Apple Cinnamon Oatmeal Pancakes (No Flour, No Sugar)

Why You’ll Love This Recipe

I love how these pancakes manage to be both healthy and comforting. The oats provide fiber, the apples add natural sweetness and texture, and the yogurt and eggs bring in protein and richness. They’re easy to prepare, quick to cook, and naturally gluten-free (with certified oats). Plus, the apple and cinnamon combination smells amazing as it cooks—instantly cozy and inviting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup oatmeal

• 2 apples (peeled, cored, and finely chopped)

• 2 eggs

• 150g yogurt (plain or Greek)

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon (optional but recommended)

Directions

Step 1 – Prep the Ingredients:
I start by peeling and coring the apples, then chopping them into small, even pieces so they cook quickly and evenly in the pancakes.

Next, I blend the oatmeal in a blender or food processor until it reaches a flour-like consistency. This helps create a smoother batter.

Step 2 – Make the Batter:
In one bowl, I whisk together the oat flour, baking powder, and cinnamon. In another bowl, I beat the eggs and stir in the yogurt until well combined.

I then pour the wet ingredients into the dry and stir until everything is mixed evenly. Finally, I gently fold in the chopped apples.

Step 3 – Cook the Pancakes:
I heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray. Using a spoon or ladle, I scoop small amounts of batter into the pan.

I cook each pancake for 2–3 minutes per side, flipping when bubbles appear on top and the edges begin to set. I let them cook until golden brown on both sides.

Servings and timing

This recipe makes about 6 small pancakes, or 2–3 servings, and takes about 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s great for a quick, nutritious breakfast or snack.

Variations

• Banana version: I swap one apple for half a mashed banana for extra softness and natural sweetness.

• Nutty crunch: I add chopped walnuts or almonds to the batter for texture and healthy fats.

• Extra spice: A pinch of nutmeg or cardamom adds warmth and depth.

• Coconut twist: I mix in shredded coconut for a tropical touch.

• Dairy-free option: I use plant-based yogurt like almond or coconut to make it dairy-free.

Storage/Reheating

I store any leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a toaster or microwave until warm. They also freeze well—I separate them with parchment paper and reheat straight from the freezer.

FAQs

Can I use rolled oats instead of blending them?

I don’t recommend skipping the blending step. Turning the oats into oat flour gives the batter a smoother texture and helps everything bind better.

What kind of apples work best?

I like using sweet apples like Fuji, Honeycrisp, or Gala, but tart varieties like Granny Smith add a nice contrast if I want something less sweet.

Can I make the batter ahead of time?

Yes, I’ve prepped the batter the night before and stored it in the fridge. I give it a good stir in the morning before cooking.

Are these pancakes gluten-free?

They are, as long as I use certified gluten-free oats.

Can I make them vegan?

To make a vegan version, I substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a dairy-free yogurt. The texture will be slightly softer but still delicious.

Conclusion

These Apple Cinnamon Oatmeal Pancakes are a cozy, healthy, and naturally sweet way to kick off the day. I love how they’re made with just a few real ingredients—no flour, no sugar—and still turn out incredibly flavorful and filling. Topped with yogurt, fresh fruit, or a drizzle of honey, they’re everything I need for a nourishing breakfast that feels like a treat.

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