These Apple Oat Pancakes are the first recipe of mine that ever went super-mega-viral. It was 2020 so a lot of things were going viral, but I still think these apple pancakes are something particularly special. And I say special because the ingredients are so minimal! An apple, eggs, oats, baking powder, cinnamon and salt are really all you need. So why have a bowl of oatmeal, two scrambled eggs and fruit, when you could turn that breakfast into something like this? It’s a simple, healthy breakfast that is great for kids, but also great for treating yourself on a Monday…which is something I like to do often.
When I first wrote this recipe in 2020, times were dark. Pancakes made it better. I think a pancake every day is the way to live, and these healthy Apple Oat Pancakes are perfect for that.
What ingredients do you need to make healthy apple pancakes?
I know I already went over the basics above, but with a recipe this simple, it helps to understand why you need each ingredient, and exactly what they do. These aren’t a riff on those typical banana-egg pancakes (they are much, much better than that). Here is everything you need for these Apple Oat Pancakes, and what they do!
- 1 large apple – I’ve made this recipe with multiple other fruits (blueberry, peaches, you name it!), but I always come back to apples because they tend to make a much firmer, more golden pancake, where the others can tend to get a bit flimsy due to the nature of the water content in the fruit. The other recipes are still amazing, don’t get me wrong, but apple does the best job at replicating a proper pancake. I have scaled this recipe up recently, so the apple NEEDS to be big to hold up to the other ingredients. Just keep that in mind!
- 2/3 cup old-fashioned rolled oats, 60 grams – the oats are what hold this pancake together, and give that batter its carby-and-feels-like-proper-pancake-batter texture. Which yes, is a very important texture to have. If you are gluten-free, I’ve found GF oats work great in this recipe!
- 2 large eggs – I used to do one egg and one egg white, but that was a bit too fluffy and not cakey enough. The eggs make sure these pancakes have just the right amount of lift, while still having a decent amount of protein!
- 1 teaspoon baking powder – to keep them fluffy!
- 1/2 teaspoon ground cinnamon – this is optional for flavor, but it is extremely delicious.
- 1/8 teaspoon Diamond Crystal kosher salt – this is not optional for flavor. Salt balances sweet, and you absolutely need a pinch for this recipe!
The trick when blending up this batter
I have to warn you – do not blend hot things. I repeat: DO NOT BLEND HOT THINGS.
It will build up pressure in your blender and then you will have….an explosion. So after cooking the apple in this recipe, let it hang out for a bit. It doesn’t have to be long, but just 1-2 minutes of letting it cool down will save your blender from overheating, and that is something that will save you a ton of blender drama. Just….trust me.
How to cook the perfect pancake
I tend to always ruin my first pancake. But I’ve gotten better! My best tips for cooking consistent pancakes are below. I think they make the perfect golden pancakes every time, especially when it comes to this lovely healthy apple oat pancake recipe.
- Preheat your pan – too cold of a pan can cause a pancake to stick, and it makes your first pancake of the batch a sad affair. I like to preheat my pan over medium heat for at least 2-3 minutes before adding any fat to the pan.
- This is controversial, but I like to cook my pancakes in olive oil instead of butter. I’ve found butter can sometimes burn onto my pancakes, which I don’t love.
- After pancake #1 is done, reduce the heat by *just* a touch. Your pan will continue to heat as you use it, which can risk your later pancakes being a bit too dark compared to the first. Make sure to adjust the heat to temper that difference, and you’ll have perfect pancakes every time!
Serving suggestions for these healthy apple oat pancakes
Here’s the thing, I don’t think anything can beat butter and maple syrup on a pancake. I just don’t. But for this recipe, if you want to get a *little* creative, here are my other favorite ways to make pancakes into a healthy-ish breakfast:
- Top with yogurt and granola – the creamy-crunch is nice, and then there’s some extra protein!
- Add a sprinkle of cinnamon and powdered sugar – the pancakes are already moist on their own, so this adds sweetness, without overwhelming you!
- And of course, top with whipped cream – this is just good for the soul. A cinnamon whipped cream would be even better
Can I make these apple pancakes ahead of time?
Absolutely! These healthy pancakes are perfect for meal prep and storing throughout the week.
I like to prep them on a Sunday, and then freeze them in a ziploc bag or air-tight container. They will keep in the fridge for up to six months, and from there you can treat them like frozen waffles, and reheat them in the toaster whenever you have a craving!
Watch the recipe video here:
And that’s it for these new-and-improved Apple Oat Pancakes!
Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Apple Oat Pancakes
This recipe has been updated from its 2020 version, but it is still one of my all-time favorite breakfasts. It’s incredibly minimal, but still turns out supremely delicious. Instead of having your two eggs, oatmeal and a side of fruit, maybe take the chance and turn that into pancakes! This recipe is filling, healthy, wholesome, and has a subtle sweetness that doesn’t read as overtly “apple-y,” but instead like a classic pancake batter.
Equipment
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1 small blender
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1 sauté pan
Ingredients
- 1 large apple
- 2/3 cup old-fashioned rolled oats 60 grams
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon optional, but extremely delicious
- 1/8 teaspoon Diamond Crystal kosher salt
- Extra-virgin olive oil
- Maple syrup for serving
Instructions
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Dice the apple and add it to a small bowl. Either microwave the apple for 3 minutes, or cook it on the stove top over medium heat for 4-5 minutes or until softened. Set aside.
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In a small blender, add the oats, eggs, baking powder, cinnamon and salt. Add in the apple after giving it a few minutes to cool.
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Blend this mixture until smooth.
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Set a sauté pan over medium heat. Let this heat up for 3-4 minutes before adding a drizzle of olive oil to the pan. (I prefer this to butter, which tends to burn when the pan is this hot).
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Cook the pancakes in four rounds, flipping after two minutes.
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Top with maple syrup and enjoy!
Notes
My best tip is to set your pan to medium heat while you’re blending your ingredients, and just let it hang out for a little bit. This helps avoid that dreaded “first-pancake-flop” that we all get when you add your first pancake to the pan when it’s not quite hot enough.
FOR THE RECIPE FROM 2020:
Ingredients
1 medium apple
1/3 cup oats (35g)
1 egg
1 egg white
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon Diamond Crystal kosher salt
Follow the same instructions as above
