Apple Oatmeal Pancakes Nutritious and Simple Recipe

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- 1 cup rolled oats - 1 cup milk (dairy or plant-based) - 1 ripe banana, thoroughly mashed - 1 cup whole wheat flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon pure vanilla extract - 1 apple, peeled and finely grated - A pinch of salt - Coconut oil or butter for cooking - 2 tablespoons maple syrup (optional for added sweetness) Each serving of these pancakes offers a great mix of nutrients. They provide fiber from oats and whole wheat flour. The apple adds vitamins, while the banana offers potassium. You can expect around 150 calories per pancake, depending on your cooking fat and any toppings you choose. Enjoy a tasty breakfast that fuels your day! {{ingredient_image_2}} Start by combining 1 cup of rolled oats and 1 cup of milk in a bowl. Let this mix sit for about 10 minutes. This softens the oats and helps them absorb the milk. After the oats have softened, add in 1 ripe mashed banana, 1 grated apple, 1 teaspoon of vanilla extract, and 2 tablespoons of maple syrup if you want it sweeter. Stir until everything is mixed well. In another bowl, whisk together 1 cup of whole wheat flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt. Make sure these ingredients are well blended. Slowly add the dry ingredients into the bowl with the wet mixture. Stir gently until just combined. It’s okay if the batter has a few lumps; don’t overmix. Put a non-stick skillet over medium heat. Add a small amount of coconut oil or butter. Let it melt and coat the skillet’s surface. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on top, about 3-4 minutes. The edges should look set. Use a spatula to flip each pancake carefully. Cook for about 2-3 more minutes until they turn golden brown. Continue making pancakes with the remaining batter. Add more coconut oil or butter as needed between batches to keep them from sticking. Serve your pancakes warm. Top them with more grated apple, maple syrup, or a sprinkle of cinnamon for extra flavor. Enjoy every bite! To get fluffy and thick pancakes, let the oats soak in milk for 10 minutes. This helps soften them. When mixing, combine wet and dry ingredients gently. Do not overmix; some lumps are okay. This keeps your pancakes light and airy. Set your skillet to medium heat. If it’s too hot, pancakes can burn easily. Use a small amount of coconut oil or butter to coat the pan. You know the skillet is ready when a drop of water sizzles on contact. Get creative with toppings! Try extra grated apple for a fresh crunch. A drizzle of maple syrup adds sweetness. You can also sprinkle cinnamon on top for extra flavor. Fresh berries and yogurt make great additions too. Enjoy these pancakes warm for the best taste! Pro Tips Use Fresh Ingredients: Ensure your apples are fresh and crisp for the best flavor and texture in your pancakes. Adjust Sweetness: Depending on your taste and the ripeness of the banana, you may want to adjust the amount of maple syrup added. Keep the Heat Moderate: Cooking pancakes on medium heat ensures they cook evenly without burning on the outside. Experiment with Toppings: Try adding nuts, yogurt, or berries on top for added flavor and nutritional value! {{image_4}} You can make your apple oatmeal pancakes even better. Try adding nuts or raisins. Chopped walnuts or pecans add crunch. They also boost protein and healthy fats. Raisins bring natural sweetness and chewiness to each bite. Mix in about ½ cup of your choice when adding the apple. This change can make your pancakes more fun. If you need gluten-free pancakes, swap the whole wheat flour. Use a gluten-free flour blend instead. Many brands have good options that work well. Make sure your oats are certified gluten-free. This way, you can enjoy these pancakes without worry. They still taste great and are safe for those with gluten sensitivities. To make this recipe vegan, replace the milk and egg. Use plant-based milk like almond, soy, or oat milk. Instead of a banana, you can use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This way, you can still enjoy fluffy pancakes without animal products. To keep your leftover pancakes fresh, stack them in a container. Place parchment paper between each pancake. This keeps them from sticking together. Seal the container tightly. You can store them in the fridge for up to three days. Reheat your pancakes quickly in a microwave or on a skillet. For the microwave, place them on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. On a skillet, warm them over low heat for about 1-2 minutes on each side. This will help them stay soft and tasty. Freezing pancakes is simple! Once they cool, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Squeeze out the air before sealing. They can last in the freezer for up to two months. When you're ready to eat, just reheat them. Enjoy your pancakes anytime! Yes, you can use quick oats. They will work fine in this recipe. The texture may change a bit, but the pancakes will still be tasty. Quick oats absorb liquid faster than rolled oats. This might make your batter a little thicker. To make these pancakes healthier, try these tips: - Use whole grain flour instead of white flour. - Add more grated apples or bananas for natural sweetness. - Decrease the maple syrup or skip it entirely. - Use a sugar substitute like stevia if you want sweet pancakes. If you don't have maple syrup, here are some good options: - Honey works well and adds a nice flavor. - Agave nectar is a good vegan choice. - You can use fruit puree for a natural sweetener. - A sprinkle of powdered sugar can also be nice. Yes, these pancakes are great for meal prep. You can make a big batch and store them. Just cool them down and place them in an airtight container. They last in the fridge for about three days. You can also freeze them for longer storage. Absolutely! Almond milk or other plant-based milks work perfectly in this recipe. They add a nice flavor and keep the pancakes moist. Just be sure to choose unsweetened versions if you want to control the sweetness. These delicious pancakes use simple ingredients for a great breakfast. I shared easy steps to prepare, cook, and enjoy them. Tips included perfecting your pancake's texture and exploring various toppings. You can also adapt the recipe for dietary needs. Now you can make pancakes that suit your taste and needs. Try these ideas, enjoy the process, and share your tasty results!

