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
16
INGREDIENTS
INGREDIENTS 7 SERVINGS
- Pancakes
- 1/4 cup (60 milliliter) flour
- 2 teaspoon (10 milliliter) baking powder
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
- 1 cup (250 milliliter) quick cooking oats
- 1 cup (250 milliliter) ricotta cheese
- 2 eggs
- 1/4 cup (60 milliliter) milk
- 1 tablespoon (15 milliliter) lemon juice
- 1 tablespoon (15 milliliter) sugar
- 1 tablespoon (15 milliliter) Cinnamon Seasoning with Chia
- Compote
- 2 tablespoon (30 milliliter) butter
- 2 Granny Smith apples, peeled, cored and finely diced
- 1 cup (250 milliliter) apple cider
- 1/4 cup (60 milliliter) packed brown sugar
- 1 tablespoon (15 milliliter) Cinnamon Seasoning with Chia
- 2 teaspoon (10 milliliter) 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.
