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- 2 cups rolled oats - 1 large ripe banana - 1 large apple, peeled and grated - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 1/4 cup milk (dairy or non-dairy) - Pinch of salt - Coconut oil or butter for cooking - Maple syrup for serving (optional) You can swap the rolled oats for quick oats. Both work well. If you don’t have a ripe banana, use applesauce instead. It gives a nice sweetness. For milk, try almond or oat milk for a dairy-free option. If you want a lighter flavor, leave out the cinnamon. You can also change the eggs. Use flax eggs as a vegan choice. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. These pancakes make a healthy breakfast. Each pancake has about 140 calories. They are rich in fiber, thanks to the oats and apple. You get protein from the eggs too. The banana adds natural sweetness and potassium. This meal is low in sugar, especially if you skip the syrup. Enjoy these pancakes without guilt! {{ingredient_image_1}} To make oat flour, start with rolled oats. Place 2 cups of rolled oats in a blender. Blend them until they look like flour. This should take about one minute. You want a fine texture, not chunks. Once done, pour the oat flour into a mixing bowl. Next, blend the other ingredients. In the same blender, add one ripe banana, one grated apple, and two eggs. Then, mix in one teaspoon of baking powder, one teaspoon of ground cinnamon, and half a teaspoon of vanilla extract. Pour in a quarter cup of milk and add a pinch of salt. Blend everything until smooth. This should take about 30 seconds. Once you have a smooth mix, pour it into the bowl with the oat flour. Stir the mixture well. It's important to combine them fully. Let the batter sit for about five minutes. This helps it thicken and makes better pancakes. Now, it’s time to cook! Heat a non-stick skillet on medium heat. Add a small amount of coconut oil or butter to the pan to coat it. Use a ladle to pour about a quarter cup of batter for each pancake. Cook for 2-3 minutes. Watch for bubbles on the surface. The edges should start to look set when it’s ready to flip. Carefully flip the pancakes and cook them for another 2-3 minutes. They should turn golden brown. Repeat this step until all the batter is used. If needed, add more oil or butter to the skillet. Serve warm, and if you like, drizzle with maple syrup for a sweet touch. Enjoy these tasty and healthy pancakes! To get the best texture, blend your oats into a fine flour. This step makes your pancakes light and fluffy. Let the batter rest for about five minutes. This waiting time helps the pancakes rise better. When cooking, keep the heat medium. Too high makes the pancakes burn outside and stay raw inside. Flip them only when bubbles form on the surface. This shows they are ready. These pancakes taste great on their own, but you can add more flavor. Drizzle warm maple syrup on top for sweetness. A sprinkle of chopped nuts adds crunch. You can also top with fresh fruit, like sliced bananas or berries. For a twist, try a dollop of yogurt. This adds creaminess and pairs well with the apple. One mistake is not blending the oats enough. If they are not fine, the pancakes can be gritty. Another error is flipping too soon. Wait for bubbles to form; this means they are set. Don't overload the skillet with batter; it can make pancakes stick. Lastly, don't skip the resting time. This step is key for the best texture. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots for the best taste. Let the Batter Rest: Allowing the batter to sit for about 5 minutes not only thickens it but also helps the pancakes become fluffier when cooked. Control the Heat: Cooking on medium heat is key. Too high, and the pancakes will brown too quickly on the outside while remaining raw inside. Experiment with Add-ins: Feel free to mix in extras like chopped nuts, dried fruit, or chocolate chips to customize your pancakes to your taste! {{image_2}} You can make these pancakes even more tasty! Try adding fruits like berries or peaches. Chop them small and mix them in the batter. You can also add nuts for crunch. Walnuts or pecans work great. Just remember to chop them up so they blend well. This adds flavor and extra nutrition to your meal. If you want a vegan version, it's easy! Replace the eggs with ground flaxseed or applesauce. For the milk, use almond or oat milk. Both options give the pancakes a nice taste. You won't lose any flavor, and they will still be fluffy and delicious. Want to spice things up? Add a pinch of nutmeg or ginger for warmth. You can also mix in some cocoa powder for a chocolate twist. This makes the pancakes fun and different. Don’t forget to adjust the sugar if you add sweeter items! Each change makes the pancakes a new treat for you to enjoy. To keep your pancakes fresh, place them in an airtight container. You can store them in the fridge for up to three days. Make sure they are completely cool before sealing. This helps prevent moisture, which can make them soggy. Reheat pancakes in a skillet over low heat. Add a small amount of oil or butter to the pan. Heat each side for about one minute, until warm. You can also use the microwave. Place a pancake on a microwave-safe plate and heat for 20-30 seconds. To freeze pancakes, let them cool fully. Stack them with a piece of parchment paper between each pancake. Place the stack in a freezer bag or container. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge or use the microwave to warm them up. Yes, you can use quick oats. They will blend easily. However, they may make the pancakes softer. Rolled oats give a nice texture. If you want a heartier pancake, stick with rolled oats. To make your pancakes fluffier, add an extra egg. You can also increase the baking powder to 1.5 teaspoons. Let the batter rest for longer, about 10 minutes. This helps it rise better while cooking. Yes, these pancakes are gluten-free. Just ensure that your oats are certified gluten-free. Many brands offer this option. Enjoy these tasty pancakes without worry! This blog post covered everything you need to make great pancakes. We looked at ingredients and substitutions, helpful cooking steps, and tips for texture. I also shared ways to personalize your pancakes and detailed storage advice. In the end, making pancakes should be fun and easy. Now you can create your perfect stack. Enjoy the process and get creative with flavors!

Flourless Oatmeal Apple Pancakes

Delicious and healthy pancakes made with oats, banana, and apple, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups rolled oats
  • 1 large ripe banana
  • 1 large apple, peeled and grated
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon vanilla extract
  • 0.25 cup milk (dairy or non-dairy)
  • 1 pinch salt
  • as needed coconut oil or butter for cooking
  • optional maple syrup for serving

Instructions
 

  • In a blender, combine the rolled oats and blend until a flour-like consistency is achieved. Transfer this oat flour to a mixing bowl.
  • In the blender, add the ripe banana, grated apple, eggs, baking powder, ground cinnamon, vanilla extract, milk, and a pinch of salt. Blend until smooth and well combined.
  • Pour the blended mixture into the bowl with oat flour and stir until thoroughly combined. Allow the batter to sit for about 5 minutes to thicken.
  • Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter to coat the pan.
  • Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
  • Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
  • Repeat until all the batter is used, adding more oil or butter to the skillet as needed.
  • Serve warm, drizzled with maple syrup if desired.

Notes

Allow the batter to thicken for best results.
Keyword breakfast, gluten-free, healthy, pancakes