Autumn Pancakes

Autumn PancakesEven though we don’t have these wonderful pancakes only during Autumn, they sure do seem to taste better then!  Full of Fall goodness like nuts and apples and cinnamon, these pancakes are a tasty treat from ingredients you can feel good about serving your family.

My kiddos love to pitch in and help add ingredients and stir.  And my newly-turned-eight year old (that’s her above) is beginning to learn to use the griddle too!

These pancakes also make a wonderful snack when you have leftovers.  This recipe makes enough for our family to have leftovers and honestly, with the heartiness of this pancake, it doesn’t take much to fill little tummies up!

Autumn Pancakes

1 c. oatmeal (I use old-fashioned oats)
3 c. boiling water
3 c. flour (I use whole wheat)
4 tsp. baking powder (the non-aluminum kind)
1/2 tsp. salt (I use sea salt)
6 Tbsp. sugar (I use sucanat)
1 tsp. cinnamon
2 large eggs, beaten
2 c. milk
2 large apples (we prefer Granny Smith, but any kind will do)
1/2 c. chopped walnuts
6 Tbsp melted butter

Pour boiling water over oatmeal and let stand for 5 minutes.  Do not drain.  In a separate bowl, combine the dry ingredients together.  Peel and core the apples and chop them coarsely.  Add apples and walnuts to dry ingredients, then add eggs, milk, and melted butter.  Slowly stir in the oatmeal and mix well.

Pour 1/2 cup of batter onto a hot griddle or nonstick pan.  Cook until bubbles form on top and then flip and cook until golden brown.

Serve with real maple syrup.

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2 thoughts on “Autumn Pancakes

  1. This is very similar to an oatmeal pancake my grandmother taught me to make many, many years ago. But I’ve adapted it through the years and throw in whatever I have on hand: zucchini, apples, pumpkin, cooked dates, flax. I’ve actually thrown in all of the above at the same time–awesome!! And as I usually 3-4 X the recipe, I have plenty to freeze for quick breakfasts (or lunches!).