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Flourless Apple Oatmeal Pancakes 1

Flourless Apple Oatmeal Pancakes

These nutritious Flourless Apple Oatmeal Pancakes are made with wholesome ingredients including oats and fresh apples for a delicious breakfast that provides sustained energy without refined flour. Perfect for busy mornings or weekend brunches!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 285 kcal

Equipment

  • Blender or Food Processor
  • Non-stick Pan or Griddle
  • Mixing Bowls
  • Spatula

Ingredients
  

Pancake Ingredients

  • 2 cups rolled oats or quick oats for a smoother texture
  • 1 medium apple grated (Honeycrisp or Gala work well)
  • 2 large eggs or flax eggs for vegan version (2 tbsp ground flaxseed + 5 tbsp water)
  • 1 cup milk dairy, almond, oat, or coconut
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg optional
  • 1 tbsp maple syrup or honey optional for added sweetness
  • 1 tsp baking powder
  • 1 pinch salt
  • cooking oil or butter for the pan

Instructions
 

  • Place the rolled oats in a blender or food processor and pulse until you achieve a flour-like consistency. For a more rustic texture, leave some oats partially whole.
  • In a large bowl, whisk together the eggs, milk, vanilla extract, and maple syrup (if using).
  • Add the oat flour, cinnamon, nutmeg, baking powder, and salt to the wet ingredients. Mix just until combined – avoid overmixing.
  • Gently fold in the grated apple. If your apple is particularly juicy, you might want to gently squeeze out some excess moisture first.
  • Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
  • Heat a non-stick pan or griddle over medium heat. Add a small amount of cooking oil or butter.
  • Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).
  • Gently flip and cook for another 1-2 minutes until golden brown and cooked through.
  • Serve warm with your favorite toppings like maple syrup, yogurt, fresh fruit, or nut butter.

Notes

- For a smoother texture, use quick oats or blend the rolled oats longer.
- Allow the batter to rest for 5 minutes before cooking for better absorption.
- Keep pancakes around 4 inches in diameter for easier flipping.
- Leftover pancakes can be frozen for up to 3 months and reheated in a toaster.
- For a vegan version, use flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) and plant-based milk.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 12gFat: 9gSodium: 195mgFiber: 7gSugar: 8g
Keyword Flourless Pancakes, Apple Pancakes, Oatmeal Pancakes, Gluten-Free Pancakes, Healthy Breakfast
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