Blender Apple Oatmeal Pancakes – These healthy blender pancakes are done in a flash! You’ll love them for breakfast, brunch, dinner, or meal prep! (Gluten free, dairy free + vegan friendly)
Simple, easy, delicious. Three of my FAVORITE things!
We’ve been riding the breakfast-for-dinner train on our swim lesson nights for the last several weeks, since we get home later and need a good, filling dinner when we get home. Our go-to lately has been scrambled eggs, a good smoothie or some fresh fruit, and a batch of blender pancakes.
I LOVE when I can enjoy a recipe that doesn’t compromise a bit on texture or flavor and is still made from good-for-you ingredients. These Blender Apple Oatmeal Pancakes won’t disappoint. And the ingredients couldn’t be simpler! Here’s what I toss in mine…
SIMPLE INGREDIENTS FOR HEALTHY APPLE OATMEAL PANCAKES:
(GLUTEN FREE!) WHOLE GRAIN OATS (ROLLED OATS). You probably wouldn’t guess these light, fluffy pancakes are 100% whole grain! We grind up rolled oats into flour before adding the other ingredients, and the results are delicious! I use certified gluten free oats (see the FAQ below for more details about this, if you have questions).
UNSWEETENED APPLESAUCE. Our big apple flavor comes from applesauce. It’s easy to keep on hand, naturally sweet, and tastes amazing here. You can even make your own, if you want!
MILK + APPLE CIDER VINEGAR. I use dairy free milk in my pancakes (almond and cashew are my faves), but you can use whatever you drink (oat, soy, coconut, dairy milk, etc.). Then, I add apple cider vinegar, which reacts like buttermilk with the baking soda to make fluffy, light pancakes.
EGGS. They help with the texture and the puff. If you’re vegan or allergic to eggs, see the FAQ section below for my favorite egg substitutes for pancakes.
PURE MAPLE SYRUP. Next up is a little pure maple syrup to wake up the apple flavor without getting *too* sweet. That way, you can add more syrup at the end, sprinkle them with a little powdered sugar, or top them with sautéed cinnamon apples!
BAKING POWDER + BAKING SODA + SALT. Pancake staples to help fluff, puff, and season the pancakes.
A SIMPLE SPICE BLEND. I love the warm combination of cinnamon, nutmeg, and vanilla paired with apples. It’s homey and inviting and will keep you coming back for more. For a shortcut, you can sub apple pie spice or pumpkin pie spice along with the vanilla instead!
OPTIONAL: GRATED OR FINELY MINCED APPLES. I love these with some grated or finely minced (1/4″ cubes) apples tucked into the batter. Honeycrisp and Granny Smith are my two favorite varieties for apple oatmeal pancakes. Know that since the pancakes cook quickly, the apples will still have a slight “bite” to them. (Michael and I love this. Our kids…not yet.)
TIPS FOR THE BEST BLENDER APPLE OATMEAL PANCAKES.
MAKE SURE YOUR OAT FLOUR IS FINELY GROUND. I use a high-speed blender. Other blenders also work, you just may need to blend the oats a few times until they’re a fine powder. There should be no large pieces left. (Or, you can buy store-bought oat flour–see the FAQ for tips!)
LET THE BATTER REST! It might sound silly, but it’s a pretty crucial step. Once the batter’s blended, let it rest 5-10 minutes to allow the flour to absorb some of the liquid and thicken the batter. You’ll see a marked difference after a few minutes of waiting!
COOK AT THE RIGHT TEMPERATURE. Since every stovetop measures/distributes heat differently (“medium” on my stove might not = yours), I can’t give you an exact temperature, but I can give you some tips.
- I heat the pan with a tiny bit of oil/butter/nonstick spray over medium-low or medium heat.
- Don’t add the batter until you can flick a drop of water in the pan and it skitters and sizzles.
- Then, work quickly. I cook my pancakes on medium-low heat, which allows enough time for the exterior to brown and the centers to cook through. They cook pretty quickly–just 1-2 minutes per side!
***If you find your pancakes are browning too quickly on the outside before the insides have fully cooked, turn the heat down on your stove and/or remove the pan from the stovetop for a few minutes to cool down a bit before cooking the next batch.
