These apple pancakes are a delightful, wholesome twist on a classic favorite. The addition of thin apple slices gives each pancake a light, fruity sweetness and a pleasant texture contrast. They are hearty enough for breakfast but light and satisfying enough to enjoy any time of day. With a combination of oat bran, almond flour and ricotta, these pancakes offer more fiber and protein than regular pancakes while still remaining fluffy and indulgent.
I love serving them with a simple cup of coffee; the comforting aromas of apple and cardamom pair beautifully with a hot beverage. They are quick to make, easily customizable to personal tastes, and make a lovely weekend treat or a special weekday breakfast when you want something a little different.
If you enjoy experimenting, you can adapt the toppings and mix-ins: a dusting of cinnamon or vanilla icing sugar, a drizzle of honey or maple syrup, a smear of jam, or even a scoop of vanilla ice cream for an indulgent dessert-style breakfast.
Quick Weekend Apple Pancakes
Breakfast, Brunch, Snack
Modern Mediterranean
10 minutes
20 minutes
30 minutes
4
538 kcal
Ramona Sebastian
Equipment
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Frying pan or skillet
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Mixing bowl
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Spatula
Ingredients
- 180 g white flour (6.35 oz) (optional: organic)
- 100 g oat bran (3.53 oz)
- 2 medium apples (leave skin on if organic)
- 2 large eggs
- 2 tablespoons apple sauce
- 2 tablespoons chia seeds
- 3 drops cardamom oil or a pinch of ground cardamom
- 40 g almond flour (1.41 oz)
- ½ teaspoon bicarbonate of soda
- 1 tablespoon cider vinegar
- 20 g coconut oil (0.71 oz), melted
- 180-200 ml oat milk (6.09 fl oz)
- 100 g ricotta cheese (3.53 oz)
- 1 pinch Himalayan salt
Instructions
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Wash the apples and slice them thinly into rings or half-rings. If your apples are organic you can leave the skin on; otherwise peel them. Set the slices aside.
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In a large bowl combine the dry ingredients: white flour, oat bran, almond flour, chia seeds and a pinch of salt. Stir well to blend evenly.
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Mix the bicarbonate of soda with the cider vinegar to activate it, then add this mixture to the dry ingredients. Whisk to distribute.
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Add the wet ingredients to the dry: eggs, ricotta, melted coconut oil and apple sauce. Add the cardamom (or cardamom oil) and a pinch of Himalayan salt. Begin mixing and slowly pour in the oat milk until you reach a smooth, thick batter—adjust the milk amount to obtain a pourable but not runny consistency.
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Heat a frying pan over low to medium-low heat and brush lightly with coconut oil. Place 4–5 apple slices in a small cluster on the pan. When the lower side is slightly cooked, pour enough batter over the apple slices to just cover them.
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Cook until the edges of the pancake are set and the underside is golden brown, then carefully flip and cook the other side until done. Repeat with the remaining apple slices and batter. If you have multiple pans you can speed up the process by using more than one burner.
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Serve warm. Finish with a light dusting of vanilla icing sugar or cinnamon, and add toppings to taste: jam, marmalade, melted chocolate, Nutella, a drizzle of honey or maple syrup, or a scoop of vanilla ice cream for a decadent touch.
Notes
Nutrition
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