These pancakes make a delicious weekend breakfast and a fun recipe to get the kids involved in the kitchen
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat a non-stick frying pan over a medium heat.
In a large bowl, mix together the Greek yoghurt, eggs and vanilla extract. Whisk until the mixture is smooth. Add the sugar, oat flour, all-purpose flour, baking powder, bicarbonate of soda, salt and 1/2 tsp of cinnamon in a small bowl. Whisk until completely combined. If the batter is too thick, add 1 tablespoon of milk (or almond, oat or coconut milk) at a time until it reaches a scoopable consistency.
Using an apple corer, core the apples then slice them into 1cm discs.
Grease a griddle or pan by melting butter on it and moving it around until the surface is coated.
Dip the apple slices into the batter, making sure they’re fully coated, then place in the hot pan. Cook until bubbles start forming in the batter and the sides become set (approx. 2-4 minutes). Flip and cook for a further 2-4 minutes on the other side, or until golden brown and cooked through.
Mix the sugar and 1 tsp of cinnamon.
Coat the apple doughnut pancakes in the sugar-cinnamon mixture and serve immediately.
