When I decided I was ready to start posting on Refine again, I knew I couldn’t keep up my minimum three posts per week schedule. Initially, I wanted to hold myself accountable for generating regular blog content, but at times it can be really challenging on top of my full time job. Going forward, I basically plan to post whenever I can. Today’s post is a reflection of that plan because these pancakes were simply something I decided to whip up on a Sunday morning. I took a few extra minutes to snap some photos so I could share this perfectly seasonal breakfast, because these pancakes are just too good.
The pancake part of the recipe is just my favorite fluffy pancakes that I make all too often, so feel free to make them standalone or with a completely different topping. The real star of this show is the apple compote on top. It tastes just like apple pie so you don’t have to feel bad about having your [pan]cake and eating pie too! It’s plenty sweet as is, so no maple syrup necessary.
Apple Pie Pancakes
Yield: 8 pancakes
Apple pie compote:
- 2 small or 1 large apple, diced
- 1 tablespoon butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1-½ cups almond milk
- 2 large eggs
- 1 tablespoon butter, melted and cooled
- 2 teaspoons vanilla extract
In a small saucepan over medium-low heat, stir together all ingredients for the compote. Allow the mixture to simmer, stirring frequently, for about 15 minutes or until the liquid starts to thicken and the apples soften.
Meanwhile, heat a griddle or large frying pan over medium heat and coat with a small amount of butter.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk, eggs, butter and vanilla. Pour the wet ingredients into the flour mixture and stir just until combined.
Pour about ⅓ cup of batter onto the griddle for each pancake. Cook until bubbles form around the edges, then flip and cook about 2 minutes more, until golden. Repeat with remaining batter.
Portion 2 pancakes onto each plate and top with the apple compote.
Refine Cooking Notes
If you don’t have whole wheat pastry flour on hand, feel free to substitute half regular whole wheat and half all-purpose, or entirely all-purpose flour.
Shop the post: