These Healthy Apple Spice Oatmeal Pancakes are delightfully fluffy, gluten-free, vegan-friendly, MADE IN A BLENDER, and loaded with that apple spice flavor that you know and love! They are perfect for the holiday season, or anytime where you’re craving a comforting breakfast that gives you that warm and cozy feeling inside. Plus, they come together in only 5 simple steps. Does it get any better than that?!
Who knew that making pancakes in a blender could be so fun?! These apple spice oatmeal pancakes are whipped up right in a blender, and are fluffy, healthy, and super easy to make. And, since they’re naturally gluten-free, dairy-free, and contain no flour or added sugars, they are perfect for kids. This is one of my most favorite breakfasts to whip up in a pinch!!
This is a recipe that I’ve developed during quarantine. If there’s anything good that’s come from quarantine, it’s 1. more time to focus on creating new recipes (yay!) and 2. I am able to spend more time in the kitchen making breakfast for the family. Since my husband isn’t rushing out the door to head to the office, we’ve put the frozen waffles and pancakes on hold for the foreseeable future, in exchange for freshly-made ones and quality time in the kitchen. And this recipe comes together so quick, I may never go back to frozen ever again.
One thing I hear from parents all the time is how they wish they could feed their kids healthier, but sometimes they just don’t have the time. And if that’s you, I totally GET IT. Truly! Even with my commitment to healthy eating and living, there are still days where I’m scrambling to get the boys fed, dressed, and out the door. And sometimes, even making something as simple as scrambled eggs can be hard.
My hope is that, through these recipes, I can help alleviate the struggle just a little bit, and create healthy, simple, and easy meals that you can hopefully feed your families, or yourself!
So with that said, let’s get into the recipe, shall we?!
What You Need to Make These Healthy Apple Spice Oatmeal Pancakes
- Rolled Oats: If you’re gluten-free, make sure to use gluten-free rolled oats here!
- Bananas: I love bananas; not only are they an excellent source of natural sweetness that’s also full of vitamins and minerals, but they give these pancakes an irresistibly light and fluffy texture!
- Apples: The combination of the apples + the spices give these pancakes their, well, apple spice flavor! It’s so delicious and truly cannot be beat.
- Non-Dairy Milk: I use almond milk, but any non-dairy milk will work here!
- Spices: We’re using cinnamon and nutmeg in this recipe to get that sweet and spicy flavor.
- Vanilla Extract: A little vanilla extract is necessary in any pancake recipe!
- Baking Powder: A little baking powder also helps to get these pancakes nice and fluffy. Don’t skip!
- Coconut Oil: The coconut oil is for coating your pan, so your pancakes don’t stick!
No Eggs? No Problems!
You might be wondering, “But Nicole, where are the eggs?” And my response would be: there are none!
YEP, you read that right; NO EGGS. And look how fluffy these pancakes are!
It’s proof that you don’t always need eggs to achieve that fluffy texture. One banana does the trick, AND is sweet enough to sweeten this entire recipe without added sugar. No eggs and no sugar, just banana-y goodness. 🙂
How to Make These Healthy Apple Spice Oatmeal Pancakes
How to Make These Healthy Apple Spice Oatmeal PancakesYou guys, it truly couldn’t be any easier than this. This batter comes together in the blender in about 30 seconds or less, although I like to let the batter sit for a minute or so to thickens up. But the choice is yours! 😉
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Add coconut oil to a non stick pan (not that you asked, but my favorite non-stick pan is the Always Pan from Our Place).
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Heat the pan over medium heat, making sure that the pan isn’t TOO hot, or the pancakes can burn. Add the batter to the pan, about 1/2 cup at a time. Because I like making big pancakes, I usually make one at a time. If you are in a rush or like smaller pancakes, use less batter and you can probably fit 2-3 in the pan.
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Cook for about 2 minutes or until you see little bubbles appear. Then flip to the other side and cook for another minute.
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Repeat until all the batter is gone!
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Add any toppings of choice. I always go with extra sautéed apples and maple syrup!
- Eat and enjoy!
Other Pancake Recipes That You’ll Love
If you love this recipe, then you NEED to check out my other pancake recipes! I guarantee you’ll love them just as much.
- The Best Spinach Banana Blender Pancakes
- Easy Vegan Buttermilk Pancakes
- Healthy Chickpea Flour Carrot Pancakes
- Fluffy Banana Chocolate Chip Pancakes
If you make this recipe, be sure to leave a comment for me below and tag me on Instagram so I can repost! xx
Ingredients
- 2 cups of gluten free rolled oats
- 1 banana, the riper the better
- 1 small apple, roughly chopped
- 1 ¾ cup almond milk, or any non-dairy milk of choice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 teaspoons coconut oil, to coat the pan
Instructions
- Add all of the ingredients to a blender, except for the apples and coconut oil, and blend on high until completely smooth, about 30 seconds to 1 minute.
- Next, add the apples, and blend for about 15-30 seconds more, making sure to leave some apple chunks.
- Let the batter sit in your blender while you heat your pan up!
- Add 1 teaspoon of the coconut oil to the pan.
- Once the pan is hot, add 1/4 cup of the batter to the pan for each pancake and cook for 2 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Use a spatula to flip the pancakes to the other side.
- If your pan gets too hot, the pancakes will burn, so just reduce the heat.
- Add remaining teaspoon of oil to the pan, and repeat process until all of the batter is used.
- Add your favorite toppings and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Can I use steel cut oats?
Hi Ju! For this recipe, I’d say no, since steel cut oats tend to be much harder in consistency and won’t yield that flour-like consistency when blended in the blender.
These were delicious and perfect for a cool fall morning! Added maple butter and cinnamon apples and oh my! It did awhile for the middle to get done. Is there a trick to that or do will they be moister than a regular pancake?
Hi Rhonda! I am so glad that you enjoyed them! Yes, they are definitely moister than a regular pancake, but they shouldn’t be raw in the center! So perhaps next time raise the heat of your pan just a touch and be sure not to crowd the pancakes so they cook evenly!
Hi! My pancakes did not fluff up at all they were just flat and gooey. Any ideas or recommendations? I followed the recipe exactly so not sure why it didn’t work for me. Thanks!
Hi! That is really strange, I’m sorry you had that experience! It’s a tried and true recipe, so I am honestly not sure. One thing I can say is that your pan needs to be at medium heat. Too low, they won’t puff up. Too hot, they will get too crispy on the edges and hard to set in the middle.
I had the same problem others seemed to have. They are not cooking through in the center. My heat is way up and the outsides are getting quite toasted.
Hi Brandi! I’m sorry you had that experience. Pancakes are tricky, and as stated in the blog post, the pan can’t be TOO hot. It needs to be on medium heat or else they won’t cook evenly, becoming too crispy on the edges and hard to form in the center. I always like to remove the pan from the heat in between batches, so that the pan never gets too hot.