griddle. I used about 1/3 cup of batter for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and pop, leaving holes on the surface.
- Flip and cook until batter is cooked through and desired color is reached.
- Serve with syrup, powdered sugar or caramelized apples for a delicious apple-filled breakfast!
Tip: To avoid large chunks of soft apples in my pancakes, I grate them or mix my batter in the blender. If you do not have blender with a loose fitting top, consider blending your wet ingredients with slices of apples. This will chop your apples into tiny pieces and whip air into your batter without pressurizing the blender.