Pancakes are the perfect breakfast food when you are entertaining guests. I dressed up a stack of pancakes with spiced apples and granola. Tart Granny Smith apple slices simmer in a mixture of brown sugar, maple syrup and cinnamon. Then, I combine butter, sugar, honey, oats and more to create a crunchy granola. The granola is not only a topping, but is also cooked into each fluffy pancake. The grand finale is a stack of granola-flecked pancakes topped with warm spiced apples and syrup and the crunchy granola.
Apple Crisp Pancakes
Print RecipeIngredients
- Granola
- 4 tablespoons unsalted butter
- 4 tablespoons light brown or coconut sugar
- 1/4 cup plus 2 tablespoons honey
- 2 cups rolled oats
- 2 tablespoons ground flax seed, optional
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Spiced Apples
- 1 tablespoon salted butter
- 1/2 cup light brown or coconut sugar
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon (preferably Saigon)
- 2 large Granny Smith apples, peeled, cored and cut into 1/2-inch slices
- Pancakes
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 large egg
- 2 tablespoons pure cane or blonde coconut sugar
- 3/4 cup low-fat buttermilk
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter, or as much as you need to grease griddle
Instructions
For the Granola, Heat oven to 325 degrees. Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine butter, brown sugar and honey. Microwave for 1 minute. Stir. Add oats, flax seed, vanilla, pecans, cinnamon and salt. Stir to combine. Pour granola onto baking sheet and spread evenly. Bake for 10 minutes. Stir. Bake for an additional 8 to 10 minutes or until golden brown. Allow to cool.
For the Spiced Apples, melt the butter in a medium nonstick skillet over medium heat. Add the brown sugar and cook until almost dissolved. Add maple syrup, cinnamon and apple slices. Stir to combine. Cover and cook until apples are soft, about 20 minutes.
For the pancakes, into a bowl, sift flour, baking powder, baking soda and salt. In a medium bowl, whisk egg then add sugar, buttermilk, oil and vanilla. Whisk until combined. Whisk in flour mixture until smooth. Let batter rest for 5 minutes.
Heat a cast-iron griddle or nonstick skillet over medium-high heat. Grease griddle with a bit of butter. Drop batter by 3 tablespoonsful for each pancake onto griddle into a round. Sprinkle a spoonful of granola over batter. You should be able to fit 3 pancakes on griddle at a time. Cook until bubbles form on top of batter, 1 to 2 minutes. Flip pancakes and cook for about 1 minute on other side. If pancakes brown too quickly, reduce heat to medium. Transfer pancakes to a serving plate. Grease griddle again and repeat process with remaining batter.
To serve, stack warm pancakes on top of one another and top with some spiced apples and syrup and granola.
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