WANT TO SAVE THIS RECIPE?

Are you craving a healthy breakfast that’s both tasty and easy to make? Look no further! My Apple Oatmeal Pancakes combine wholesome ingredients for a meal that fuels you right. With simple steps and a few optional flavors, these pancakes can fit any diet. Plus, I’ll share tips and storage ideas to make your cooking a breeze. Let’s dive into this nutritious recipe and elevate your breakfast game!

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Why I Love This Recipe

  1. Healthy Ingredients: This recipe incorporates wholesome ingredients like rolled oats, whole wheat flour, and fresh fruit, making it a nutritious breakfast option.
  2. Easy to Make: With simple steps and minimal preparation time, these pancakes are quick to whip up, perfect for busy mornings.
  3. Customizable: You can easily modify the recipe by adding your favorite spices, nuts, or even chocolate chips for a delicious twist.
  4. Deliciously Satisfying: The combination of oats, banana, and apple creates a delightful flavor and texture that will keep you coming back for more!

Ingredients

List of Main Ingredients

– 1 cup rolled oats

– 1 cup milk (dairy or plant-based)

– 1 ripe banana, thoroughly mashed

– 1 cup whole wheat flour

– 1 tablespoon baking powder

– 1 teaspoon ground cinnamon

– ½ teaspoon pure vanilla extract

– 1 apple, peeled and finely grated

– A pinch of salt

– Coconut oil or butter for cooking

Optional Ingredients for Added Flavor

– 2 tablespoons maple syrup (optional for added sweetness)

Nutritional Information per Serving

Each serving of these pancakes offers a great mix of nutrients. They provide fiber from oats and whole wheat flour. The apple adds vitamins, while the banana offers potassium. You can expect around 150 calories per pancake, depending on your cooking fat and any toppings you choose. Enjoy a tasty breakfast that fuels your day!

Step-by-Step Instructions

Prepare the Oats

Start by combining 1 cup of rolled oats and 1 cup of milk in a bowl. Let this mix sit for about 10 minutes. This softens the oats and helps them absorb the milk.

Incorporate Fruits and Flavor

After the oats have softened, add in 1 ripe mashed banana, 1 grated apple, 1 teaspoon of vanilla extract, and 2 tablespoons of maple syrup if you want it sweeter. Stir until everything is mixed well.

Mix the Dry Ingredients

In another bowl, whisk together 1 cup of whole wheat flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt. Make sure these ingredients are well blended.

Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the bowl with the wet mixture. Stir gently until just combined. It’s okay if the batter has a few lumps; don’t overmix.

Heat the Skillet

Put a non-stick skillet over medium heat. Add a small amount of coconut oil or butter. Let it melt and coat the skillet’s surface.

Cook the Pancakes

Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on top, about 3-4 minutes. The edges should look set.

Flip and Finish

Use a spatula to flip each pancake carefully. Cook for about 2-3 more minutes until they turn golden brown.

Repeat the Cooking Process

Continue making pancakes with the remaining batter. Add more coconut oil or butter as needed between batches to keep them from sticking.

Serve and Enjoy

Serve your pancakes warm. Top them with more grated apple, maple syrup, or a sprinkle of cinnamon for extra flavor. Enjoy every bite!

Tips & Tricks

How to Achieve the Perfect Pancake Consistency

To get fluffy and thick pancakes, let the oats soak in milk for 10 minutes. This helps soften them. When mixing, combine wet and dry ingredients gently. Do not overmix; some lumps are okay. This keeps your pancakes light and airy.

Temperature Tips for Cooking

Set your skillet to medium heat. If it’s too hot, pancakes can burn easily. Use a small amount of coconut oil or butter to coat the pan. You know the skillet is ready when a drop of water sizzles on contact.

Suggestions for Toppings and Serving

Get creative with toppings! Try extra grated apple for a fresh crunch. A drizzle of maple syrup adds sweetness. You can also sprinkle cinnamon on top for extra flavor. Fresh berries and yogurt make great additions too. Enjoy these pancakes warm for the best taste!

Pro Tips

  1. Use Fresh Ingredients: Ensure your apples are fresh and crisp for the best flavor and texture in your pancakes.
  2. Adjust Sweetness: Depending on your taste and the ripeness of the banana, you may want to adjust the amount of maple syrup added.
  3. Keep the Heat Moderate: Cooking pancakes on medium heat ensures they cook evenly without burning on the outside.
  4. Experiment with Toppings: Try adding nuts, yogurt, or berries on top for added flavor and nutritional value!

Variations

Alternative Add-ins (e.g., nuts, raisins)

You can make your apple oatmeal pancakes even better. Try adding nuts or raisins. Chopped walnuts or pecans add crunch. They also boost protein and healthy fats. Raisins bring natural sweetness and chewiness to each bite. Mix in about ½ cup of your choice when adding the apple. This change can make your pancakes more fun.

Gluten-Free Adaptations

If you need gluten-free pancakes, swap the whole wheat flour. Use a gluten-free flour blend instead. Many brands have good options that work well. Make sure your oats are certified gluten-free. This way, you can enjoy these pancakes without worry. They still taste great and are safe for those with gluten sensitivities.

Vegan Substitutions

To make this recipe vegan, replace the milk and egg. Use plant-based milk like almond, soy, or oat milk. Instead of a banana, you can use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This way, you can still enjoy fluffy pancakes without animal products.

Storage Info

How to Store Leftover Pancakes

To keep your leftover pancakes fresh, stack them in a container. Place parchment paper between each pancake. This keeps them from sticking together. Seal the container tightly. You can store them in the fridge for up to three days.

Reheating Instructions

Reheat your pancakes quickly in a microwave or on a skillet. For the microwave, place them on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. On a skillet, warm them over low heat for about 1-2 minutes on each side. This will help them stay soft and tasty.

Freezing Pancakes for Later

Freezing pancakes is simple! Once they cool, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Squeeze out the air before sealing. They can last in the freezer for up to two months. When you’re ready to eat, just reheat them. Enjoy your pancakes anytime!

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats. They will work fine in this recipe. The texture may change a bit, but the pancakes will still be tasty. Quick oats absorb liquid faster than rolled oats. This might make your batter a little thicker.

How can I make these pancakes healthier?

To make these pancakes healthier, try these tips:

– Use whole grain flour instead of white flour.

– Add more grated apples or bananas for natural sweetness.

– Decrease the maple syrup or skip it entirely.

– Use a sugar substitute like stevia if you want sweet pancakes.

