Last updated on May 2nd, 2020 at 01:18 pm
Easy And Healthy Apple Pancakes With Oats
Now these apple pancakes, they’re the best. Considering I hated apples for the longest time, and that I’ve said this for probably every pancake recipe I’ve ever made – this is a very bold statement. And yet here I am.
I actually made these a really long time ago, like beginning of summer, but with summer and all the fresh produce, I made so many other recipes, that I just let this one wait for its season…and now bam, here it is.
Just like fall is. No joke, 2 days ago I went to the beach for probably the last time this year and the weather, the water was perfect. I was swimming, I was happy and didn’t have a single care! I’m one of those people who love being in the water. Loves it. If my skin doesn’t get as wrinkly as a newborn Benjamin Button and my lips don’t turn as blue as an avatar, why did I even go to the beach in the first place? Not enough time in the water.
So now it’s like really cold. My lips can turn blue even without going into water. I’m a little nostalgic that summer is gone, but also excited for the change and for more of these delicious healthy pancakes with apples and oats!
How To Make Healthy Apple Pancakes?
As always, these pancakes are flourless and you’ll need to grind oats to get the benefits of all their cholesterol-lowering fiber and unique antioxidants called avenanthramides.
Then you add an egg, apple, coconut oil, honey, baking soda and spices – pulse everything in your food processor and add some chopped walnuts to the batter in the end.
Then you make the pancakes in an oiled pan, flip when they’re golden brown on one side and take out when they’re brown on the other side as well. I made smaller pancakes because I wanted to feel taller, but also because I’m worried they might fall apart if they’re bigger – this happens to me with every single bigger pancake I make, so I stick to small(er) pancakes.
Top with fruit, honey, extra nuts and enjoy! I only had frozen berries at home, so this is what I used. Other than that I would imagine that whipped coconut cream would go really really well here. But hey, that’s just me food dreaming right now.
Update, Dec. 2019
So many of you loved these pancakes, I had to make them again. And so I did. I made these pancakes again a while after sharing the recipe and they really are amazing – sweet with just the right amount of spice. The only thing I didn’t quite like was the texture when using the food processor. Somehow the mixture never got smooth enough and the pancakes turned out chunky. So I experimented some more. I made the same recipe, added a Tbsp of yogurt and blended the whole thing with a hand blender.
OMG. So much fluffier! Same flavor, same taste, but the texture was perfect. And I don’t know about you, but texture is important to me.
If you live dairy-free, feel free to not use yogurt in this recipe – it will make a very minor difference, yet I like mine better with it.
So I updated the recipe with additional tips, I even made a video, because now I’m kinda obsessed with making videos and added new photos. Not because the new photos are better, it’s like saying one of your children is better looking than the other one. You might think it, but you’d never say it.
I didn’t have fresh berries as I was making these, because hello – it’s December and berries don’t grow on bushes now. So I used some blueberries I froze back in July. Still alive even after eating those.