Weekend brunch is highly favored in our home, but we don’t always have the time or the energy for a large production. Sometimes you need something quick, easy and tasty, so you get out of the house or back into bed. Whatever the situation, these pancakes are made from oats and simple to make.
Boxed pancake mix is full of sugar and shelf stabilizing ingredients, and in Finland you can’t even find a boxed mix. They create their batter from real ingredients, as should everyone! These oat pancakes are more dense then a traditional fluffy pancake, but also very filling. I use spices in the batter to add flavor without the extra calories.
You can substitute other fruits than apples, if you prefer. A berry medley or pears would work well with this too. I added a ripe banana for a little extra sweetness.
Note: If you need to add more protein to your diet, adding a scoop of protein mix into the batter works really well. You can also make these ahead and freeze or refrigerate them and take them on the go for a quick snack.
1 ½ cup of oatmeal
4 tsp Ground flax seed (or whole)
1/2 cup milk
1 tsp baking soda
1/2 tsp Cinnamon
1 tsp Vanilla
Pinch of Nutmeg
Pinch of Salt
Cooking spray or butter
2 Cups Apples, Rough Chopped
1 Banana, 1-in bites
1/2 tsp Orange zest
Big Pinch Cinnamon
1 tsp. Vanilla
Toasted pumpkin seeds
Maple Syrup of your choice
Dash of Cinnamon
1. Add all of the Pancake batter ingredients together, stir well to combine.
2. With your largest frying pan, turn the heat to medium and coat lightly with a cooking spray or butter if you can’t resist. Use your 1/4 measuring cup to portion out even pancakes. And, flip once they start to bubble. Repeat until all of the batter is gone.
3. While you are flipping your flap jacks, put a small sauce pan on medium heat and combine all of the fruit and spices for the chutney. Simmer the fruit mix until it starts to soften and turn into a sauce.
4. Assemble your pancake stack, add a large dollop of your apple chutney, sprinkle with toasted seeds, drizzle with a high grade maple syrup, and a dash of cinnamon.