Apple Oatcakes

These tender oatcakes are made with oats, applesauce, and molasses. You’d never guess they’re gluten-free and vegan!

To make the oatcakes, pulverize rolled oats in a food processor and blend in almond flour. Add some molasses and cinnamon (for sweetness), and blend with almond milk, applesauce, and coconut milk (for liquid and fat). A flax egg binds everything together.

I like to serve these earthy oatcakes with juicy, crunchy chopped apples and sweet maple syrup, but they’re also fabulous on their own.

Apple Oatcakes
Print Recipe
5 from 7 votes

Apple Oat Cakes

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: apples, oats, pancakes
Servings: 2 (8 Oatcakes)
Calories: 481kcal


Flax Egg

  • 3 tablespoons warm water
  • 1 tablespoon flaxseed meal



Make Flax Egg

  • In a small bowl, combine the water and flaxseed meal. Let sit for 5 minutes to thicken.

Make Oatcakes

  • In a food processor, add the oats and blend until finely ground.
  • Transfer to a large bowl and add the almond flour, baking powder, and cinnamon.
  • In a liquid measure, stir the almond and coconut milks, applesauce, and molasses until combined.
  • Add the wet ingredients—including the flax egg—to the dry ingredients and whisk until smooth.
  • Let the batter sit for 10 minutes to thicken while you warm a nonstick griddle over medium-low heat.
  • Portion ⅓ cup of batter onto the griddle. Cook for 4 to 5 minutes until batter slightly puffs and edges set by about ½ inch. Flip and cook 30 to 40 seconds.
  • Serve oatcakes warm with chopped apples and maple syrup.


Calories: 481kcal | Carbohydrates: 68g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 771mg | Potassium: 531mg | Fiber: 12g | Sugar: 17g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 569mg | Iron: 6mg