A NOTE ON COLOR. If you’re used to pale golden pancakes, you might be surprised that these pancakes brown quite a bit (without being burned!). They get brown from the spices, oats and the natural sugar in the applesauce caramelizing when cooked. It’s totally normal!
FAQ FOR THESE BLENDER APPLE OATMEAL PANCAKES:
WHAT KIND OF BLENDER DO YOU HAVE? I have a refurbished Blendtec. 6 years and over 1300 blends later (there’s a counter), it’s still going strong. I love it! (I also hear great things about this one and this one.)
CAN I USE STORE-BOUGHT OAT FLOUR INSTEAD? Yes. You’ll want about 2-2 1/4 cups of store-bought oat flour, depending on how finely ground it is. (Bob’s Red Mill sells a good one that’s certified gluten free.) I recommend starting with 2 cups of store-bought oat flour. If your pancake batter seems a bit thin after 10 minutes of sitting (important!), then you can add a bit more a Tablespoon at time till you get to a consistency you’re happy with.
CAN I USE STEEL CUT OATS? Technically yes, but there’s really no extra benefit. Grinding steel cut oats is more work for your blender, since you’re just grinding them into flour. Both are whole grain, and when ground, they have very similar nutrition content.
ARE OATS GLUTEN FREE? Oats themselves don’t contain wheat gluten, but are often farmed or processed in ways that cause cross-contamination. If you are gluten intolerant or have Celiac disease, be sure to buy certified gluten free oats, which have been carefully tested and handled to avoid any cross-contamination. (My favorite brands are Bob’s Red Mill, Trader Joe’s, and Thrive Market.)
CAN I MAKE THESE VEGAN (WITHOUT EGGS)? Yes! My favorite way is to substitute an additional 1/4 cup applesauce for the 2 eggs. (You can also use flax eggs or a powdered egg substitute, like Ener-G egg replacer or Bob’s Red Mill egg replacer.) I already use dairy free milk in the recipe, so there’s nothing else to swap out!
I WANT THICKER/THINNER PANCAKES! Great! For thicker pancakes, start with less milk, or add a bit more oat flour. For thinner pancakes, you can add a few tablespoons of extra milk or applesauce.
LET’S TALK KEEPING PANCAKES WARM + WHAT TO DO WITH LEFTOVERS.
HOW TO KEEP PANCAKES WARM. Since it’s a lot more fun to eat pancakes hot, I like to keep each batch warm so the family can eat at once (and I don’t have to stand at the stove by myself). I put my cooling rack on top of a baking sheet and keep the pancakes in the oven. (You can turn the oven on super low heat–200-250 degrees for a few minutes, if needed.) The cooling rack will keep the pancakes from steaming/softening too much.
HOW TO STORE LEFTOVER PANCAKES. We usually freeze leftover pancakes. I put them in the freezer on a sheet pan lined with a cooling rack or silicone baking mat for 10-20 minutes till they’re no longer tacky to the touch, then transfer them to a freezer-safe bag. (You can pull 1-2 out at a time this way, since they won’t stick together!) Leftovers are perfect for breakfast, but they make a yummy addition to school lunches!
HOW TO REHEAT PANCAKES. You can basically work backwards and use the same tricks as warming the pancakes!
I put the pancakes on a cooling rack set on top of a baking sheet (the air circulation helps heat the pancakes evenly). Then I reheat them in a low-ish-temp oven (usually 300 to 350 degrees F) for 10-12 minutes if they’re frozen and 5-10 minutes if they’ve just been in the fridge. Then, smother them with your favorite toppings and go to town!
For speed, you can also pop a few in the toaster or even microwave them.
LOVE BREAKFAST? I BET YOU’D LOVE:
- Paleo Mini Quiche (SO good!)
- Baked Pumpkin Oatmeal
- Blender Pumpkin Oatmeal Pancakes
- Blender Banana Oatmeal Pancakes
- Apple Cinnamon Baked Oatmeal
- Taste Test: The BEST Gluten Free Pancake Mixes
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