Flourless Apple Pancakes – With Oats & Cinnamon
Let’s Chat: The Story Behind My Flourless Apple Pancakes
Hey there, friend. So, funny story: the first time I tried to make these flourless apple pancakes, it was one of those mornings where my brain hadn’t quite caught up with my body, you know? My kid was howling for something ‘special’ and the only fruit left in the house was an apple that looked like it had seen better days. Long story short—I tossed together some oats, grabbed cinnamon (because isn’t that basically mandatory with apple?), and just flew by the seat of my pants. Spoiler alert: it turned out way better than expected. Now this recipe’s become my secret weapon for lazy Sunday brunches and even the odd late-night snack (don’t judge me!).
Why You’ll Actually Love These (Or At Least I Do)
I honestly make these when I need something fuss-free but still, you know, vaguely wholesome. My kids go nuts for anything with cinnamon—seriously, it’s like a magic dust in our house. And there’s something about the way the apples caramelize in the pan (if you don’t burn them, which, um, I sometimes do when I get distracted texting). Plus, no flour to drag out or sift everywhere, which is one less headache. (Oh, and if you’ve ever tried flipping a giant pancake and half of it ends up on the floor—yeah, me too. These are small and manageable. I’m all about setting myself up for success… or at least less mess!)
What You’ll Need—Ingredients & Casual Swaps
- 1 large apple, grated (I use Granny Smith when I’ve got it, but honestly? Any apple works. Pink Lady makes ‘em sweeter.)
- 2 eggs (free-range if you can swing it, but supermarket basics are just fine)
- 3/4 cup rolled oats (quick oats in a pinch—my grandmother swore by the fancy jumbo ones, but I don’t think it matters much)
- 1/2 tsp ground cinnamon (heap it up if you love that spice, I’m guilty sometimes)
- 1/2 tsp baking powder (this is optional; pancakes’ll just be a bit denser without it)
- 2 tsp honey or maple syrup (or skip it—apple’s pretty sweet as is)
- Dash of salt (every recipe says pinch, but I just give the shaker one quick tap)
- Butter or oil for frying (I’ve even tried coconut oil and it tasted a bit tropical, which was kinda nice)
How I Throw These Together (For Real)
- Start by tossing your oats in a blender or food processor for a few pulses. Not too smooth; you want some nibble in there (I once over-blended and got oat flour—which, whoops, isn’t the vibe here).
- Skip fancy bowls: crack your eggs right into a medium bowl, add the honey, cinnamon, salt, and baking powder. Whisk it all vigorously. No need for a stand mixer unless you want extra dishes. Then grate your apple (skin on, because who has time to peel on a Tuesday morning?). Apple goes straight in with all its juice.
- Add the blitzed oats and stir. If it seems too thick, splash in a tablespoon or so of milk or water—I sometimes do this, sometimes not. The batter’s supposed to be chunky, but still, if it’s dry, loosen it up.
- Heat up a nonstick pan—medium heat’s about right, but I can’t lie, occasionally I crank it up and regret it when they brown too fast. Slick the pan with a dab of butter or a drizzle of oil. Spoon 2–3 big tablespoons of batter for each pancake. I fit three at a time because I’m impatient, but overcrowding is asking for gooey middles (ask me how I know).
- Let them cook, undisturbed (seriously, hands off!), for 2–3 minutes—you’ll see bubbles on the sides and the edges will firm up. This is where I usually sneak a little taste of a tester bite. Flip with confidence; if it falls apart, mush it back together, no one’s judging.
- Give the other side a minute or two until golden and there’s a whiff of cinnamon in the kitchen. Stack ‘em on a plate. Repeat with the rest, adding extra butter/oil if needed.
Notes: Real-Life Discoveries
- If you leave the batter to sit for a bit (just 5, 10 minutes), the oats soak up the juices and it all sets better. But sometimes I’m hungry and don’t wait—it’s still fine.
