Cleaner Choices For Everyone

Apple Walnut Oatmeal Blender Pancakes

Apple Walnut Oatmeal Blender Pancakes

One of my favorite lunch spots has two amazing (and highly addictive) gluten free and dairy free pancake options, Banana Pancakes and Vanilla Pancakes. This recipe is inspired by the Grove’s vanilla pancakes. While not nearly as amazing as the Grove’s, I think this rendition was a valiant effort and pretty tasty. Featuring some of my favorite fall flavors, they’re perfect for a Sunday Funday brunch.

To breeze through the blending process, I recommend using a strong blender with a powerful motor and sharp blades. My favorite it the multi-tasking Ninja Mega Kitchen System but if you don’t have one that’s similarly powerful, chop your apples first and adjust the blending times as needed 🙂 


Apple Walnut Oatmeal Blender Pancakes
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Pancake Ingredients
  1. 2 cups gluten free oats
  2. 1 cup unsweetened vanilla Ripple (or your favorite non-dairy milk)
  3. 1 apple cored and quartered
  4. 1 cup unsweetened apple sauce
  5. 2 eggs
  6. ½ teaspoon pink Himalayan salt
  7. 2 tablespoons coconut oil
  8. 1 teaspoon vanilla extract
  9. 1 teaspoon ground cinnamon
  10. 1 pinch nutmeg
  11. ½ teaspoon vanilla extract
  12. 1 tablespoon baking powder
Topping Ingredients
  1. 1 cup chopped walnuts
  2. 1 apple cored and chopped into bite-sized pieces
  3. 2-4 tablespoons raw honey
  4. 1 teaspoon ground cinnamon
  5. 1 pinch nutmeg
  1. Preheat griddle or skillet to 350°
  2. Place milk, applesauce, cored and quartered apple, and oats in blender. Blend on high for 3 minutes or until batter is smooth. Additional blending time may be required depending on the strength of your blender. If it’s not too powerful, you may want to dice or grate the apple rather than slicing it to speed things up.
  3. Stop blender, scrape sides, add eggs, salt, oil, vanilla, and spices (cinnamon and nutmeg), and pulse for 30 seconds.
  4. Stop blender again and add baking powder, pulsing five times to distribute the powder evenly throughout the batter mixture.
  5. Carefully scoop 1/3 cup of batter onto the hot griddle or skillet for each pancake and cook until lightly browned on each side.
  6. For topping: warm raw honey in microwave safe bowl or over medium heat on the stovetop, until consistency is more liquid. Toss in chopped nuts, apple pieces, and spices, mixing well. Spoon onto pancake stacks, drizzling with additional raw honey if desired, and serve warm. For an extra special treat, consider serving “a la mode” with a scoop of vanilla almond milk or coconut milk ice cream or a dollop of fresh (chilled) whipped coconut cream.
Crunchy Granola Life

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