Apple Oatmeal Pancakes {vegan & glutenfree}

reading time: ca. 1 min

Preparation time: 25 mins
Main ingredients: oats, apples, non-dairy milk
difficulty level: easy-moderate
serves: 1-2
suitable for: vegan, lactose-free, egg-free, gluten-free, nut-free, and delicious "even so"


First off, i'd like to apologize for the amount of recipes at the moment! My blog has been a little one-sided lately, the only topic seems to be food - not because i am food-obsessed (not more than usual anyway), but because for the past month i have been studying like crazy for my exams. The first one was last night, but there's more to come. And since it is easier for me to "just type off" ingredients and a method rather than composing a more complex article, my blog consists of recipes solely at the moment.


I hope you don't mind.

Once again, this breakfast was created totally off the cuff. No recipe was used during the process :) It all started with me having soaked some oats in soy milk overnight... and then spontaneously deciding to turn my porridge into pancakes. Yeah. But it turned out quite nice, so i'll try to retrace all the steps it took to come up with these Apple Oatmeal Pancakes! 


around 1 1/2 cup oat flour *
1 1/2 small apples
around 1 1/2 cup of non-dairy milk or yoghurt - i'm using soy milk
1 tsp cinnamon
a good pinch of gingerbread spices (mine contains: cinnamon, anise, star anise, pepper, cloves)
1/2 tsp baking powder **
a pinch of salt
sweetener of choice, e.g. 2 tbsp agave or maple syrup or honey - i use 1/8 tsp stevia extract 
Coconut oil (or regular vegetable oil such as canola or sunflower oil) for frying

Toppings of choice
This time i chose: 
1 bar of dark, dairy-free chocolate
Cinnamon powder
Gingerbread spice mix
Apple slices shaped into hearts
1 teaspoon crunchy peanut butter

* you could also use buckwheat flour instead, which is also gluten-free!

** If you're allergic to gluten, make sure your baking powder is certified gluten free!


This time i actually did not grind the oats into flour because they were already very soft and soggy from the overnight soaking.

Combine all ingredients for the pancake dough (except the apples) in a bowl and stir/whisk. Finely shred your apple(s) into the bowl, whisk everything together very well and set aside for 10-15 minutes.

Lightly grease your skillet with sunflower oil or your preferred oil, and heat up. Then scoop your batter onto the skillet using a spoon or a small ladle - aim for one or two heaped tablespoons per portion -, and gently spread out so the pancakes will be even and not as thick, so they'll be ready faster! Turn down the heat to medium-low and bake for about 2-4 minutes, then flip, and repeat the same on the other side. Mine were very moist (because of the apples), so i baked them up to 5 minutes on each side. 

TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.

Pile up your finished pancakes into a nice stack and top it off with your favourite toppings. I chose some cinnamon (as always), gingerbread spices, apple slices that i cut into hearts with a cookie cutter, a small bar of good quality dark chocolate and a good spoonful of crunchy peanut butter - yum!

BTW: I have no idea how many pancakes i got out of this because i kept snacking in between - but if i had to guess, i'd say around 6 or 7! 

Also: My beautiful Austrian friend @americancoco and her flatmate recreated my Apple Oatmeal Pancakes and sent me photos!! It looks AMAZING! Almost like a chocolate cake! :) Love you, girl


Other pancake recipes you might enjoy:
Pumpkin Pie Pancakes (vegan & gluten-free)
Matcha Pancakes (vegan & gluten-free)
Chocolate Zucchini Pancakes (vegan & gluten-free)
Oatmeal Banana Pancakes (vegan & gluten-free)


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