Let’s make apple cinnamon oatmeal pancakes—because it’s officially fall, and because I'm in Minnesota, land of the prized honeycrisp apple. It’s harvest time for these sweet & tart fruits, and I want to celebrate them wherever I can. Care to join?
This one's a twist on the banana oat pancakes from my Kitchen Trios series. I wanted the apple cinnamon flavor to be front and center in these flapjacks, so I only used half a banana for body and a little bit of sweetness. Much like my salted maple pepita & coconut granola, half the joy of making these is in the cozy spiced scent that fills every corner of your kitchen. Rejoice! and keep the autumn vibes rolling.
Apple Cinnamon Oatmeal Pancakes
makes 4-6 cakes
Ingredients:
about 2.5 tablespoons butter, divided, plus more for serving
1 apple, peeled, cored, and thinly sliced
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 banana
1/4 cup milk
1 egg
1/2 cup oats
1/4 tsp salt
maple syrup for serving
Directions
Melt 1 tablespoon of the butter in a skillet over medium heat.
Add the sliced apple, brown sugar, and cinnamon. Cook, stirring occasionally, until apples have softened and the liquid has reduced a bit.
Take the apples off the heat and set aside about 10 slices.
Put the rest of the apple slices into a blender, followed by the banana, milk, egg, oats, and salt. Blend just until smooth.
Heat 1/4 tablespoon butter in a skillet over medium heat.
Pour about 1/4 cup of the batter onto the skillet and spread it out with a spatula. When the pancake has bubbles and dry edges, place a couple of the reserved apple slices on top. Flip, then cook for another minute or two.
Repeat steps 5 and 6 until all the batter is gone.
Comments