By Anna Olson
- Prep: 10 min
- Cooking: 30 min
- Apple Compote
- 2 1/2 cups (500 mL) peeled and sliced Granny Smith apples
- 1/4 cup (60 mL) pure maple syrup
- 1/2 tsp (2 mL) ground cinnamon
- Whole grain pancakes
- 3/4 cup (180 mL) whole wheat flour
- 3/4 cup (180 mL) regular large-flake rolled oats
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- Pinch ground nutmeg
- 1 1/4 cups (310 mL) milk
- 1 egg
- 2 tbsp (30 mL) pure maple syrup
- 2 tbsp (30 mL) butter melted
- 1 tsp (5 mL) lemon juice
- Butter for cooking (about 1 tbsp/15 mL) Plain yogurt
- Plain yogurt
In a small saucepan, over medium heat bring apples, maple syrup and cinnamon to a simmer. Reduce heat and cook until apples are tender, about 10 minutes, stirring occasionally. Serve warm compote warm over pancakes or waffles, or serve chilled over granola with yogurt.
In a large bowl combine whole wheat flour, oats, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together milk, egg, maple syrup, melted butter and lemon juice; pour over dry ingredients. Stir gently just until combined. (A few lumps are OK).
In a large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/4 cup (60 ml) batter per pancake into skillet. Cook until surface of pancake dulls and bottom is golden brown, about 3 minutes. Flip pancakes and cook for 1 to 2 minutes longer or until golden and puffed; remove to a plate. Keep pancakes covered and warm in 200 °F (100 °C) oven. Repeat with remaining batter, adjusting heat as necessary to prevent burning.
Serve pancakes with warm apple compote and a dollop of plain yogurt.
Top 5 Nutrients
|Calcium:||16 % / 172 mg|