Recipe Information
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Prep Time: 10 minutes
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Cook Time: 15–20 minutes
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Total Time: 25–30 minutes
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Servings: 3–4
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Difficulty: Easy
Ingredients
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1½ cups rolled oats
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2 medium apples, grated
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2 large eggs
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½ cup milk
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1 tablespoon honey or maple syrup (optional)
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1 teaspoon vanilla extract
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A pinch of salt
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1–2 tablespoons cooking oil or butter for the pan
Instructions
Step 1: Prepare the Oats
Add the rolled oats to a blender and blend until they form a fine flour. You can also leave some oats whole for a heartier texture.
Step 2: Prepare the Apples
Wash and grate the apples. You may peel them first if you prefer smoother pancakes. If the grated apples release a lot of liquid, gently squeeze out a little excess moisture.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and honey or maple syrup, if using. Add the grated apples and mix well.
Step 4: Add the Dry Ingredients
Stir in the oat flour, baking powder, cinnamon, and salt. Mix until everything is combined. Let the batter rest for 5 minutes so the oats can absorb some of the liquid.
If the batter is too thick, add a small splash of milk. If it is too thin, add a little more oat flour.
Step 5: Heat the Pan
Place a nonstick skillet over medium-low heat and lightly grease it with butter or oil. Allow the pan to heat evenly before adding the batter.
Step 6: Cook the Pancakes
Pour approximately ¼ cup of batter into the pan for each pancake. Gently spread into a round shape.
Cook for 2–3 minutes, until the edges begin to set and the bottom turns golden brown. Flip carefully and cook for another 2–3 minutes, until the pancakes are cooked through.
Avoid using high heat, as the natural sugars in the apples can brown quickly.
Step 7: Serve and Enjoy
Stack the warm pancakes on a plate. Serve with fresh apple slices, a little cinnamon, Greek yogurt, or a drizzle of maple syrup.
For extra texture, sprinkle a few oats over the top before serving.
Tips for Perfect Pancakes
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Choose sweet apples: Gala, Fuji, or Honeycrisp apples work well.
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Make them fluffy: Allow the batter to rest before cooking.
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Avoid a soggy texture: Remove excess liquid from very juicy grated apples.
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Make them dairy-free: Use unsweetened almond milk or oat milk.
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Make them gluten-free: Use certified gluten-free oats.
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Add extra flavor: A pinch of nutmeg or a little lemon zest complements the apples.
Approximate Nutrition Information
Per serving, assuming 4 servings and using the listed ingredients without optional honey or toppings:
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Calories: 220–270 kcal
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Protein: 9–11 g
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Carbohydrates: 35–42 g
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Fat: 5–8 g
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Fiber: 5–7 g
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Sugar: 8–12 g
Nutrition values are estimates and vary with apple size, milk type, cooking fat, and toppings.
Storage Instructions
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Refrigerator: Store cooled pancakes in an airtight container for up to 3–4 days.
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Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
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Reheating: Warm in a skillet, microwave, or toaster until heated through.