bakingglutenfreememories With apricot season wrapping up, I wanted to make sure to squeeze in a recipe with fresh apricots since they are so delicious. Adding fresh fruits or vegetables to breakfast is always a great choice so I decided to make these apricot oat pancakes.
The base of these pancakes is an apricot puree that is simply made by blending apricots and almond milk together. The addition of oats adds great texture and a heartiness that will keep you full for a few hours. Besides eggs, these pancakes have a healthy serving of full-fat Greek yogurt which makes them protein rich. Ground cinnamon adds a bit of spiciness which nicely compliments the mellow apricot flavor.
These apricot pancakes can be whipped up in just 15 minutes before cooking. They are great topped with more fresh apricots and maple syrup or even some whipped cream. They overall make for a tasty and hearty breakfast!
Ingredients
- full-fat Greek yogurt, unsweetened
- 4 medium-sized apricots
- unsweetened almond milk
- quick cooking gluten-free rolled oats
- gluten-free all-purpose flour
- eggs
- ground cinnamon
- salt
- baking soda
These apricot oat pancakes are: hearty, healthy, flavorful, gluten free, naturally sweetened, soft, fluffy, and full of protein!
A couple other recipes to check out on the blog are these Fluffy Oat Pancakes and this Grain Free Apricot Crumble.
Topping Options
- sliced, fresh apricots
- whipped cream
- butter
- yogurt
- maple syrup
- fresh berries
- chopped pecans or walnuts
How to Make Apricot Oat Pancakes
To begin, cut the apricots in half and place them in a high speed blender. Then pour in the almond milk and blend for about 15-20 seconds or until pureed.
Next, pour the blended apricots in a mixing bowl. Add in the Greek yogurt and mix well. I prefer Greek yogurt since it is very high in protein. Then add in the oats. Stir and let the oats sit for 5 minutes to thicken and absorb some of the liquid. Now pour in the eggs and mix well.
Then add in the flour, baking soda, ground cinnamon and salt. Stir well until the batter is smooth. The batter texture will be on the thicker side. If it is too thick, you can add a tablespoon more of milk.
Finally, heat a pancake griddle or pan to medium temperature. Once heated, pour the batter into rounds on the griddle or pan and cook for 3-4 minutes before using a spatula to flip it over to cook for another 3-4 minutes or until browned. You can gently pat down the pancakes after flipping them over with the back of a spatula so that they cook a little bit quicker and aren’t so fluffy.
*I like cooking my pancakes on an oiled cast iron pan. The flavor is great, it browns pancakes nicely, and it cooks really well. But for being short on time and wanting to cook multiple pancakes at once, a griddle is great!
Serve the pancakes with your favorite toppings!
Storage Tips and Notes
- Store these pancakes in a sealed container in the refrigerator for up to 4 days for best results.
- Other good milk options besides almond milk are: oat, cashew, and regular milk.
- You can also make these dairy free by substituting with dairy-free yogurt. I would recommend either a cashew or coconut yogurt.
Apricot Oat Pancakes
Ingredients
- 4 medium-sized, fresh apricots cut in half (123g)
- ½ cup unsweetened almond milk (119ml)
- ½ cup Greek yogurt, full-fat and unsweetened (127g)
- 2 eggs
- ½ cup quick cooking rolled oats, gluten-free (51g) I used Bob's Red Mill brand
- 1 cup gluten-free all-purpose flour (150g)
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a high speed blender, place apricots and almond milk. Blend for about 15-20 seconds or until nice and smooth, like a puree.
- Pour the blended apricots in a bowl and stir in Greek yogurt. Then stir in the oats until well-mixed and allow the batter to sit for 5 minutes to thicken some.
- Next, mix in the eggs. Add in the flour, cinnamon, salt, and baking soda. Mix well.
- Heat a pan or pancake griddle on medium temperature. Once heated, scoop out the batter into nice rounds spaced out. Cook for 3-4 minutes before using a spatula to flip them over and cook for another 3-4 minutes or until browned nicely. (After flipping them over, I gently pat them down with the back of the spatula)
- Repeat the cooking steps until all batter is used up and top pancakes with your favorite toppings.
