Imagine waking up to a plate of fluffy, golden pancakes that are not only incredibly delicious but also gluten-free, nutritious, and ridiculously easy to make! These Gluten-Free Oatmeal Apple Blender Pancakes are about to transform your breakfast game forever. With just one blender, a handful of simple ingredients, and less than 30 minutes, you'll create a morning masterpiece that will have your family begging for seconds. Packed with the natural sweetness of apples and the comforting warmth of cinnamon, these pancakes are proof that healthy eating can be both effortless and mouthwatering.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free oats
- 1 medium apple, peeled and chopped
- 1 cup milk (dairy or non-dairy)
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Gather all ingredients and ensure they are at room temperature. Peel and chop the medium apple into small, uniform pieces.
- Place gluten-free oats into a high-powered blender. Pulse the oats until they become a fine, flour-like consistency, about 30-45 seconds.
- Add chopped apple, milk, eggs, maple syrup, baking powder, cinnamon, and salt to the blender with the ground oats.
- Blend all ingredients on high speed for 45-60 seconds until the mixture is smooth and well combined, with no large apple chunks remaining.
- Let the blender mixture rest for 3-5 minutes to allow the oats to absorb liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter for each pancake, leaving space between them for easy flipping.
- Cook pancakes for 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Carefully flip pancakes and cook an additional 1-2 minutes on the other side until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional maple syrup, fresh apple slices, or a sprinkle of cinnamon if desired.
Tips
- Blending Technique: Pulse the oats first to create a fine flour-like texture. This ensures smooth, consistent pancakes without chunky oat bits.
- Batter Resting: Allow the batter to rest for 3-5 minutes after blending. This helps the oats absorb liquid and creates a better pancake consistency.
- Heat Control: Use medium-low heat to prevent burning. Pancakes cook quickly, so watch for small bubbles and dry edges as your cue to flip.
- Non-Stick is Key: Use a non-stick skillet or well-seasoned griddle to prevent sticking and ensure easy flipping.
- Portion Control: Use a 1/4 cup measure for consistent pancake sizes. This helps them cook evenly and look professionally made.
- Customization: Feel free to swap milk types or add extra spices like nutmeg. These pancakes are wonderfully adaptable to your taste preferences.
- Storage Tip: Extra pancakes can be refrigerated for 2-3 days or frozen for up to a month. Reheat in a toaster or microwave for a quick breakfast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
