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- 2 cups rolled oats: This is the main ingredient. It gives the pancakes a hearty texture. - 1 large ripe banana: It adds natural sweetness and moisture. - 1 large apple, peeled and finely grated: This brings a fresh flavor and moisture. - 2 large eggs: They bind the ingredients together and provide protein. - 1 teaspoon baking powder: This helps the pancakes rise and become fluffy. - 1 teaspoon ground cinnamon: It adds warmth and spice to the pancakes. - 1/2 teaspoon vanilla extract: This enhances the overall flavor. - 1/4 cup milk (either dairy or non-dairy): It helps create a smooth batter. - Pinch of salt: This balances the sweetness. - Coconut oil or butter, for cooking: This prevents sticking and adds flavor. - Maple syrup, for serving (optional): This is a tasty way to sweeten your pancakes. - Rolled oats: Use gluten-free oats for a gluten-free option. - Banana: Applesauce can replace banana for a different flavor. - Eggs: Use flax eggs or chia seeds mixed with water to make it vegan. - Milk: Almond milk or oat milk works well for dairy-free diets. - Grated apple or banana slices: These fresh toppings add texture and flavor. - Sprinkle of cinnamon: This boosts the warm spice flavor. - Maple syrup: A drizzle adds sweetness and a lovely finish. Each ingredient plays a vital role in making these pancakes delicious and nutritious. You can swap ingredients based on your needs, making this recipe flexible and fun! {{ingredient_image_2}} To start, place the rolled oats into a blender. Blend them until they look like fine flour. This step is key for the best pancakes. If the oats are not blended well, your pancakes may turn out gritty. Make sure you blend them thoroughly. Once done, transfer the oat flour to a large mixing bowl. Now, add these ingredients to the blender: the ripe banana, grated apple, eggs, baking powder, ground cinnamon, vanilla extract, milk, and a pinch of salt. Blend this mix until it is smooth and creamy. This helps all the flavors come together nicely. Pour the blended mix into the bowl with the oat flour. Stir everything until it's well mixed. Let the batter rest for about five minutes. This resting time thickens the batter and improves the texture. While the batter rests, preheat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter to coat the skillet. This step prevents sticking and helps the pancakes cook evenly. Using a ladle, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook them for about 2-3 minutes. Watch for bubbles to form on the surface. When the edges look firm, it's time to flip them. Use a spatula to carefully turn the pancakes over. Cook them for another 2-3 minutes until they are golden brown. Repeat this until all the batter is used, adding more oil or butter as needed. Enjoy your pancakes warm with maple syrup if you like a sweet touch! The texture of your pancakes matters. To get it just right, resting the batter is key. After mixing, let it sit for about five minutes. This helps the oats absorb the liquid and thicken. A thicker batter leads to fluffier pancakes. If you prefer thinner pancakes, add a bit more milk to the batter. Adjusting the thickness can fit your taste. You can make your pancakes even better with toppings. Fresh fruits like bananas or berries work great. They add color and extra flavor. Maple syrup is a classic choice for sweetness. Drizzle it on top for a delightful finish. You can also add a sprinkle of cinnamon or nuts for texture. For a fun twist, stack pancakes high and add a dollop of yogurt. Be careful not to overmix the batter. Mixing too much can make your pancakes tough. Blend until just combined for the best results. Watch the cooking temperature, too. If your skillet is too hot, the outside cooks fast while the inside stays raw. A medium heat works best. Flip the pancakes when you see bubbles forming. This helps them cook evenly and turn golden brown. Pro Tips Use Overripe Bananas: The riper the banana, the sweeter your pancakes will be. This not only enhances flavor but also reduces the need for added sugars. Rest the Batter: Allowing the batter to rest for about 5 minutes helps the oats absorb moisture, resulting in fluffier pancakes. Keep the Heat Medium: Cooking pancakes at medium heat ensures they cook evenly without burning. Adjust the heat as needed while cooking. Customize Your Add-ins: Feel free to add nuts, seeds, or dried fruits to the batter for added texture and flavor. Just fold them in gently before cooking. {{image_4}} You can easily change the taste of your pancakes. Adding spices makes them more exciting. Try adding: - 1/2 teaspoon nutmeg for warmth. - 1 teaspoon vanilla extract for sweetness. - A pinch of ginger for a spicy kick. You can also mix in other fruits or nuts. Here are some ideas: - Blueberries for a burst of juiciness. - Chopped walnuts for crunch. - Sliced bananas for extra sweetness. These tweaks create unique flavors for each batch. If you need gluten-free pancakes, use certified gluten-free oats. They work just as well and keep the taste great. For dairy-free options, choose non-dairy milk. Almond milk or oat milk are good choices. You can also use coconut milk for a tropical twist. To make the recipe vegan-friendly, replace the eggs with one of these options: - 1/4 cup unsweetened applesauce. - 1/4 cup mashed banana. - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. These replacements keep the pancakes fluffy and tasty. You can change how you serve these pancakes, too. One fun idea is to make pancake muffins. Simply pour the batter into a greased muffin tin and bake at 350°F for about 15-20 minutes. They’re perfect for on-the-go breakfast! Another idea is to make mini pancakes for kids. Use a smaller ladle to pour the batter. They cook quicker and are fun for little hands. Plus, kids love them! These variations make your pancakes fun and customizable for everyone. If you have extra pancakes, store them in the fridge. Use an airtight container to keep them fresh. They will last for about three days. If you want to keep them longer, freeze them. Place parchment paper between each pancake. This way, they won’t stick together. You can freeze them for up to three months. To reheat the pancakes, use a microwave or skillet. For the microwave, heat them for 30 seconds. If you use a skillet, warm them over low heat for a few minutes. This keeps them soft and tasty. If you have leftover batter, you can store it too. Place it in a covered bowl in the fridge. It’s best to use it within one day. If you leave it too long, it may lose its rise. Before using, give the batter a good stir. If it seems too thick, add a little more milk. This helps it regain the right consistency. Leftover pancakes are versatile. You can make a pancake sandwich by adding peanut butter or yogurt between two pancakes. This makes a fun snack or breakfast. Another idea is to chop the pancakes and add them to a fruit salad. They add a nice texture and flavor. You can also crumble them over ice cream for a sweet treat. Enjoy getting creative with these delicious pancakes! Yes, you can use quick oats. Quick oats will change the texture slightly. They may create a softer pancake. If you use them, watch the cooking time. Quick oats may cook faster, so flip them as soon as bubbles appear. To make these pancakes gluten-free, ensure your oats are labeled gluten-free. Oats can often be mixed with gluten. To avoid this, use a clean bowl and clean utensils. Check your baking powder too, as some brands may contain gluten. You can substitute eggs with a few options. Try using 1/4 cup of unsweetened applesauce. Another choice is 1/4 cup of mashed banana. You can also use flaxseed meal mixed with water. For this, mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit until it thickens. This blog post covered all you need to make perfect pancakes. We discussed ingredients, how to prepare oat flour, and tips for a smooth batter. You learned how to cook pancakes just right and avoid common mistakes. We also explored flavor and dietary variations, along with storing tips. In the end, pancake-making can be fun and creative. Enjoy your culinary journey and share your tasty creations!

