These Healthy Oatmeal Pancakes are made from scratch with 100% whole grain rolled oats and served with a sweetened apple-cinnamon topping. Made without refined sugar, these pancakes are the perfect wholesome and delicious fall-inspired breakfast and taste just like apple cinnamon oatmeal.
As I write this post, all I want to actually be doing is eating these healthy oatmeal pancakes …for the fourth time since last week. They are that good.
Rolled Oats Versus Quick-Cooking Oats
Rolled outs may take a little longer than quick oats to prepare but quick oats have a higher glycemic index and less fiber so rolled outs are an all-around healthier and heartier option.
I always buy slow-cooking rolled-outs without any added sugar (which I’ve noticed are always inconveniently stocked on the bottom shelf below all of the tempting sugar-laden artificial cereals in my local grocery store).
Quick oats are often used in recipes because they cook up in a cinch when added to pancake batters without having to be precooked first -which makes sense. No one wants a mouthful of chewy dry oats when they’re expecting a tender, fluffy pancake.
However, I still always opt for rolled oats in my pancakes. I simply pre-cook them before adding them to the pancake batter, but enough about oats. Let’s get flipping on these decadent apple-cinnamon healthy oatmeal pancakes.
Why You’ll Love This Recipe
- This recipe makes a thick, dense batter that yields soft and tender pancakes every time.
- This oatmeal pancake recipe is refined sugar-free. These pancakes are naturally sweetened with coconut sugar and maple syrup.
- These easy oatmeal pancakes make a perfect warm, comforting, and filling breakfast to enjoy on those crisp fall mornings.
Ingredients You’ll Need
For the pancake batter:
- Rolled Whole Grain Oats – also known as slow-cooking or “old-fashioned oats.”
- Milk (cow’s milk or your favorite non-dairy milk) – dissolves the flour and helps create a smooth, golden-brown pancake.
- Spelt Flour – is a great source of dietary fiber and protein and an all-around more nutritious option than white flour.
- Baking Powder – is responsible for the air bubbles in the batter that make the pancakes fluffy.
- Salt – enhances the flavor of the other ingredients.
- Coconut Sugar – is a plant-based sugar derived from coconut tree sap. You can also use maple syrup.
- Egg – provides structure, moisture and helps the pancakes rise.
- Vanilla Extract – slightly sweetens the pancakes and adds notes of delightful vanilla flavor.
For the apple topping:
- Apples (cored and diced) – use firm apples such as Honey Crisp, Gala, Pink Lady, Fuji, etc.
- Maple Syrup – sweetens and helps the apples cook down into a warm and gooey sweet fruit topping.
- Cinnamon – enhances the flavor.
You will also need:
- Coconut Oil – is used to coat the pan to prevent sticking.
How to Make Healthy Oatmeal Pancakes
- Pre-cook the rolled oats: In a small pot, combine the rolled oats with 1 cup of milk. Over medium-high heat, bring the oats to a simmer and then turn off the heat. Set the pot aside and let the oats soften.
- Cook the apples: Meanwhile, prepare the apple-cinnamon topping. In a small pot, over medium heat, bring apples, maple syrup, and cinnamon to a simmer. Cook, stirring occasionally until the apples are cooked through, tender and fragrant (about 10 minutes).
- Mix the dry ingredients: Once the oats have softened, make the batter. In a large bowl, add the spelt flour, baking powder, and salt. Mix well.
- Add the wet ingredients: Add the egg, vanilla extract, the remaining milk, and softened rolled oats. Mix well. The batter will be thick.
- Cook the pancakes: In a large skillet, over medium-high heat, heat the coconut oil until hot but not smoking. Once hot, spoon a quarter cup of batter per pancake into the pan. Press batter with a spatula to mold into a flat pancake. Cook until air bubbles begin to surface (2 to 3 minutes) and then flip and cook the other side for 2 to 3 more minutes or until cooked through.
- Serve: Serve the healthy oatmeal pancakes hot topped with the cooked apples.
The batter should be dense and thick enough that it won’t spread as soon as it’s spooned into the skillet. Just use the back of a heavy spoon or a spatula to smush the batter into a flattened pancake.
To make about eight 3″ – 4″ oatmeal pancakes, use 1/4 cup of batter for each pancake.
