Healthy Apple Pancakes (made right in the blender!)
User Reviews
4.9
Healthy Apple Pancakes (made right in the blender!)
Description
Healthy Apple Pancakes (made right in the blender!) rely on unsweetened applesauce, rolled oats, and a mix of cinnamon, nutmeg, and allspice to build natural sweetness and warm spice tones. The oats are blended with eggs, almond milk, maple syrup, and vanilla, creating a smooth batter that cooks up to tender pancakes with slightly crisp edges. Cooking on medium heat ensures they brown evenly without burning.
The batter yields pancakes that puff slightly and display bubbles along the edges as they cook, signaling readiness to flip. The spices complement the applesauce, making the pancakes flavorful without excess sugar. Serving the pancakes with a warm topping of lightly sautéed diced apples, butter, maple syrup, and cinnamon adds texture and extra apple flavor.
This recipe produces about six pancakes, serving three people two pancakes each. It's suited for cooks who want a gently spiced, oat-based apple pancake made efficiently in a blender, minimizing mixing steps and simplifying prep. The method requires some attention to heat control to avoid rapid browning or burning.
Adjusting the batter thickness with extra milk is recommended if it is too thick to pour easily. The oil used for cooking can be olive oil, coconut oil, or vegan butter depending on preference.
Ingredients
- ¾ cup applesauce unsweetened, 188g
- 2 egg
- ¼ cup almond milk unsweetened, 60g
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 ½ cups old fashioned rolled oats 143g, 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
Instructions
- 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.
Notes
- Add a topping by sautéing diced apples with butter, maple syrup, and cinnamon for added flavor and warmth.
- If the batter is too thick, thin it with a little extra almond milk before cooking to get the right consistency.
- Cook pancakes over medium to medium-low heat to avoid burning while ensuring golden brown color.
- Recipe makes 6 pancakes, serving 3 people with 2 pancakes each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 250cal | 13% |
| Carbohydrates | 40.1g | 13% |
| Protein | 9.4g | 19% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1.6g | 8% |
| Fiber | 5.6g | 22% |
| Sugar | 11.6g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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