Sunday was one of those quietly blessed days. The sky was a bright blue glass dome and the sunshine was a water-colour stripe across our sunroom floor. We slept easily and well as the sun crept into our bedroom and lit the walls and the wind brushed the leaves of the tree outside against the window panes. We rose, we pottered around and introduced ourselves into the world on that bright cold morning. We escaped from the thickening crowds and entertained ourselves inside our own four walls for the remainder of the day. I stayed close to the stove all day. Warming my body and warming my soul with old favourites and new ideas. It was a simple kind of day. It was a deeply enriching simplicity where you realise that all you have right now is all you really need to make you happy and nourished forever if only you remember to look through the eyes of gratitude.
I dreamed of these pancakes all week and Sunday felt like a brunch day. Too late home from an early morning errand to be breakfast and too sweet and cake-like to be called lunch. I whisked together the batter, waited patiently for each pancake to bubble and be flipped and then wait for its siblings to join it in the plate to keep warm. I listened to Edith Piaf and Dean Martin and padded across the wooden floors on bare, cool feet. A gift of apples from a friend-in-passing became the caramelised topping for the substantial but fluffy pancakes. When all was complete I curled up in a sun-washed chair and devoured my oat and apple pancakes. I looked out across the bay and realised that my heart was calm, my mind was completely in the moment: I felt thoroughly nourished.
These are thick, cake-y pancakes. Hearty, winter morning pancakes for mornings where you linger in a sunny spot with a book and a pot of tea. They are filled with all the best winter things: oats, apples, cinnamon and stand up very well to reheating for an afternoon snack (or second breakfast helping). They also do well when cooled, wrapped tightly in plastic wrap and stored in the freezer. Perfect for those extra lazy winter mornings, or for a lunch box friendly snack. These Oat and Apple Pancakes are perfect for cooking with children, and you can even make the batter the night before and leave in the fridge overnight. Then all you need to do is heat the pan and cook them in the morning. The stewed apples are worthy of multiplying. Any leftovers are delightful reheated for dessert topped with a scoop of ice cream or some thick Greek yoghurt.
Oat and Apple Pancakes
Gluten Free. Makes 8 large pancakes.
Ensure your quick oats are gluten free. I used Freedom Foods Free Oats. I topped mine with stewed apples, you may wish to add a dollop of thick yoghurt, some golden syrup, or for extra indulgence, some ice cream.
- 80 grams almond meal
- 80 grams brown rice flour
- 70 grams buckwheat flour
- 70 grams quick oats
- 2 teaspoons ground cinnamon
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1/4 cup greek/natural yoghurt
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 heaped tablespoons brown sugar
- 1 medium apple, grated
- Stewed apples to serve, recipe below
- In a medium size bowl whisk together almond meal, brown rice flour, buckwheat flour, quick oats, cinnamon, gluten free baking powder, and salt.
- In a separate bowl whisk together yoghurt, milk, eggs, vanilla and brown sugar until well combined. Gently stir in apple.
- Make a well in the centre of the dry ingredients and add apple mixture. Whisk until just incorporated.
- Heat a non-stick heavy bottomed frying pan over medium heat and add a little olive oil or butter to grease the bottom of the pan.
- Add approximately 1/4 cup of batter to the pan. You may have to spread the mixture out a little in a circular shape. Cook until bubble appear on the surface of the batter, about two minutes, once most of the bubbles have popped, flip pancake over and cook for another two minutes on the other side.
- Transfer pancake to a plate and keep covered while you repeat with the remaining batter. You may be able to cook more than one pancake at a time depending on the size of your frying pan.
- To serve, top with with stewed apples and other toppings if desired.
This recipe is easily multiplied. I suggest making at least a double batch. They will keep in the refrigerator for up to two days.
- 1 medium apple, thinly sliced
- 2 teaspoons golden syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla essence
- 1 tablespoon water
- Add all ingredients to a small saucepan. Place over a low heat and cook, covered until apple is soft.
- Uncover and cook until juices have thickened slightly. Serve with pancakes.