- I tried doubling the recipe once and the pancakes always came out a bit soggy. Maybe just make a second batch fresh next time?
- Turns out, the little burnt bits on the apple from the pan? They taste pretty good. Weird, but true.
Variations: Tried and Some… Regretted
- Swap the apple for grated pear—lovely in autumn, though a bit sloppier. Still, tasty.
- Throw in a small handful of raisins or chopped nuts. Pecans make it taste a bit fancy (but also more expensive, which—eh, sometimes not worth it?).
- One time, I added mashed banana instead of apple. Honestly, way too gooey for my liking, but maybe you’ll have better luck.
Equipment: Essentials and MacGyver-Style Solutions
- Non-stick frying pan – I say essential, but I have used my old steel skillet with (a lot) more oil and survived just fine.
- Box grater for the apple. Don’t have one? Sharp knife will do, it’ll just take more elbow grease.
- Blender/food processor is best, but mashing the oats with a rolling pin in a zip bag works if you’re desperate.
Storing & Leftovers—If That Ever Happens
These keep in the fridge for 2 days in a lidded container; you can reheat in a pan or even the microwave. That said, honestly, in my house it never lasts more than a day because someone (okay, usually me) nibbles the leftovers cold right from the fridge.
How We Serve ‘Em at My House
My personal favorite: warm pancakes with a dollop of Greek yogurt and a drizzle of maple syrup. The kids? They pile on peanut butter and chocolate chips (because why not?). Once we even did a birthday stack with sprinkles… went down a treat. Oh, and coffee—flourless pancakes just taste right with really good coffee. (I get mine here, if you’re curious.)
Pro Tips I Learned the Hard Way
- Don’t rush the cooking. I once cranked the heat thinking I’d save time. They came out burnt on the outside, mushy inside. Lesson learned.
- If your batter won’t stick together at all, you probably didn’t add enough egg or the apple’s too juicy. Just add a few more oats and let it rest.
- Actually, I find these taste even better the next morning (if you can hide them in the fridge overnight, that is!).
FAQs From Friends and My Own Inbox
- Can I make these vegan?
- Sure thing! Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg; let it sit for a few). Texture’s a bit different, but it works.
- Do I have to blend the oats?
- Technically, no. They’ll just be chewier—I kinda like that sometimes. My partner hates it though, go figure.
- Can I freeze these?
- Yep—stack with parchment in between and freeze in a zip bag. Defrost and toast ‘em until hot. Oh, and check out this freezing guide from Serious Eats. Super handy.
- They keep falling apart! What am I doing wrong?
- Could be too much apple or not enough egg. Or the pan’s too cold. Actually, now I think of it—try a smaller pancake, they’re way easier to flip.
- Do I need syrup on these?
- Absolutely not. Warm out the pan with just a bit of butter is peak happiness in my book. But you do you.
Bit of a side note, but isn’t it funny how pancakes manage to bring folks together, whether you’re eating them hot off the pan with messy hair on a Sunday or standing by the fridge at midnight justifying “one more bite” to yourself? Anyway—I hope you try these, and if you toss in your own twist, let me know, I always love a good kitchen experiment gone right (or wrong!).
Ingredients
- 2 medium apples, peeled, cored, and grated
- 2 cups rolled oats
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1/2 tsp ground cinnamon
- 1 tbsp honey or maple syrup
- 1 tsp baking powder
- 1/4 tsp salt
- Coconut oil or butter for cooking
Instructions
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1Add rolled oats to a blender or food processor and process until finely ground.
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2In a large bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
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3In a separate bowl, beat the eggs, then stir in milk and honey or maple syrup.
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4Add the wet ingredients to the dry ingredients, then fold in the grated apples until well combined. Let the batter rest for 5 minutes.
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5Heat a non-stick skillet over medium heat and brush with coconut oil or butter. Pour about 1/4 cup batter per pancake, cooking 2–3 minutes per side until golden and cooked through.
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6Serve warm, optionally topped with more apple slices, honey, or maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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