desserts

Pancakes with Apple Pie Compote

Is there anything better than pancakes from scratch? How about scratch pancakes with apple pie filling on top? Cinnamon and Nutmeg with Chia adds big spice with a touch of crunchy texture to this decadent breakfast treat.
20 min
PREP TIME
30 min
COOK TIME
260
CALORIES
18
INGREDIENTS
7
Servings

INGREDIENTS

  • Pancakes:
  • 1/4 cup (60 ml) flour
  • 2 tsp (10 ml) baking powder
  • 1/4 tsp (1 ml) Sea Salt Grinder
  • 1 cup (250 ml) quick cooking oats
  • 1 cup (250 ml) ricotta cheese
  • 2 eggs
  • 1/4 cup (60 ml) milk
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) sugar
  • 1 tbsp (15 ml) Cinnamon Seasoning with Chia
  • Compote:
  • 2 tbsp (30 ml) butter
  • 2 Granny Smith apples, peeled, cored and finely diced
  • 1 cup (250 ml) apple cider
  • 1/4 cup (60 ml) brown sugar, firmly packed
  • 1 tbsp (15 ml) Cinnamon Seasoning with Chia
  • 2 tsp (10 ml) cornstarch

Preparation

  • 1 For pancakes, combine flour, baking powder, and salt in medium bowl. Whisk to combine. Add remaining pancake ingredients and mix just until fully combined. Let sit 5 to 10 minutes.
  • 2 Heat non-stick skillet or griddle over medium heat. Drop 2 tbsp (30 mL) batter into skillet. Flip once batter begins to bubble. Cook until golden brown on both sides. Repeat with remaining batter.
  • 3 For compote, heat butter in large saucepan over medium heat. Add apples. Sauté 10 minutes, or until apples are tender. Add remaining ingredients. Cook, stirring occasionally 5 to 10 minutes or until slightly thickened. Serve immediately.

NUTRITION INFORMATION

(per Serving)

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