Introduction
Looking for a healthy and naturally sweet breakfast option? These Sugar-Free Apple Banana Oatmeal Pancakes are packed with whole grains, fruit, and flavor—no added sugar needed! They’re soft, fluffy, and perfect for a cozy morning or a meal-prep-friendly snack.
Ingredients
1 ripe banana (mashed)
1 small apple (grated or finely chopped)
1 cup rolled oats (or oat flour)
2 eggs
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk (dairy or plant-based)
1 tsp vanilla extract (optional)
Cooking spray or a little oil for the pan
Instructions
Prepare Oats: Blend the oats in a blender until they resemble flour (if not using oat flour).
Mix Wet Ingredients: In a bowl, mash the banana, then stir in the eggs, milk, and vanilla extract.
Add Dry Ingredients: Mix in the oat flour, baking powder, cinnamon, and salt until well combined.
Add Apple: Fold in the grated or finely chopped apple.
Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake. Cook 2–3 minutes per side or until golden and cooked through.
Serve: Serve warm with fresh fruit, Greek yogurt, or a drizzle of nut butter.
Description
These pancakes are naturally sweet from the banana and apple, with a cozy touch of cinnamon. They’re soft, hearty, and filling—perfect for a wholesome breakfast or an after-school snack. Great for kids and adults alike, especially those avoiding added sugars.
Tips
Use a very ripe banana for maximum natural sweetness.
Add a spoonful of Greek yogurt or nut butter on top for extra protein.
Make it vegan by replacing eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water).
If batter is too thick, stir in a bit more milk.
Want extra texture? Add chopped nuts like walnuts or pecans.
Variations
Spiced Version: Add a pinch of nutmeg, cloves, or allspice for fall flavor.
Berry Boost: Add blueberries or raspberries to the batter.
Chunky Apple: Keep small apple chunks instead of grating for texture.
Protein Kick: Add a scoop of protein powder and a little extra milk to balance consistency.
Correction
(Common Mistakes to Avoid)
Don’t overblend oats; you want a flour-like texture, not paste.
Avoid high heat—it can burn the outside before cooking the inside.
Let the batter rest for 5–10 minutes to thicken before cooking.
If your pancakes fall apart, try adding a bit more oat flour or an extra egg.
Enjoy
Stack ’em up, top with your favorites, and enjoy your warm, fluffy, healthy pancakes guilt-free. Perfect for cozy mornings, brunch dates, or batch cooking for the week!
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