👩🍳 Instructions
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1
Blend the rolled oats in a blender or food processor until they form a fine flour. Set aside.
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2
In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and a pinch of salt until well combined.
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3
In a separate medium bowl, whisk together the milk, egg, maple syrup or honey, vanilla extract, and melted coconut oil or butter.
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4
Toss the finely diced apple with lemon juice and optional brown sugar in a small bowl. This prevents browning and enhances flavor.
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5
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the prepared diced apples.
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6
Let the batter rest for 5-10 minutes. This allows the oat flour to hydrate and results in fluffier pancakes.
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7
Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease with coconut oil, butter, or cooking spray.
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8
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip carefully and cook the other side.
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9
Serve the healthy apple oat pancakes warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of Greek yogurt.
💡 Notes
For a gluten-free version, use certified gluten-free rolled oats and a gluten-free all-purpose flour blend. Store leftover pancakes in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in a toaster, microwave, or oven.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
10g
Total Fat
12g
Saturated Fat
4g
Carbs
50g
Fiber
6g
Sugar
15g
Sodium
450mg
Cholesterol
65mg
