Sep
16
Healthy apple pancakes made right in the blender! These fluffy gluten free apple pancakes are made with oats, applesauce, a touch of maple syrup and cinnamon for the most delicious healthy breakfast perfect for toddlers, kids and adults.
It’s officially apple season, baby! And since it’s always and forever pancake season, I decided to combine my love for both into a cozy, apple pancake that’s fluffy, gluten free and nutritious.
Are you down, OR ARE YOU DOWN.
I’m not sure if you remember my banana oatmeal pancakes, but it’s one of my favorite recipes to use those spotty ripe bananas that spend a few too many day on the counter. Plus they’re packed with protein and nutritious for the kiddos and even toddlers! So I figured, why not try an apple version out?
And now we’re here with these glorious fluffy healthy apple cinnamon pancakes.
The best part? The batter is made right in your blender making them a breeze to whip up!
What’s in these apple pancakes?
These healthy apple pancakes are made with applesauce, eggs, a touch of pure maple syrup, almond milk (any milk will work), vanilla extract, gluten free old-fashioned rolled oats, baking powder, cinnamon, allspice, nutmeg and salt. I love using applesauce because it gives the pancakes plenty of real apple flavor.
If you’re feeling up to it, you can always stir in 1/2 cup of diced apple pieces, but I prefer to reserve those for a sauteed apple topping.
How to make healthy apple pancakes in the blender
- Apple pancakes are super easy to make! Grab your favorite applesauce from the store, or make a homemade version, then add remaining pancake ingredients to the blender and blend until smooth, about 1 minute.
- Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time. Cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook 2 minute more.
- Serve pancakes with sauteed cinnamon apples, pecans and pure maple syrup for a delicious, healthy breakfast.
How to keep pancakes warm
You can absolutely make these pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
How to freeze pancakes
If you want to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. This is a great option for kids or if you want to have a make ahead breakfast on hand.
I hope you love these healthy apple pancakes. I love serving them with peanut or almond butter, sauteed apples and pure maple syrup.
More healthy pancake recipes you might like:
Whole Wheat Banana Bread Pancakes
Chai-Spiced Sweet Potato Pancakes
Pumpkin Chocolate Chip Pancakes
If you make this recipe, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #ambitiouskitchen on Instagram with your creations!
Healthy Apple Pancakes (made right in the blender!)
Author: Monique of AmbitiousKitchen.com
Nutrition Information
- Serving size: 2 pancakes
- Calories: 250
- Fat: 6.5g
- Saturated fat: 1.6g
- Carbohydrates: 40.1g
- Sugar: 11.6g
- Fiber: 5.6g
- Protein: 9.4g
Recipe type: Gluten Free, Breakfast
Prep time:
Cook time:
Total time:
- ¾ cup unsweetened applesauce
- 2 eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Olive oil, for cooking
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up. If batter is WAY too thick, you may need to add a few extra tablespoons of milk to the blender.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
How to freeze pancakes
If you want to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. This is a great option for kids or if you want to have a make ahead breakfast on hand.
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