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These light and airy oatmeal apple pancakes turn your morning meal into something special without any guilt. The sweet taste from fresh apples pairs perfectly with hearty oats for a well-rounded breakfast that'll fill you up and give you plenty of nutrients.
I came up with this idea when my kitchen was stuffed with apples during harvest time. What began as just trying something new has turned into our favorite Sunday tradition, and now my family asks for these pancakes every weekend.
Ingredients
- Fresh apple: Gives natural sweetness and keeps the pancakes moist
- Eggs: Add structure and pack in some protein for a filling breakfast
- Gluten free quick oats: Make a hearty base without using wheat flour
- Baking soda and baking powder: Work together to make your pancakes nice and fluffy
- Yogurt: Adds a bit of tang and helps wake up the leavening ingredients
- Maple syrup: Brings sweetness without using processed sugar
- Cinnamon: Works with the apple flavor to add warm, cozy notes
- Vanilla extract: Boosts all the other flavors with a sweet aroma
Step-by-Step Instructions
- Create The Base:
- Mix the eggs with maple syrup, baking soda, baking powder and yogurt by blending until it looks creamy and fluffy. This puts air into your mix so your pancakes will be light. Take about 45 seconds to blend it right.
- Incorporate The Apple:
- Put your peeled and chopped apple in the blender and give it a few pulses until mixed in. Don't blend too much here since small apple bits will make your pancakes more interesting. Around 5 to 8 quick pulses should do the job.
- Finalize The Batter:
- Throw in the oats, vanilla and cinnamon. Let everything sit for 2 minutes so the oats can soak up some liquid. Then blend until it's all smooth but stop once everything looks the same—usually about 30 seconds. Your batter will be a bit thicker than regular pancake mix.
- Cook The Pancakes:
- Warm up a big nonstick pan over medium heat and add a bit of butter or coconut oil. When it's hot, pour small amounts of batter to make pancakes about the size of your palm. Turn the heat down a little right away since these can burn fast because of the natural sugars. Wait for bubbles to form on top.
- Flip And Finish:
- When you see bubbles all over and the edges look set—about 2 to 3 minutes—carefully flip each pancake with a big spatula. Cook until the bottom turns golden brown, which takes about 2 minutes. Put them on a warm plate as you finish cooking the rest.
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Cinnamon really makes these pancakes stand out. I've tried all sorts of spice mixes, but always go back to plain cinnamon because it works so well with apple without taking over. My little girl calls them "apple pie pancakes" and doesn't even ask for extra sweet stuff on top!
Make Ahead Options
You can freeze these pancakes for quick breakfasts during the week. After they cool down, put them on a baking sheet in one layer and freeze for about an hour. Once they're solid, move them to a freezer bag with parchment paper between each layer. They'll stay good for up to 3 months. Just pop them in your toaster or microwave to warm them up when you're ready to eat.
Perfect Pairings
These pancakes taste great with regular toppings like maple syrup, but they really shine with other add-ons. Try adding some Greek yogurt and a handful of granola for extra protein and crunch. Almond or peanut butter tastes amazing with the apple flavor. For special days, warm up some extra chopped apples with cinnamon and a little maple syrup to make a quick apple topping to pour over your stack.
Seasonal Variations
The recipe asks for regular apples, but feel free to switch things up based on what's in season. In the fall, Honeycrisp or Gala apples give you great sweetness and texture. During summer, you can swap the apple for peaches or berries for a different taste. In winter, pears work really well, especially if you add a tiny bit of nutmeg to your spices. The basic recipe works all year round with different fruits.
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Dig into these yummy pancakes for a great start to your day or as a healthy treat the whole family will love!
Frequently Asked Questions
- → Can I prepare these pancakes in advance?
Definitely! You can mix the batter the evening before and keep it in the fridge. You can also fully cook the pancakes, cool them down, and store in your refrigerator for 2-3 days. When ready to eat, warm them in your toaster, microwave, or in a pan.
- → Which apple types are ideal for these pancakes?
Sweet varieties like Honeycrisp, Gala, or Fuji are fantastic because they're juicy and maintain their shape. If you want less sweetness, try Granny Smith for their tartness. Stay away from soft apples like Red Delicious as they'll make your pancakes mushy.
- → What can I use instead of yogurt?
You've got options! The yogurt brings moisture and a bit of tang. Try non-dairy yogurt, sour cream, buttermilk, or even applesauce as alternatives. Each will give your pancakes a slightly different taste and texture.
- → Can I freeze these pancakes?
They freeze really well. Let them cool completely, then freeze them first on a baking sheet in a single layer. After they're frozen, stack them in a freezer bag with parchment paper between each one. They'll stay good for up to 3 months. Just pop them in your toaster or microwave when you want them.
- → What goes well on top of these pancakes?
Maple syrup works great, but don't stop there. Try fresh berries, banana slices, a handful of nuts, a scoop of yogurt, almond butter, or some crunchy granola. If you're feeling indulgent, add a bit of whipped cream or a drizzle of caramel sauce.
- → Can I swap quick oats for regular oats?
You can, but you'll need to adjust a bit. Regular rolled oats are bigger than quick oats, so either give them a quick blitz in your food processor or let your batter sit longer (about 10 minutes) so the oats can soften before you start cooking.