About this recipe
Looking to elevate your Sunday morning breakfast? Look no further than this amazing recipe for oats and apple pancakes. These pancakes are easy to make, and every bite is packed with delicious flavor. They’re perfect for weekend mornings when you have a little extra time to spare compared to regular pancakes. So why not give them a try and start your day off right?
This recipe is ideal for those lazy mornings when you can sit down, relax, read the paper, and enjoy a cup of coffee without rushing out the door. My family loves these pancakes on such slow and peaceful days. They are truly a treat!
Ingredients for these OATMEAL AND APPLE Pancakes
These oatmeal and apple pancakes are slow food and require patience to make. Here is the list of ingredients:
- Grated apples. When it comes to choosing an apple for grating, you have the liberty to choose any color, be it green or red, and any type that you prefer. However, it is advisable to choose a firm apple over a ripe and soft one. If the apple is too ripe, it will release a lot of juice and become difficult to grate.
- Whole wheat flour. To achieve the best results in your recipe, it’s important to consider the type of flour you use. With that said, feel free to experiment with different types of flour to discover what works best for you. For a healthier alternative, you may want to try whole wheat flour which has a fine ground texture. Alternatively, if you’re looking for a more versatile option, all-purpose flour is an excellent choice that can be used in a variety of recipes.
- Oats. When making bread or pancakes, it is best to use regular oatmeal instead of instant oatmeal. If you find the texture of oatmeal unappealing in your baked goods, blend it into flour first or use oat flour.
- Almond milk or other plant-based milk.
These pancakes are delicious, super healthy and made with real ingredients. For me, when creating new recipes, it is very important that every recipe is healthy and kid, husband… and family-approved.
Are THESE APPLE Pancakes fluffy?
These pancakes are made with grated apples and a divine mixture of flour and other ingredients, resulting in a super-rich and thick batter. They make for a complete and nutritious breakfast – a boost to regular pancakes. However, it’s important to note that these vegan pancakes are rich and dense, not fluffy.
THESE PANCAKES TAKE A BIT OF TIME TO COOK When you find yourself running short on time and need a quick breakfast option, consider making oatmeal pancakes in a blender instead of these. The blender oatmeal pancakes are much quicker to prepare and will still provide a delicious and satisfying meal option.
Tips, tricks & other recipes:
- IMPORTANT: To prevent the mixture from taking too long to cook, add a small amount to the pan and spread it evenly.
- On lazy Sundays, I love to prepare oat and apple pancakes that require patience to prepare and take longer to cook than regular pancakes. Although they take a bit more effort, the result is worth it. Do you also enjoy easy and relaxed mornings on Sundays?
- You can use any apples here. I love using Gala, Autumn Glory, or Granny Smith apples.
- You could add more spices, like cardamom, allspice, or cinnamon.
- Grate the apples with the food processor or with a regular vegetable grater. I prefer using a box vegetable grater.
- Here are other ideas and recipes for a lazy Sunday breakfast: Burritos, healthy enchiladas, savory pancakes, or an acai smoothie bowl.
Apple Oats Pancakes
Equipment
- Boxed grater
Ingredients
- 1½ cup all-purpose flour or whole wheat flour
- ½ cup rolled oats Use your blender to grind the oats until they look like oat flour.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3/4 cup grated apple
- 1½ cups plant-based milk
- 4 tablespoons oil neutral taste
- 4 tablespoons maple syrup
- 1½ tablespoon apple cider vinegar
Instructions
- In a large bowl, combine the oats with all of the dry ingredients and mix well.1½ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon
- In a separate bowl or large measuring cup, mix the wet ingredients together. Then, add them to the dry ingredients.1½ cups plant-based milk, 4 tablespoons oil neutral taste, 4 tablespoons maple syrup, 1½ tablespoon apple cider vinegar
- Grate the apple using a kitchen grater or a food processor. Add it carefully to the batter, mixing gently to avoid overmixing.3/4 cup grated apple
- Heat a non-stick pan over low-medium heat. Add a ladle of pancake batter to the pan and wait until the top appears dry and full of bubbles before flipping.
- Keep repeating the process until you finish using all the batter.
- Serve with maple syrup and butter.
Notes
How to serve the pancakes
– Add a dollop of whipped cream or Greek yogurt on top for extra creaminess– Drizzle some maple syrup or honey on top for sweetness
– Top with fresh apple slices or cinnamon sugar for extra flavor
– Serve with a side of breakfast sausages or bacon for a savory twist
– Add some chopped walnuts or pecans to the pancake batter for a crunchy texture
– Mix in some raisins or dried cranberries for a chewy texture and natural sweetness
– Top with a sprinkle of cinnamon or nutmeg for a cozy fall flavor. Here are some ideas on how to store the pancakes: 1. In the refrigerator: Once the pancakes have cooled down, you can store them in an airtight container in the refrigerator for up to 3-4 days. Make sure to separate the pancakes with parchment paper or wax paper to prevent them from sticking together. 2. In the freezer: If you want to store the pancakes for a longer period of time, you can freeze them. Allow the pancakes to cool down completely, then wrap them tightly in plastic wrap or aluminum foil, place them in a freezer-safe bag or container, and store them in the freezer for up to 1-2 months. 3. Pre-made pancake mix: You can also store pancake mix in an airtight container in a cool, dry place for up to 6 months. When you’re ready to make pancakes, just add the required amount of liquid, the grated apple and cook as usual.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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