These Apple Cinnamon Oatmeal Pancakes are a healthy breakfast disguised as a treat. Made with wholesome ingredients like oats and fresh apples, they are basically your bowl of oatmeal in a tastier form. Top them with almond butter for a hearty stand alone breakfast or serve them with maple syrup and butter alongside some eggs and bacon for brunch. They come together entirely in the blender and are ready in less than 30 minutes!
The Ingredients
- Cashew Milk- Any type of milk (dairy or non-dairy) can be substituted.
- Egg
- Maple Syrup- Honey or even brown sugar could be used instead.
- Butter- Melted coconut oil will work instead to make the recipe dairy free.
- Vanilla
- Apples- Use 1 large or 2 small apples of any variety that you like the flavor of.
- Oats- Large flake or quick oats will work
- Baking Powder
- Cinnamon
The Method
- Blend all of the ingredients together until smooth.
- Cook on griddle and serve immediately!
Leftover Storage
Cool leftover pancakes on a cooling rack and then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or toaster.
Apple Cinnamon Oatmeal Pancakes Serving Ideas
These pancakes are full enough of apple and cinnamon flavor to eat all on their own! Or try them topped with:
- Butter and maple syrup
- Toasted, chopped almonds or walnuts
- Sautéed apples- slice 2-3 fresh apples thinly and sauté over medium heat in 1-2 tablespoon of butter with ½ teaspoon of cinnamon for 5-10 minutes until softened (almost like apple pie filling!)
- Almond or peanut butter
- Maple Walnut Granola or Honey Cinnamon Granola
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free - If you use coconut oil in place of butter.
- Gluten Free
- Nut Free - If you use a nut free milk.
- Vegetarian
And if you liked these Apple Pancakes…
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Ingredients
- ¾ cup cashew milk or milk of choice
- 1 large egg
- 1 tablespoon maple syrup
- 1 tablespoon butter melted
- 1 and ½ teaspoon vanilla
- 2 small apples, cored or 1 large (about 200 g/7 oz total)
- 1 cup large flake rolled oats
- 1 and ½ teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
- Preheat a griddle or frying pan to medium high heat.
- Add all of the ingredients to a high powered blender and blend until smooth.
- Lightly brush butter or oil on griddle and spoon out ¼ cup of batter per pancake, leaving about 3 inches in between to give them room to spread out.
- Allow to cook 2-3 minutes undisturbed until the edges start to look set and lightly golden and bubbles start to form on the top. Flip and allow to cook 2-3 more minutes.
- Repeat with remaining batter until all pancakes are cooked and serve immediately!
Notes
Nutrition
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