I created a 15-minute flourless, gluten-free oatmeal apple pancake that uses an unexpected pantry trick, a Quick Healthy Breakfast idea that will make you curious to read on.

Jump to Recipe

I didn’t expect these flourless oatmeal apple pancakes to be this good. They’re my go to when I need a Quick Healthy Breakfast that actually feels a little special.

The rolled oats give a chewy, nutty bite and grated apple folds into the batter so you get tiny pockets of real fruit, not just flavor. They come together faster than you’d think, and I still mess them up sometimes, but they forgive you.

If you like breakfasts that are smart, not fussy, these will make you curious — and probably make you sneak a second one before anyone notices.

Ingredients

Print Recipe (No Advertisments)

Rolled oats: Good source of fiber and slow carbs, keeps you full longer.
Milk: Adds protein and calcium, makes batter creamy, pick plant milk if needed.
Eggs: Boosts protein and structure, helps the pancakes hold together and rise.
Apple: Adds natural sweetness, fiber and a fresh bite, it’s not overly sugary.
Cinnamon: Warms the flavor, low calorie spice, might help blood sugar a bit.
Sweetener: Optional maple or honey adds flavor and sugar, use sparingly for health.
Oil or butter: Prevents sticking and adds richness, choose oil for a lighter result.

Ingredient Quantities

1 cup rolled oats (gluten free oats if needed)

1 cup milk, dairy or plant based

2 large eggs

1 medium apple, grated or finely chopped (about 1 cup)

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

Pinch of salt

1 teaspoon vanilla extract

1 to 2 tablespoons maple syrup or honey, optional

1 to 2 tablespoons neutral oil or melted butter for cooking

Optional toppings: extra apple slices, yogurt or Greek yogurt, maple syrup, chopped nuts

How to Make this

Print Recipe (No Advertisments)

1. Put 1 cup rolled oats and 1 cup milk in a blender and blitz for 20 to 30 seconds until mostly smooth, or if you dont have a blender just stir them together and let sit 5 minutes so the oats soften.

2. In a bowl whisk 2 large eggs, 1 tsp vanilla extract, 1 to 2 tbsp maple syrup or honey if you want it sweeter, then pour this into the oat-milk mixture and stir to combine.

3. Add 1 tsp baking powder, 1/2 tsp ground cinnamon and a pinch of salt to the batter, mix well so the leavening is evenly distributed.

4. Fold in 1 medium apple, grated or finely chopped (about 1 cup), dont overmix but make sure the apple is evenly distributed.

5. Let the batter rest 3 to 5 minutes so it thickens a bit; if it looks too thin add a tablespoon or two of oats, if too thick add a splash of milk.

6. Heat a nonstick skillet or griddle over medium-low heat and brush or swirl in 1 to 2 tbsp neutral oil or melted butter so the surface is lightly coated.

7. Spoon about 1/4 cup portions of batter onto the hot pan, flatten slightly with the back of the spoon, cook 2 to 3 minutes until bubbles form on top and edges look set then flip and cook another 1 to 2 minutes until golden and cooked through; if the centers are slow to cook cover loosely with a lid for 30 seconds.

8. Repeat adding more oil as needed between batches and keep finished pancakes warm on a plate in a low oven if you like.

9. Serve topped with extra apple slices, yogurt or Greek yogurt, a drizzle of maple syrup and chopped nuts if you want some crunch.

Equipment Needed

1. Blender or tall jar (for blitzing the oats) — if you dont have one, a bowl and sturdy spoon works
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Box grater or fine grater (for the apple)
6. Nonstick skillet or griddle
7. Spatula (for flipping)
8. 1/4 cup measuring cup or small ladle (for portioning)
9. Pastry brush or paper towel (to oil the pan), a plate to keep finished pancakes on and a lid to cover the pan if centers need a little help

FAQ

Q: Can I make the batter ahead of time or store leftovers?

A: Yes, make batter up to 24 hours ahead and keep it covered in the fridge, the oats soak up the milk and the batter will thicken. Leftover pancakes keep 3 to 4 days in the fridge and freeze well for up to 2 months, reheat in a toaster or oven so they dont get soggy.

Q: What if I need this to be gluten free or egg free?

A: Use certified gluten free oats to keep it gluten free. For egg free try 2 flax eggs (2 tablespoons ground flax plus 6 tablespoons water, let sit 5 minutes) or 1 mashed banana, the texture changes a bit but they still work.

Q: My pancakes fall apart, how do I keep them together without flour?

A: Let the batter rest 5 to 10 minutes so the oats absorb liquid, use the full 2 eggs or the flax substitute for binding, and cook on medium low so the center sets before flipping. Flip only once when edges look set and bubbles form on top, that helps them hold together.

Q: Which apples and add ins work best?

A: Crisp sweet tart apples like Honeycrisp, Fuji or Granny Smith are great. You can fold in a handful of raisins, chopped nuts or a few chocolate chips but dont overload the batter or the pancakes wont cook evenly.

Q: How do I get them golden and not greasy?

