These Oatmeal Apple Pancakes are soft, fluffy, and filled with the natural sweetness of fresh apples. They are made with oats, which add a delightful texture and boost the fiber content, making this recipe a great choice for a nutritious breakfast.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 2 cups (200 grams) oatmeal (use rolled oats)
- 1 egg
- 1/2 teaspoon vanillin (or vanilla extract)
- A pinch of salt
- 3 tablespoons sweetener (such as erythritol, honey, or maple syrup)
- 3 tablespoons (45 ml) oil (vegetable or coconut oil)
- 200 ml (3/4 cup + 1 tablespoon) milk (dairy or plant-based)
- 8 grams (1 1/2 teaspoons) baking powder
- 1 apple (peeled, cored, and grated)
- Oil for frying (as needed)
Directions
- Prepare the Oatmeal Batter:
- In a large mixing bowl, combine the oatmeal, vanillin, salt, and baking powder. Stir well to mix the dry ingredients.
- Add the Wet Ingredients:
- In a separate bowl, whisk together the egg, sweetener, oil, and milk until smooth. Pour the wet ingredients into the dry mixture and stir until just combined.
- Add the Apple:
- Fold in the grated apple, mixing gently to distribute it evenly throughout the batter.
- Heat the Pan:
- Heat a non-stick frying pan over medium heat and add a small amount of oil for frying.
- Cook the Pancakes:
- Scoop 1/4 cup of the batter onto the hot pan for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 2 minutes or until golden brown and cooked through.
- Serve:
- Remove the pancakes from the pan and keep warm. Repeat with the remaining batter, adding more oil as needed.
Serving Suggestions
- Serve warm with fresh fruit, a drizzle of honey or maple syrup, and a dollop of yogurt.
- Sprinkle with cinnamon or add a handful of nuts for extra crunch.
Cooking Tips
- For a smoother texture, pulse the oatmeal in a blender before mixing, if desired.
- Add a touch of cinnamon or nutmeg for extra warmth and flavor.
Nutritional Benefits
- Oatmeal: High in dietary fiber, supports heart health, and keeps you full longer.
- Apple: Adds natural sweetness, vitamin C, and antioxidants.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or pan before serving.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Healthy Ingredients: Packed with whole grains and fruit, perfect for a nutritious breakfast.
- Versatile: Easily adaptable with different fruits or add-ins like nuts and spices.
- Family-Friendly: A great way to get kids to eat oatmeal in a fun and tasty form.
Frequently Asked Questions
- Can I use instant oats instead of rolled oats?
Yes, instant oats will work, but the texture may be slightly softer. - Can I make these pancakes gluten-free?
Use certified gluten-free oats to make the recipe gluten-free. - What can I use instead of the egg?
Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option. - Can I add other fruits?
Yes, try adding chopped bananas, blueberries, or raisins for extra flavor. - How can I make the pancakes fluffier?
Let the batter rest for 5 minutes before cooking to allow the oats to absorb some liquid. - Can I make these ahead of time?
Yes, you can make the batter ahead and store it in the fridge overnight or freeze the cooked pancakes. - Can I use almond or soy milk?
Any plant-based milk will work well in this recipe. - Can I skip the sweetener?
The sweetener adds a touch of sweetness, but you can omit it if you prefer or replace it with a natural sweetener like honey or maple syrup. - What oil is best for frying?
Use a neutral oil like vegetable, canola, or coconut oil for frying the pancakes. - How can I make these pancakes crispy?
For crispier edges, cook the pancakes in a little more oil and ensure the pan is hot before adding the batter.