We love pancakes and as the temps get cooler in the fall and winter months we are always looking for a warm filling breakfast. We like apple pancakes and oatmeal so I thought I would combine the two and make oatmeal pancakes topped with apples. As I was in the kitchen reaching for the vanilla I saw a jar of Mighty Maple Peanut Butter and grabbed it. We like our peanut butter too, well the girls and I. We must have a dozen different nut butters open at any given time, what can I say we like options. Visions in my head danced around, I wasn’t going to smear nut butter on pancakes again, I wanted something pretty to go with the apples, lighter and maybe fluffier… finally I had it! I would mix the Mighty Maple PB with my favorite coconut milk greek yogurt! I savored every bite of these pancakes and if I wasn’t so full I would wanted more! If you are more of a maple syrup fan you can also top these with the apples and maple syrup.
Oatmeal Pancakes with Apples and Peanut Butter Maple Cream
Makes 4 servings
1c buckwheat flour, whole wheat, or flour of choice (used buckwheat flour)
2 TBSP coconut palm sugar
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 tsp vanilla
1/2 c oat flour, gluten-free
1/2 c oats, gluten-free
1 1/2 c almond milk, or non dairy milk of choice (used So Delicious Almond Milk Plus, for the extra protein)
1 chia egg (1 TBSP ground chia 4 TBSP water)
Apple Topping:
2 apples, peeled, cored, and diced
2 TBSP coconut palm
1 TBSP coconut oil
dash of cinnamon, optional
Maple cream:
2-4 servings, if you want more than a dollop for 4 people make a double batch
6 ounce container vanilla greek yogurt (used So Delicious Greek Style Vanilla Coconut Milk Yogurt)
1-2 TBSP Maple Peanut Butter (used a heaping tablespoon of Peanut Butter & Co Mighty Maple Peanut Butter)
Heat coconut oil for the apple topping in a skillet and add apples. When apples start to get soft add coconut palm and cinnamon. Turn to low and continue to watch them and remove from heat when done. In a medium bowl make your chia egg and set aside. In another bowl mix together flours, coconut palm, baking powder, salt, cinnamon, and oats. Once chia has thicken to a gel add vanilla and almond milk to it and gently stir in dry blended mixture. Heat a griddle or pan to medium sprayed with coconut oil spray or brushed with a little coconut oil. Place spoonfuls of batter on the hot griddle and cook until edges are set and flip. Continue cooking pancakes in batches. In a bowl mix together yogurt and peanut butter for the maple cream. Plate pancakes, top with apple topping and maple cream. Enjoy!