Flourless Oatmeal Apple Pancakes

Delicious and healthy pancakes made with rolled 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 finely grated
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk (either dairy or non-dairy)
  • 1 pinch salt
  • as needed for cooking coconut oil or butter
  • as desired for serving maple syrup

Instructions
 

  • Begin by placing the rolled oats into a blender. Blend until they reach a fine, flour-like consistency. Once done, transfer this oat flour into a large mixing bowl.
  • Next, add the ripe banana, grated apple, eggs, baking powder, ground cinnamon, vanilla extract, milk, and a pinch of salt into the blender. Blend the mixture until it becomes smooth and all ingredients are well combined.
  • Pour the blended mixture into the bowl with the oat flour. Stir together until everything is thoroughly mixed. Allow the batter to sit for about 5 minutes.
  • While the batter rests, preheat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter to the skillet.
  • Using a ladle, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook them for 2-3 minutes, watching for bubbles to form on the surface.
  • Carefully flip the pancakes over using a spatula and cook for an additional 2-3 minutes on the other side until they turn a lovely golden brown.
  • Continue this process until you’ve used all the batter, adding more oil or butter to the skillet as needed for each batch.
  • Once cooked, serve the pancakes warm. Drizzle them with maple syrup if you like a touch of sweetness!

Notes

Stack the pancakes and garnish with additional grated apple or banana slices, and a sprinkle of cinnamon.
Keyword breakfast, gluten-free, healthy, pancakes