apple crumble pancakes
These pancakes are thick and fluffy, almost cake-like thanks to a yoghurt-heavy batter. The addition of apple, cinnamon and a sprinkle of some extras gives crumble vibes too! They are great served with a drizzle of almond butter, syrup (for older kids) - or, controversially - custard!
RECIPE
Makes 8 large pancakes
Suitable from: 6 months (omit sugar)
Ingredients:
150g/ 1 cup & 1tbsp plain flour
25g/ ¼ cup oat flour/ready oats
1 ½ teaspoons of baking powder
1 tsp cinnamon
1 apple finely grated
1 large egg
200g/ ¾ cup yoghurt or dairy-free yoghurt*
1 tsp vanilla extract
1 tbsp milk or dairy alternative
Topping: 1 tbsp rolled oats, ½ teaspoon cinnamon and 1 tsp demerara sugar
Method
Add your flour, milled oats, baking powder and cinnamon to a bowl, mixing well until combined
Make a well in the dry mixture and add your grated apple, egg, yoghurt and vanilla - mixing to bring the batter together. At this stage it will be quite thick, so add some extra milk to loosen it slightly.
Prepare your (optional) ‘crumble’ topping by mixing oats, cinnamon and sugar in a bowl
Place your frying pan or skillet on medium to high heat and add your fat of choice to the pan (e.g. butter, oil). Add dollops of your pancake batter, pressing down with the back of a spatula to flatten slightly. Add a sprinkle of your crumble mixture to that side before you flip them.
After 1 ½ -2 minutes flip your pancakes, and cook for a further 1 minute on the other side with the heat down slightly (avoid too hot and too long on this side otherwise your sugar can burn instead of caramelise). Flip back onto the original side for a further minute to ensure cooked due to the thickness of the batter. They should rise well and be light and fluffy.
👍 High calcium recipe - great for growing bones
👍 Recipes like this are perfect for when you’re thinking of ways to get extras in - grated fruit, vegetables, milled seeds, oats and more are all easy to incorporate into pancake batter
👍 Dairy free*/Vegetarian