Gluten-Free Vegan Apple Oatmeal Pancakes

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Average Rating: 4.5 | Rated By: 7 users

You will love these Gluten-Free Vegan Apple Oatmeal Pancakes…not only because they are incredibly delicious, with a perfect texture, the apple oatmeal pancakes are also packed with healthy nutrients.

How do you make gluten-free breakfast for the pickiest eater and still keep it healthy? Here is a gluten-free, vegan pancake recipe that will make you drool. Imagine oats, chia, apples and cinnamon with maple syrup all in a pancake, so scrumptious. But don’t stop at breakfast, spread some jam or nut butter over the top and enjoy these delicious pancakes as a snack later.

Kids love pancakes, and especially when there are apples and cinnamon involved. Add the maple syrup, and they won’t even notice that these healthy gluten-free pancakes have oats and chia seeds. These gluten-free pancakes have all the flavours kids love.

 

oatmeal pancakes, gluten free

 

Starting the day with apple oatmeal pancakes will give you lasting energy and keep your hunger at bay. The best part, these gluten-free pancakes are tasty, hearty, and super easy to make.

Are you looking for more breakfast recipes? Check out these gluten-free breakfast muffins!

Ingredients

  • 1 cup gluten-free flour blend
  • 2 Tbsp. Chia seeds
  • 1 Tbsp. GF aluminum-free baking powder
  • 1 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground nutmeg
  • 1/4 tsp. Pure sea salt
  • 1 1/2 cup non-dairy milk (almond, coconut, rice)
  • 1/3 cup pure maple syrup
  • 2 Tbsp. Extra virgin olive oil plus some for cooking
  • 1 tsp. Pure vanilla extract
  • 1 large apple, cored, and chopped
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    Instructions

  • Place oats in a food processor and pulse until you break the flakes up. About 5 pulses. Add flour, baking powder, flaxseed, cinnamon, nutmeg and salt and pulse to combine. Transfer to a large bowl
  • In a separate bowl whisk together, milk, maple syrup, 2 tablespoons of olive oil and vanilla
  • Add wet mixture and apples to dry ingredients and mix. Set aside for 30 minutes, the batter will thicken. If the batter gets too thick, add a little more milk
  • Set a non-stick pan over medium heat and brush with olive oil. Add about 1/2 cup of batter at a time, spreading it out to approximately 5-inches in diameter. Cook for 3 minutes per side, until golden and springy to touch. Repeat with the remaining batter, brushing the pan with oil before each pancake
  • Serve with maple syrup


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