Apple Pie Pancakes
Apple Pie Pancakes are super easy and super satisfying and definitely a must try for a weekend brunch. These are especially great as a winter breakfast dish as the apple pie topping is warm, spicy and comforting.
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Ingredients
Apple Pie Topping
- 2 - 3 Large Apples (or 3 - 4 medium sized) Peeled, cored and chopped
- 1 Tbsp Butter or substitute with fresh lemon juice
- ¼ Cup Brown Sugar
- ¼ tsp Ground Cinnamon
Pancakes
- 1½ Cup Milk*
- 1 Large Egg
- 2 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 1 tsp Vanilla Extract
- ¼ Cup Soft brown sugar
- 2 Cups All-Purpose/Cake Flour*
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Allspice or ground nutmeg
- ¼ tsp Salt
Instructions
Apple Pie Topping
- Peel, core and chop the apples to dice size and place in a small saucepan
- Add the butter or lemon juice, then the sugar and cinnamon
- Cover and place on medium heat for 5 minutes, then uncover and cook on low for a further 5 minutes
Pancakes
- Mix together the wet ingredients, then add the sugar and mix through
- Sift in the dry ingredients and mix until well combined
- Set aside to rest, covered, for 5 - 10 minutes while you prepare your pan and your apple pie topping
- Heat a non-stick pan, pancake pan or griddle pan to medium heat and spray with a little non-stick cooking spray
- Pour around ¼ cup amounts of the batter into the pan. Cook these in batches as not to crowd the pan. Cook until the edges are set and bubbles have formed on the top, around 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done
- To serve, stack the pancakes and spoon over the apple pie topping. For a little crunch, sprinkle with toasted flaked almonds or walnuts or a little granola
Notes
*Feel free to substitute the flour for a gluten free flour if you wish. This applies to the milk as well, you may substitute with a non-dairy milk.
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