Apple Oat Pancakes

If you haven't caught on yet, I have a thing for sweet breakfast treats. However, my body is a bit finicky in the morning. If not properly nourished, I am ravishing by 9am, and a little on the cranky side. Been there? It's known as a sugar crash, and it's no fun. 

Insert Apple Oat Pancakes, made with oats, almonds, apples, maple syrup, and cinnamon. These babies will keep you going till noon. Make a big batch on the weekend, and freeze the extra for an easy morning meal during the week. These cakes for breakfast and our salad in a jar for lunch, and you will be rockin through the day. 

Ingredient Highlight: Apples

It's pretty important to purchase organic apples, as they are one of the most highly pesticide containing fruits. Apple consumption is associated with reduced risk of heart disease, cancer, asthma, and type 2 diabetes - more so than any other fruit. This may be due to the high content of flavonoids like quercetin. They are very high in pectin, a soluble fiber, which can lower cholesterol levels and improve the intestinal muscle's ability to push waste through. 

Also, they are delicious and a great on-the-go snack. Take advantage of the fall apple season. Yum. 


2 c. - oats
1 c. - almonds
1/2 t. - sea salt
2 t. - baking powder
1/2 c. - almond milk (or more for thinner batter) 
4 T. - maple syrup
1 t. - vanilla
2 - apples, peeled and cubed
1.5 T. - cinnamon

1-2 apples, sliced
4-6 T. - maple syrup 


  1. Blend all the ingredients together in a food processor.
  2. Heat 1 T. coconut oil over medium heat in a large skillet. Put a scoop of pancake mixture in the pan. Let cook for approximately 4 minutes, until the edges are brown, then flip. 
  3. Eat with sliced apples, a sprinkle of cinnamon, and a drizzle of maple syrup.

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