Bring Fall straight into your house in a healthy way with these easy, hearty Apple Cinnamon Oat Pancakes!
Have you ever had Apple Cinnamon Pancakes?
Oh my word. So good.
Apple Cinnamon is Pumpkin Spice’s underrated cousin. Sweeter with less spices, apple cinnamon is one of my favorite Fall flavors to bake with.
These Apple Cinnamon Oat Pancakes are a great way to add a little extra Fall pizzazz to your breakfast, in a very easy way.
Double bonus: Oat pancakes are a healthy way to start your day. Oats give you extra fiber and help you feel more full than eating pancakes made with all purpose (or all purpose gluten-free) flour.
So, if you want an easy, healthy pancake that’s gluten-free and filled with Fall flavors.. keep scrolling! 🙂
So what’s the secret to great Oat Pancakes?
Make sure your oat flour is fine enough. It should be almost the same consistency as all purpose flour, but with a little more texture and grit.
You can either make your own oat flour or buy it from the store. I like to do both, depending on what I already have at home and how busy I am!
If it’s your first time working with oat flour, I would recommend buying oat flour rather than making it. You’ll gain confidence with it then and see how the texture should be, so the next time you want to use oat flour then maybe you can branch out and make your own.
Now, how about the Apple Cinnamon part of these pancakes?
Be sure to get a certain type of apple, or you won’t get as much apple flavor as you may want.
I recommend granny smith first because I think it provides the most sweet and tart hit-you-in-the-face apple flavor, which helps it to stand out in these pancakes.
My next choices would be either fuji or gala, which I had to use when I took the pictures of these Apple Cinnamon Pancakes because I ran out of granny smith apples! What can I say, I use them often in the Fall 🙂
You can either very finely dice your apples or shred them. I prefer to shred mine, so you get apples more evenly throughout your pancakes and you don’t get a random chunk of apple.
However, some people prefer apple chunks, so this one’s up to YOU!
You’ll need 1/2 cup of shredded apple, which is about one apple worth (depending on the size of your apple, mine was medium).
Last but not least, cinnamon. Make sure you use a high quality cinnamon. Easy enough, right? Store brand cinnamon usually isn’t as strong and you may have to add more to your pancakes to get enough cinnamon flavor.
Last secret to these pancakes: Cook them medium low and slow. Give them time to brown on one side and cook through till you flip them.
Oat flour in pancakes doesn’t cook up the same way, and if you don’t cook them lower and slower then you’ll end up with a mushy middle in your pancake. Ugh. No one likes that!
So to sum it up: these Apple Cinnamon Oat Pancakes are an easy, healthy breakfast filled with Fall flavors. Gluten-free, refined sugar-free, with an easy dairy-free option.
And don’t forget toppings! You can add a few more chopped up fresh apples for more crunch, or you can make some sauteed cinnamon apples on the stove for a little extra oomph. Oh, and real maple syrup.. I highly recommend it with these! 😉
- 1 cup + 2 tbsp oat flour (certified gluten-free)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup almond milk (or milk of choice)
- 2 tbsp coconut oil, melted (or butter)
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup apple, shredded or finely diced (granny smith, fuji or gala)
In a small mixing bowl, add your dry ingredients and stir them together (oat flour, cinnamon, baking powder, baking soda, and salt).
In a large mixing bowl, add your wet ingredients and whisk them together till well combined (milk, coconut oil, honey, vanilla, egg).
Add your dry ingredients into the bowl with your wet ingredients, and whisk them together till all is well incorporated.
Add your apple to the pancake batter and fold it into your batter.
Heat your griddle or pan to medium-low heat. Once hot, place your pancake batter in small scoops onto your pan, spreading the scoops around with a spoon gently to thin the pancake out. Cook your pancakes for a few minutes on both sides, till each side is golden brown.
Top with extra apples, maple syrup, another sprinkle of cinnamon, etc. Devour!
Store these pancakes in the fridge, in an airtight container, for up to five days.