Double Apple Oat Pancakes

These crowd pleasing double apple oat pancakes are flavoured with cinnamon, and topped with a sweet apple compote. Perfect for warming you up on a chilly autumn morning!

Double Apple Oat Pancakes

Oh lovely pancakes. Easily my favourite breakfast, but not the most practical to prepare when you are responsible for the care of  a tiny saboteur sweet baby boy. My parents were visiting last week, so I was able to outsource baby care from time to time (ok fine, the majority of the time), which allowed for novelties like straightened hair, eyeshadow a good twenty minutes of peaceful pancake flipping. Rejoice!

Double Apple Oat Pancakes

These apple oat pancakes are such crowd pleasers. My parents loved them, James gobbled them up, and Kirk and I enjoyed them so much we fought over the leftovers… They are full of good stuff too, oats, apples, cinnamon, and then topped with a gorgeously sweet apple compote (hence, “DOUBLE” apple). Double the apple, double the fun, I say!

Double Apple Oat Pancakes

Enjoy!

Double Apple Oat Pancakes
 
Prep time
Cook time
Total time
 
These crowd pleasing double apple oat pancakes are flavoured with cinnamon, and topped with a sweet apple compote. Perfect for warming you up on a chilly autumn morning!
Author:
Recipe type: Breakfast
Serves: 14 pancakes
Ingredients
  • For Pancakes:
  • 2 cups oats
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 2 cups unsweetened apple sauce
  • 1 cup milk (whatever you like, I have used almond and dairy)
  • 1 egg
  • a little coconut oil, butter, or cooking spray for cooking
  • For Apple Compote:
  • 3 apples (a sweeter variety like gala), peeled, cored and sliced
  • 2 tbsp butter (or coconut oil, if you prefer)
  • maple syrup for topping (optional but encouraged!)
Method
  1. Place the pancake ingredients into a blender. Blend until smooth, and allow to sit and thicken.
  2. Make the compote: melt butter or coconut oil in a small saucepan over medium heat. Add apples, and cover. Turn the heat down to low, and allow to slowly cook, stirring occasionally, until completely softened and starting to caramelize. If they are cooked before you have finished flipping your pancakes, set to one side until you are ready to use.
  3. Make the pancakes: Heat a little coconut oil (or another neutral oil) in a pan over medium heat. When the pan is hot, turn the heat to low, and drop three blobs of batter onto the pan. I prefer to keep these ones small (about 3 inches/8cm in diameter). When they are set and golden on one side, flip them over until they are golden on the second side. Repeat until all of your batter is cooked.

Pro tip: Make extra apple compote and top your porridge with it through the week!

Veganize: Use a flax egg in place of a regular egg.

Notes: Use certified gluten free oats if you need them to be completely gluten free.

 

 

 

14 comments

  1. Bill says:

    This was an awesome recipe! I did make a few modifications based on other reviews: I subbed 1C buttermilk and used only 2t baking powder. I also let the batter sit for about 15 minutes and then firmly tapped the bowl a couple times (a trick from my chef friend who makes the best pancakes). These were amazing and were devoured by me, my bf, and my nephew at breakfast with real maple syrup. 

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