Is that chorus familiar to you too??
It was only mid-morning and already my kids were dying of starvation. I am guessing it was because they all claimed to have eaten breakfast before they ran off outside yesterday, but a glass of milk and an apple or a tiny bowl of rice bubbles really isn’t enough breakfast for anyone, let alone active kids.
I’ve been trying to get my non-morning children to eat a better breakfast on school days, but I confess, I don’t put much effort in on the weekends. So I really wasn’t surprised, but I was motivated to try out an idea that would hopefully kill two birds with one stone – I’d fill them up with something good and healthy right now and try out a potential breakfast recipe at the same time. I got the kids to help me make some apple and oat pancakes.
These pancakes have a good serve of oats in them, something I have never been able to get my kids to eat on their own, but they always love them in cakes and biscuits. With apple and lots of spices these are either small hand sized pancakes or big chunky piklets (we call them drop scones!) and they are super yum.
I made a double batch – some to feed the starving masses right then and there, some for the fridge for breakfast in the morning and some to go in the freezer for later in the week. Next time I’ll also make some smaller ones for lunch boxes too.
- 1/2 cup quick cook oats
- 1/2 cup wholemeal flour
- 1/2 cup of self raising flour (or 1/2 cup plain flour and 1/2 tsp baking soda)
- 1 1/2 tsp cinnamon
- 1 tsp all spice
- 1/3 cup brown sugar or honey
- 1 tbsp (15gms) butter, melted and cooled
- 1 egg
- 1 cup of milk
- 2 medium apples, grated
- Mix all the dry ingredients in a large bowl.
- In a smaller bowl or jug mix the wet ingredients (including honey if you are using it in place of sugar), making sure the egg is well beaten.
- Add the wet mix to the dry mix and stir through until just combined. Don’t over mix and don’t worry if it is a little lumpy.
- Add the grated apple and stir through.
- Heat your pan well and brush with melted butter or oil. Using approx 1/4 cup of mixture, cook the pancakes on a moderate to high heat until you see bubbles appear, flip and cook the other side on a lower heat for 1-2 minutes until browned.