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Healthy Applesauce Oatmeal Pancakes

Everyone has a story to tell when it comes to pancakes. Whether it’s a memory from your childhood, watching your mother flip those fluffy cakes on the griddle every weekend, or sitting at a booth in your favorite neighborhood diner where the coffee flows like water and the pancakes are the size of your plate. Whatever your pancake story is, I’m sure it’s special.

Healthy Applesauce & Oatmeal Pancakes via Queen of Quinoa


Written by Alyssa Rimmer from Queen of Quinoa

Because pancakes are just one of those foods. The special kind of food. A food that instantly brings a smile to your face, and takes you to another world with each bite you take.

For me, the art of pancake making came from my Dad. When I was growing up, we had pancakes everyday Saturday morning, always blueberry and always served with a dollop of butter and drizzled (or sometimes drenched) in pure Vermont maple syrup. That was our style. Simple and delicious. It was a ritual of sorts.

But that changed for me when I went gluten-free a few years ago. Sadly, I can no longer enjoy my Dad’s Saturday morning pancakes. But I wasn’t going to let that stop me from making them! We now carry the tradition on in our house, we’ve just tweaked the recipes slightly.

Once I mastered the perfect gluten-free pancake, it was time to start experimenting. That’s one of the wonderful things about pancakes. They’re easy to manipulate and they love getting infused with new flavors.

With this batch of gluten-free pancakes, I wanted to go the super healthy route.

First, I didn’t want to use any starches (which is a common ingredient in gluten-free baked goods), because they’re essentially devoid of any nutrients. Instead, my focus was on fiber and protein rich flours, which quickly led me to oats and almond flour, both of which are very nutritious. I also threw in a scoop of vanilla protein powder to pack these cakes with even more of a nutritional punch.

Second, I wanted to reduce the fat content considerably. Not to say that most pancakes are full of fat, because they’re not, but there are little tricks you can do to make them that much lighter. I opted for applesauce to replace some of the oil and some of the fat from the eggs and then chose to use just egg whites as my binding agent (I have yet to master the perfect vegan pancake).

As I always do, I used almond milk, which does have some fat, but it’s the healthy kind of fat (just like the flour), and is much lower in calories than it’s dairy alternatives.

Healthy Applesauce & Oatmeal Pancakes via Queen of Quinoa

Overall, these healthy applesauce gluten-free pancakes were a huge hit. The texture is not quite as sturdy as your traditional gluten-filled pancake, and you have to be careful when you flip them, but boy where they tasty. And because they were packed with nutrients and protein, I was left feeling full on just two. A successful Saturday morning breakfast in my book!

What’s your pancake story?

Healthy Applesauce Oatmeal Pancakes

Healthy Applesauce Oatmeal Pancakes

Yield: 9 - 10 pancakes, depending on the size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A lightened up, gluten-free version of perfect griddlecakes, these oatmeal pancakes are sweet, flavorful and perfect for a weekend breakfast!


  • 1 1/2 cups rolled oats (gluten-free optional)
  • 1/2 cup blanched almond flour (I recommend Honeyville)
  • 2 tablespoons flaxseed meal
  • 1/2 - 1 teaspoon cinnamon (depending on your taste preference)
  • 1 tablespoon coconut palm sugar (or brown sugar)
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 6 tablespoons egg whites (roughly two large egg whites)
  • 1 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • Oil/butter for cooking
  • Topping ideas: toasted coconut, apple butter, raspberry jam, fresh fruit, sliced apples tossed in cinnamon, butter/coconut oil & maple syrup (pure, of course!)


  1. Blend 1 cup of the oats in a food processor or high-speed blender until they resemble a flour. Transfer to a large mixing bowl and add the rest of the dry ingredients.
  2. In a separate mixing bowl, beat together the wet ingredients until fully incorporated. Add the wet ingredients to the dry and beat until smooth. Let sit for 5 - 10 minutes to let the oats soften a little.
  3. Heat a griddle pan over medium-low and grease with your desired ingredient (I used coconut oil which was lovely). Ladle the batter on the pan, whatever size you would like. Cook until small bubbles start to form about 3 - 5 minutes, or until browned. The bottom of the pancakes should be fully cooked and sturdy enough to slide the spatula under them. If it's not and the pancake starts to break, continue to cook.
  4. Flip (carefully!) the pancakes over and cook for another 2 - 3 minutes until brown. Serve immediately with your choice of toppings.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 234Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 284mgCarbohydrates 27gFiber 4gSugar 13gProtein 7g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!


Sunday 7th of January 2018

Anyone know if this recipe would work on a waffle iron? And I didn't think about until you asked, but YES, I do have a pancake story! When I was a child, my mother would let me make the pancakes, and I would make them all in the shapes of animals, people, or something special for each family member! None were round, that was too boring! :) What fun!


Saturday 16th of November 2013

Whipped up these pancakes for a healthy Saturday morning breaky and was thoroughly impressed. Had to substitute whole wheat flour for the almond flour as I didn't have any on hand and I skipped the protein powder as well for the same reason. I also just used two whole eggs because I couldn't be bothered to separate the whites. They turned out great! Fluffy and moist. Topped them with vanilla Greek yogurt and a mix berry compote. Delish!


Monday 21st of October 2013

Aha I love the idea of a pancake story!! I might have to write out my own someday :) LOVE how thick and hearty these look! Have you heard of Isa Chandra (creator of Post Punk Kitchen)? She has some FANTASTIC vegan pancakes that I adore!!


Thursday 5th of September 2013

What can I use as a substitute for the almond flour and almond milk, as I have an almond allergy?

Alaina @ Fabtastic Eats

Monday 22nd of April 2013

I make a batch of pancakes or waffles for my son every week and freeze them to last all week. I try to makes them as healthy as possible and these definitely fit the bill! Can't wait to try these out wit him! Thank you!

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