The best part about quarantine is that no one is really in that big of a rush anymore. Because my husband isn’t rushing out the door to head to the office, I am able to spend a few more minutes in the kitchen making breakfast for the family. We put the frozen waffles on pancakes on hold for the foreseeable future, in lieu of the freshly made ones. And this recipe comes together so quick, you may never go back to frozen ever again.

Ingredients in Healthy Apple Spice Oatmeal Pancakes

These pancakes are made with gluten free rolled oats, banana, apple, almond milk (or non-dairy milk of choice), cinnamon, nutmeg, vanilla extract, baking powder, and coconut oil. Look ma, fluffy pancakes with no eggs required! And no added sweetener! One banana sweetens the entire recipe, so it will definitely leave you feeling good!

How to make Healthy Apple Spice Oatmeal Pancakes

1. You guys, it couldn’t be any easier. This batter comes together in the blender in about 30 seconds. I like to let the batter sit for a minute or so to thicken.

2. 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). 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.

3. Cook for about 2 minutes or until you see little bubbles appear. Then flip to the other side and cook for another minute.

4. Repeat until all the batter is gone!

5. Add any toppings of choice. I always go with extra sautéed apples and maple syrup!

If you make this recipe, be sure to leave a comment for me below and tag me on Instagram so I can repost!

Dairy Free/gluten-free/Grain Free/Nut Free/Refined Sugar Free/Vegan

HEALTHY APPLE SPICE OATMEAL PANCAKES

Author: Nicole Modic of @KALEJUNKIE

SERVES 3

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Ingredients

• 2 cups of gluten free rolled oats
• 1 banana the riper the better
• 1 small apple roughly chopped
• 1 3/4 cup almond milk or any non-dairy milk of choice
• 1 teaspoon cinnamon
• 1/4 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!

Notes

This recipe serves 3, so if you only have one mouth to feed (like your own!!), that’s ok! Make them all and keep them in a container in the fridge to enjoy all week. Just reheat them in the microwave or oven at 200 degrees F for a few minutes, and then enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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