Gluten-Free Vegan Apple Cinnamon Oatmeal Blender Pancakes
Vegan oatmeal pancakes blended from rolled oats and flax, with grated apple in the batter and a warm cinnamon-apple topping. Gluten-free and soy-free.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 10 min
- Serves
- 3
Gluten-Free Vegan Apple Cinnamon Oatmeal Blender Pancakes is a vegan breakfast recipe made with rolled oats (certified gluten-free), ground flaxseed, unsweetened oat milk (certified gluten-free). It takes 35 minutes of hands-on time, plus 10 minutes resting, serves 3, and each serving has 555 calories, 10 g of protein and 13 g of fiber.
Whole rolled oats become the flour here, so you only need a blender, and ground flaxseed holds the batter together without eggs or tofu. Grated apple is folded in after blending so the pancakes stay moist and get small bits of fruit. Let the batter rest for 10 minutes: the oats and flax soak up liquid during that time, which is what keeps the pancakes from tearing when you flip them. A quick skillet of maple-cinnamon apples goes on top in place of syrup.
A dietary (gluten-free, soy-free blender batter made from whole rolled oats and flax) + seasonal produce (grated fresh apple with a quick cinnamon-apple topping instead of pumpkin purée and silken tofu) take on our High Protein Vegan Pumpkin Pancakes with Silken Tofu and Hemp Hearts.
Ingredients
Pancakes
- 2 cups162 grolled oats (certified gluten-free)
- 2 tbsp14 gground flaxseed
- 1¼ cups300 gunsweetened oat milk (certified gluten-free)
- 1 tbsp20 gmaple syrup
- 2 tbsp27 gcoconut oil, melted, plus more for the pan
- 1 tsp4.2 gvanilla extract
- 2 tsp9.2 gbaking powder (gluten-free)
- 1 tsp2.6 gground cinnamon
- ¼ tsp1.5 gfine salt
- 1 medium182 gapple, peeled and coarsely grated (about 1 cup)
Cinnamon Apples
- 2 medium364 gapples, cored and cut into 1/2-inch dice
- 1 tbsp14 gcoconut oil
- 2 tbsp40 gmaple syrup
- ½ tsp1.3 gground cinnamon
- 2 tbsp30 gwater
- 1 pinch0.4 gsalt
- ¼ cup29 gtoasted walnuts, chopped, for serving (optional)
Kit: blender, box grater, large nonstick skillet or griddle, small skillet, spatula
Tips
- Use oats and oat milk labeled certified gluten-free. Regular oats are often cross-contaminated with wheat.
- Keep the heat at medium-low. Oat flour browns quickly, and the inside needs time to set before the outside gets too dark.
- Keep the pancakes about 4 inches across. Small pancakes made from gluten-free oat batter are much easier to flip in one piece.
- Hold finished pancakes in a 200°F oven on a baking sheet while you cook the rest.
Swap ideas
- Pear instead of apple, both in the batter and in the topping
- A softer, more floral fruit flavor. Cook the topping 1–2 minutes less, because pears soften faster.
- Almond milk instead of oat milk
- Works the same way in the batter. The pancakes taste a little less sweet and toasty.
- Chia seeds instead of ground flaxseed
- Binds just as well. Grind them in with the oats so they don't stay as little specks.
- Add 1/4 tsp each ground ginger and nutmeg to the batter
- A warmer, apple-pie spice flavor.
