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Oat & Apple Pancakes
Oat & Apple Pancakes

Oat & Apple Pancakes

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Cook Minutes 30 Min
Prep : 15 minutes Cook: 10-15 minutes DIFF : Easy As
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-2 medium red apples
1 cup wholemeal flour
½ cup jumbo wholegrain oats
½ tsp Gregg's Ground Cinnamon
¼ tsp Gregg’s Ground Mixed Spice
1 tsp baking powder
½ tsp baking soda
1 egg (size 7)
1 ½ cups buttermilk
2 Tbsp vegetable oil
Yoghurt to serve
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Step 1
Remove the core from the apples and cut into 0.5 cm rings. You will need 12 rings.
Step 2
Put the wholemeal flour and oats into a mixing bowl. Sift in Gregg’s Ground Cinnamon, Gregg’s Ground Mixed Spice, baking powder and baking soda. Stir to mix.
Step 3
In a separate bowl whisk together egg, buttermilk and runny honey. Pour into the dry ingredients and mix well. Set aside while cooking the apples.
Step 4
Brush a little vegetable oil into a crepe pan or frying pan. Add the apple slices and cook over a medium low heat until golden and soft. Remove from the pan and set aside.
Step 5
Add a little extra vegetable oil. Pour in ¼ cup of the prepared batter. Top with an apple slice. Cook over a medium low heat for approximately 2 minutes, or until bubbles appear on the surface of the batter and break. Turn over and cook the other side for 1-2 minutes, until golden and cooked. Keep warm while cooking the remaining batter. Serve with a dollop of yoghurt.
Kraft Kitchen Tips!
To freeze: Cooked pancakes can be frozen. Separate the pancakes between layers of baking paper to make defrosting easy. Wrap in cling film and freeze. To re-heat, remove cling film and wrap in foil. Heat in the oven. Alternatively remove paper and cling film and place on a microwaveable tray and microwave for 40 seconds.
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