Description
These walnut & spiced apple oat pancakes are the BEST fall pancakes. Made with apples infused with brown sugar, maple syrup and fall spices.
Ingredients
Scale
- Toasted Walnuts:
- ½ cup walnuts, chopped
- Spiced Apples:
- 1 ½ tbsp butter
- 1 apple, cut into small chunks
- 2 tbsp brown sugar, packed
- 1 tbsp maple syrup
- 1 ½ tspcinnamon, ground
- ⅛ tsp ginger, ground
- ⅛ tsp nutmeg, ground
- ⅛ tsp cloves, ground
- ⅛ tsp salt
- Apple Oat Pancakes:
- ⅔ cup (85g) all-purpose flour
- ½ cup rolled oats
- ½ tbsp brown sugar, packed
- 2 tsp baking powder
- ⅛ tsp salt
- ⅓ cup oat milk
- 2 eggs
Instructions
- Toast the walnuts. Preheat the oven to 400F. Line a baking sheet with parchment paper. Layer the walnuts in a single layer. Bake the walnuts for 6 to 7 minutes until they are golden brown. Remove from the oven and set aside to cool down.
- Make the spiced apples. In a small saucepan, melt the butter over medium heat. Add the apple chunks, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt.
- Bring the mixture to a low, gentle simmer. Continue to simmer for 4 to 6 minutes until the apples are soft. Remove the saucepan from the stove and strain out the apple chunks. Set aside. There will be extra liquid remaining in the saucepan. Measure out 4 tablespoons of the spiced liquid and set aside for now.
- Add the apple chunks to a food processor and pulse until smooth. Set aside for now.
- Make the apple oat pancakes. In a large mixing bowl, mix together the flour, rolled oats, brown sugar, baking powder and salt.
- In a medium sized bowl, beat the blended spiced apples, almond milk, 4 tablespoons of reserved spice liquid and eggs together until smooth.
- In a couple parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Gently fold in the toasted walnuts. Let the batter rest for 10 minutes.
- Melt a couple teaspoons of butter on a nonstick skillet over medium heat. Once melted, add ⅓ cup of pancake batter to the skillet. Cook for 2 to 3 minutes, until bubbles start to appear in the pancake. Flip the pancake and cook the other side for another 2 to 3 minutes until the pancake is golden brown and cooked through.
- Add any optional toppings and serve immediately.
Notes
- This recipe does not include extra apples for topping the pancakes with. If you want to add spiced apples on top of your pancakes, double the spiced apple portion of the recipe.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pancakes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 9.1g
- Sodium: 308mg
- Fat: 11.7g
- Saturated Fat: 3.1g
- Unsaturated Fat: 7.7g
- Trans Fat: 0.1g
- Carbohydrates: 27.1g
- Fiber: 2.5g
- Protein: 6.2g
- Cholesterol: 70mg