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!

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!

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!

Enjoy!

Double Apple Oat Pancakes

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

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: Emma

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.

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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.