Ingredients
Equipment
Method
- In a mixing bowl, combine oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, almond milk, vanilla extract, and melted coconut oil until smooth.
- Stir the wet mixture into the dry ingredients until just combined. Do not overmix.
- Fold in grated apple. The batter should be thick but pourable; add a splash of milk if needed.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray.
- Scoop about 1/4 cup batter onto the skillet for each pancake.
- Cook for 2–3 minutes per side, until golden brown and cooked through.
- Serve warm topped with extra apple slices, cinnamon, or maple syrup.
Notes
Ensure your oats are certified gluten-free to keep the pancakes completely wheatless.
These pancakes pair beautifully with yogurt, nut butter, or fresh fruit.
You can make them dairy-free by using plant-based milk and coconut oil.
Extra pancakes can be stored in the freezer for up to 1 month and reheated in a toaster.