A: Use a nonstick or well seasoned pan, preheat it so oil is hot but not smoking, then lower to medium low. Use just enough oil to coat the pan 1 to 2 tablespoons, wipe excess with a paper towel if it pools, and cook slowly for even browning.

Q: How should I sweeten and serve them?

A: The grated apple adds sweetness, but if you want sweeter use 1 to 2 tablespoons maple syrup or honey in the batter and more on top. Serve with yogurt or Greek yogurt and extra apple slices or chopped nuts for crunch, simple and healthy.

Healthy Oatmeal Apple Pancakes (Flourless & Easy) Recipe Substitutions and Variations

Rolled oats: swap for quick oats 1:1 (they make softer pancakes) or blitz rolled oats into oat flour and use the same cup measurement; for a lower carb, nuttier option try 3/4 cup almond flour but you may need a splash less milk.
Milk: use any plant milk 1:1 (almond, soy, oat) or for a tangier, thicker batter replace 1/4 cup milk with 1/4 cup plain yogurt (so 3/4 cup milk + 1/4 cup yogurt) — works great.
Eggs: make flax “eggs” 1 tbsp ground flax + 3 tbsp water per egg, stir and let sit 5 minutes; or use 1/4 cup mashed banana or 1/4 cup applesauce per egg (banana adds sweetness and flavor).
Oil / cooking fat and sweetener: cook with melted butter, coconut oil, or avocado oil in place of neutral oil; for sweetener swap maple/honey 1:1 with date syrup or 2-3 tbsp mashed ripe banana — heads up, banana will change the taste a bit.

Pro Tips

– Grate the apple but squeeze out some of the juice with a clean tea towel or paper towel before folding it in, otherwise the batter can get soggy and the pancakes wont hold together well. if you like extra apple flavor save a few thin slices for topping.

– Let the oat and milk mix sit a few minutes so it thickens, then tweak consistency by adding a spoon or two of extra oats if its too thin or a splash more milk if its too stiff, this way you wont have undercooked centers or pancakes that fall apart.

– Preheat the pan properly and keep the heat on medium low, dont rush with high heat or the outsides will burn before the middle cooks; cook one test pancake first so you can adjust temp and oil amount.

– For more flavor and better texture try a little browned butter or a tiny pinch of nutmeg or lemon zest in the batter, and reheat leftovers in a skillet or toaster oven to bring back crisp edges instead of nuking them.

Healthy Oatmeal Apple Pancakes (Flourless & Easy) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created a 15-minute flourless, gluten-free oatmeal apple pancake that uses an unexpected pantry trick, a Quick Healthy Breakfast idea that will make you curious to read on.

Servings

servings

Calories

453

kcal

Equipment: 1. Blender or tall jar (for blitzing the oats) — if you dont have one, a bowl and sturdy spoon works
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Box grater or fine grater (for the apple)
6. Nonstick skillet or griddle
7. Spatula (for flipping)
8. 1/4 cup measuring cup or small ladle (for portioning)
9. Pastry brush or paper towel (to oil the pan), a plate to keep finished pancakes on and a lid to cover the pan if centers need a little help

Ingredients

1 cup rolled oats (gluten free oats if needed)
1 cup milk, dairy or plant based
2 large eggs
1 medium apple, grated or finely chopped (about 1 cup)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
1 teaspoon vanilla extract
1 to 2 tablespoons maple syrup or honey, optional
1 to 2 tablespoons neutral oil or melted butter for cooking
Optional toppings: extra apple slices, yogurt or Greek yogurt, maple syrup, chopped nuts

Directions

Put 1 cup rolled oats and 1 cup milk in a blender and blitz for 20 to 30 seconds until mostly smooth, or if you dont have a blender just stir them together and let sit 5 minutes so the oats soften.
In a bowl whisk 2 large eggs, 1 tsp vanilla extract, 1 to 2 tbsp maple syrup or honey if you want it sweeter, then pour this into the oat-milk mixture and stir to combine.
Add 1 tsp baking powder, 1/2 tsp ground cinnamon and a pinch of salt to the batter, mix well so the leavening is evenly distributed.
Fold in 1 medium apple, grated or finely chopped (about 1 cup), dont overmix but make sure the apple is evenly distributed.
Let the batter rest 3 to 5 minutes so it thickens a bit; if it looks too thin add a tablespoon or two of oats, if too thick add a splash of milk.
Heat a nonstick skillet or griddle over medium-low heat and brush or swirl in 1 to 2 tbsp neutral oil or melted butter so the surface is lightly coated.
Spoon about 1/4 cup portions of batter onto the hot pan, flatten slightly with the back of the spoon, cook 2 to 3 minutes until bubbles form on top and edges look set then flip and cook another 1 to 2 minutes until golden and cooked through; if the centers are slow to cook cover loosely with a lid for 30 seconds.
Repeat adding more oil as needed between batches and keep finished pancakes warm on a plate in a low oven if you like.
Serve topped with extra apple slices, yogurt or Greek yogurt, a drizzle of maple syrup and chopped nuts if you want some crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.