To keep pancakes warm, set your oven as low as it will go and keep pancakes in the oven in a baking dish until ready to serve.
Oatmeal Pancake Variations
This recipe makes a delicious pancake with classic flavor. Try mixing one of the following ingredients in with the batter for an even more crave-worthy taste:
- Chocolate Oatmeal Pancakes – Add 1/4 cup of chocolate chips to the batter. For true chocolate lovers, add 2 to 3 tablespoons of cocoa powder to the batter.
- Peanut Butter Banana Oatmeal Pancakes – Combine the batter with a couple of tablespoons of peanut butter and then top with freshly sliced bananas and a drizzle of more peanut butter.
- Blueberry Oatmeal Pancakes – Stir 1/4 cup of fresh or frozen blueberries into the batter.
Healthy Pancake Toppings
In addition to the apple topping, oatmeal pancakes can be served with a variety of delicious and nutritious toppings. Choose your favorite toppings or check out these yummy ideas:
- Low Sugar Fruit Spreads – jams, jellies, fruit preserves, marmalade, etc.
- Fresh Fruit – freshly sliced banana, strawberries, blueberries, etc.
- Naturally Sweet Syrups – maple syrup, honey, agave nectar, etc.
- Chocolate – chocolate chips, cacao nibs, chocolate syrup, etc.
- Nuts – walnuts, pecans, almonds, etc.
Storing, Freezing & Reheating
Storing: Store leftover pancakes in an airtight container or resealable bag in the fridge for 2 to 3 days.
Freezing: Let pancakes cool completely and then flash-freeze on a baking sheet in a single layer until frozen solid. Transfer to a freezer-safe container to store in the freezer for 2 to 3 months.
Reheating: Warm pancakes in the microwave for 30 seconds to a minute or in a covered pan for 30 seconds on each side until warmed through.
Frequently Asked Questions
Is it healthy to eat oatmeal pancakes?
These oatmeal pancakes are made with 100% whole grain rolled oats, fibrous spelt flour, and no refined sugar, making them a healthy breakfast filled with fiber and protein.
What can I use in place of spelt flour?
While I have not tested this recipe with a different flour, the texture and density of whole-wheat flour is similar enough that it should work in place of spelt flour.
Can I use quick oats instead of rolled oats?
You can, but do not cook the quick oats first. They will soften quickly in the batter. Keep in mind that the texture might not be exactly the same and quick oats are not quite as nutritious as rolled oats.
More Oatmeal Recipes
- 1 cup rolled whole grain oats
- 1 1/4 cup your favorite non-dairy or cow's milk, divided
- 1/2 whole spelt flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 Tbsp coconut sugar
- 1 egg, beaten
- 1 tsp vanilla extract
For the apple topping:
- 2 apples, cored and diced
- 1/4 cup maple syrup
- 1 tsp cinnamon
You will also need:
- coconut oil
- In a small pot, add the rolled oats and 1 cup of milk and mix. Bring the oats to a simmer over medium-high heat. Turn off the heat and set aside. This will help the oats to soften a bit.
- In the meantime, prepare the apple topping. Place the apples, maple syrup, and cinnamon into a small pot and bring to a simmer over medium heat and cook, stirring occasionally, until the apples are soft, for about 10 minutes.
- Place the whole spelt flour, baking powder, and salt into a bowl and mix well.
- Add the egg, vanilla extract, 1/4 cup of milk and oats (at this point the oats should be warm and not too hot, you will also notice that the oats absorbed almost all the milk). Mix well.
- Heat a large frying pan over medium heat. Oil the pan with the coconut oil. Spoon the batter into the pan. You will notice that the batter is not runny and you will need to form the pancakes with a wooden spatula. Just press it a bit to make flat pancakes. The batter holds the shape very well.
- When tiny bubbles appear on top of the pancakes, flip and cook for 2 more minutes or until cooked through.
- Serve with the apple topping.
Nutrition information is a rough estimate for 1 of 8 servings calculated including topping.
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Nutrition InformationYield 8 Serving Size 1 pancake + topping
Amount Per Serving Calories 164Total Fat 3.2gSaturated Fat 1.1gTrans Fat 0gUnsaturated Fat 1.6gCholesterol 23.8mgSodium 108.6mgCarbohydrates 29.6gFiber 3.3gSugar 14.2gProtein 5.3g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.