What can I substitute for maple syrup?

If you don’t have maple syrup, here are some good options:

– Honey works well and adds a nice flavor.

– Agave nectar is a good vegan choice.

– You can use fruit puree for a natural sweetener.

– A sprinkle of powdered sugar can also be nice.

Are these pancakes suitable for meal prep?

Yes, these pancakes are great for meal prep. You can make a big batch and store them. Just cool them down and place them in an airtight container. They last in the fridge for about three days. You can also freeze them for longer storage.

Can I use almond milk or other milk alternatives?

Absolutely! Almond milk or other plant-based milks work perfectly in this recipe. They add a nice flavor and keep the pancakes moist. Just be sure to choose unsweetened versions if you want to control the sweetness.

These delicious pancakes use simple ingredients for a great breakfast. I shared easy steps to prepare, cook, and enjoy them. Tips included perfecting your pancake’s texture and exploring various toppings. You can also adapt the recipe for dietary needs.

Now you can make pancakes that suit your taste and needs. Try these ideas, enjoy the process, and share your tasty result

- 1 cup rolled oats - 1 cup milk (dairy or plant-based) - 1 ripe banana, thoroughly mashed - 1 cup whole wheat flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon pure vanilla extract - 1 apple, peeled and finely grated - A pinch of salt - Coconut oil or butter for cooking - 2 tablespoons maple syrup (optional for added sweetness) Each serving of these pancakes offers a great mix of nutrients. They provide fiber from oats and whole wheat flour. The apple adds vitamins, while the banana offers potassium. You can expect around 150 calories per pancake, depending on your cooking fat and any toppings you choose. Enjoy a tasty breakfast that fuels your day! {{ingredient_image_2}} Start by combining 1 cup of rolled oats and 1 cup of milk in a bowl. Let this mix sit for about 10 minutes. This softens the oats and helps them absorb the milk. After the oats have softened, add in 1 ripe mashed banana, 1 grated apple, 1 teaspoon of vanilla extract, and 2 tablespoons of maple syrup if you want it sweeter. Stir until everything is mixed well. In another bowl, whisk together 1 cup of whole wheat flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt. Make sure these ingredients are well blended. Slowly add the dry ingredients into the bowl with the wet mixture. Stir gently until just combined. It’s okay if the batter has a few lumps; don’t overmix. Put a non-stick skillet over medium heat. Add a small amount of coconut oil or butter. Let it melt and coat the skillet’s surface. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on top, about 3-4 minutes. The edges should look set. Use a spatula to flip each pancake carefully. Cook for about 2-3 more minutes until they turn golden brown. Continue making pancakes with the remaining batter. Add more coconut oil or butter as needed between batches to keep them from sticking. Serve your pancakes warm. Top them with more grated apple, maple syrup, or a sprinkle of cinnamon for extra flavor. Enjoy every bite! To get fluffy and thick pancakes, let the oats soak in milk for 10 minutes. This helps soften them. When mixing, combine wet and dry ingredients gently. Do not overmix; some lumps are okay. This keeps your pancakes light and airy. Set your skillet to medium heat. If it’s too hot, pancakes can burn easily. Use a small amount of coconut oil or butter to coat the pan. You know the skillet is ready when a drop of water sizzles on contact. Get creative with toppings! Try extra grated apple for a fresh crunch. A drizzle of maple syrup adds sweetness. You can also sprinkle cinnamon on top for extra flavor. Fresh berries and yogurt make great additions too. Enjoy these pancakes warm for the best taste! Pro Tips Use Fresh Ingredients: Ensure your apples are fresh and crisp for the best flavor and texture in your pancakes. Adjust Sweetness: Depending on your taste and the ripeness of the banana, you may want to adjust the amount of maple syrup added. Keep the Heat Moderate: Cooking pancakes on medium heat ensures they cook evenly without burning on the outside. Experiment with Toppings: Try adding nuts, yogurt, or berries on top for added flavor and nutritional value! {{image_4}} You can make your apple oatmeal pancakes even better. Try adding nuts or raisins. Chopped walnuts or pecans add crunch. They also boost protein and healthy fats. Raisins bring natural sweetness and chewiness to each bite. Mix in about ½ cup of your choice when adding the apple. This change can make your pancakes more fun. If you need gluten-free pancakes, swap the whole wheat flour. Use a gluten-free flour blend instead. Many brands have good options that work well. Make sure your oats are certified gluten-free. This way, you can enjoy these pancakes without worry. They still taste great and are safe for those with gluten sensitivities. To make this recipe vegan, replace the milk and egg. Use plant-based milk like almond, soy, or oat milk. Instead of a banana, you can use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This way, you can still enjoy fluffy pancakes without animal products. To keep your leftover pancakes fresh, stack them in a container. Place parchment paper between each pancake. This keeps them from sticking together. Seal the container tightly. You can store them in the fridge for up to three days. Reheat your pancakes quickly in a microwave or on a skillet. For the microwave, place them on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. On a skillet, warm them over low heat for about 1-2 minutes on each side. This will help them stay soft and tasty. Freezing pancakes is simple! Once they cool, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Squeeze out the air before sealing. They can last in the freezer for up to two months. When you're ready to eat, just reheat them. Enjoy your pancakes anytime! Yes, you can use quick oats. They will work fine in this recipe. The texture may change a bit, but the pancakes will still be tasty. Quick oats absorb liquid faster than rolled oats. This might make your batter a little thicker. To make these pancakes healthier, try these tips: - Use whole grain flour instead of white flour. - Add more grated apples or bananas for natural sweetness. - Decrease the maple syrup or skip it entirely. - Use a sugar substitute like stevia if you want sweet pancakes. If you don't have maple syrup, here are some good options: - Honey works well and adds a nice flavor. - Agave nectar is a good vegan choice. - You can use fruit puree for a natural sweetener. - A sprinkle of powdered sugar can also be nice. Yes, these pancakes are great for meal prep. You can make a big batch and store them. Just cool them down and place them in an airtight container. They last in the fridge for about three days. You can also freeze them for longer storage. Absolutely! Almond milk or other plant-based milks work perfectly in this recipe. They add a nice flavor and keep the pancakes moist. Just be sure to choose unsweetened versions if you want to control the sweetness. These delicious pancakes use simple ingredients for a great breakfast. I shared easy steps to prepare, cook, and enjoy them. Tips included perfecting your pancake's texture and exploring various toppings. You can also adapt the recipe for dietary needs. Now you can make pancakes that suit your taste and needs. Try these ideas, enjoy the process, and share your tasty results!