The numbers
Nutrition per serving
555kcal per serving
Everything else · 3 servings per recipe
- Saturated fat
- 12.2 g 61%
- Sugars
- 34.7 g
- Sodium
- 621 mg 27%
- Potassium
- 639 mg 14%
- Calcium
- 408 mg 31%
- Iron
- 3.4 mg 19%
- Vitamin C
- 8 mg 9%
- Vitamin B12
- 0.16 µg 7%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Cereals, oats, regular and quick, not fortified, dry, Seeds, flaxseed, Oatly Original Oatmilk (Nutrition Facts per 1 cup / 240 ml: 120 kcal, 5 g fat, 0.5 g sat fat, 100 mg sodium, 16 g carbs, 2 g fiber, 7 g sugars, 3 g protein, 350 mg calcium, 0.3 mg iron, 390 mg potassium, 0.4 mcg B12). Converted to per 100 g assuming ~244 g per cup (density ≈ 1.02 g/mL); vitamin C not listed, treated as 0., Syrups, maple, Oil, coconut, Vanilla extract, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Spices, cinnamon, ground, Salt, table, Apples, raw, with skin (Includes foods for USDA's Food Distribution Program), Beverages, water, tap, drinking
Method
Put the oats in a dry blender and blend for 30–45 seconds, until they turn into a fine flour.
Add the ground flaxseed, oat milk, 1 tbsp maple syrup, melted coconut oil, vanilla, baking powder, 1 tsp cinnamon and salt. Blend for 30–45 seconds, until smooth with no gritty bits. Scrape down the sides once if needed.
Pour the batter into a bowl and fold in the grated apple. Let it rest for 10 minutes. It will thicken to a scoopable batter that still spreads slowly. If it is too stiff to spread, stir in 1–2 tbsp more oat milk.
While the batter rests, make the topping. Melt 1 tbsp coconut oil in a small skillet over medium heat. Add the diced apples and cook, stirring now and then, for 4 minutes, until they start to soften.
Stir in 2 tbsp maple syrup, 1/2 tsp cinnamon, the water and a pinch of salt. Simmer for 3–4 minutes, until the apples are tender but still hold their shape and the liquid is glossy. Keep warm over the lowest heat.
Heat a nonstick skillet or griddle over medium-low heat and brush it lightly with coconut oil. Pour in 1/4 cup of batter per pancake and gently spread each one to about 4 inches across.
Cook for 3–4 minutes, until the edges look dry and set and the underside is golden. Oat batter shows fewer bubbles than wheat batter, so go by the edges. Flip carefully and cook for 2–3 minutes more, until golden and the center springs back when pressed.
Repeat with the rest of the batter, oiling the pan between batches and turning the heat down a little if the pancakes brown before the middle is cooked. Serve stacked with the warm cinnamon apples and walnuts, if using.
Storage: Refrigerate cooked pancakes and the cinnamon apples in separate airtight containers for up to 4 days. Freeze the pancakes in a single layer, then move them to a bag and keep for up to 2 months. Reheat in a toaster or a dry skillet, and warm the apples in a small pan or the microwave.
Questions
- How much protein is in gluten-free vegan apple cinnamon oatmeal blender pancakes?
- Each of the 3 servings has 10 g of protein, 13 g of fiber and 555 calories, calculated from USDA FoodData Central values for every ingredient.
- Is gluten-free vegan apple cinnamon oatmeal blender pancakes vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does gluten-free vegan apple cinnamon oatmeal blender pancakes take to make?
- 10 minutes of prep and 25 minutes of cooking, so 35 minutes of hands-on time, plus 10 minutes of unattended resting.
- Can you make gluten-free vegan apple cinnamon oatmeal blender pancakes ahead?
- Refrigerate cooked pancakes and the cinnamon apples in separate airtight containers for up to 4 days. Freeze the pancakes in a single layer, then move them to a bag and keep for up to 2 months. Reheat in a toaster or a dry skillet, and warm the apples in a small pan or the microwave.
- What can I substitute in gluten-free vegan apple cinnamon oatmeal blender pancakes?
- Pear instead of apple, both in the batter and in the topping — a softer, more floral fruit flavor. cook the topping 1–2 minutes less, because pears soften faster.. Almond milk instead of oat milk — works the same way in the batter. the pancakes taste a little less sweet and toasty.. Chia seeds instead of ground flaxseed — binds just as well. grind them in with the oats so they don't stay as little specks.. Add 1/4 tsp each ground ginger and nutmeg to the batter — a warmer, apple-pie spice flavor..
- Does gluten-free vegan apple cinnamon oatmeal blender pancakes contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 9, 2026 ·American