Apple Oatmeal Pancakes

Delicious and healthy pancakes made with rolled oats, banana, and apple.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup milk (dairy or plant-based)
  • 1 whole ripe banana, thoroughly mashed
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon pure vanilla extract
  • 1 whole apple, peeled and finely grated
  • 2 tablespoons maple syrup (optional for added sweetness)
  • a pinch salt
  • as needed coconut oil or butter for cooking

Instructions
 

  • In a mixing bowl, combine the rolled oats and milk. Allow the mixture to sit for approximately 10 minutes to let the oats soften and absorb the liquid.
  • Add the thoroughly mashed banana, grated apple, vanilla extract, and maple syrup (if desired) to the softened oat mixture. Stir well until all ingredients are combined.
  • In a separate bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and a pinch of salt until well blended.
  • Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Ensure you don’t overmix; a few lumps in the batter are perfectly fine.
  • Place a non-stick skillet over medium heat and add a small amount of coconut oil or butter, allowing it to melt and coat the surface.
  • Pour approximately ¼ cup of batter onto the heated skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 3-4 minutes.
  • Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until they turn a lovely golden brown.
  • Continue with the remaining batter, adding more coconut oil or butter to the skillet as needed between batches.
  • Serve the pancakes warm, topped with extra grated apple, a drizzle of maple syrup, or a light sprinkle of cinnamon for added flavor and visual appeal.

Notes

Serve warm with extra grated apple and maple syrup.
Keyword apple, breakfast, healthy, oatmeal, pancakes

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