Apple & oat pancakes

by Beca Lyne-Pirkis

A hearty breakfast or brunch

The oats in this recipe are a good alternative to flour and make a great breakfast or brunch dish. I often use leftover apple sauce from Sunday roast in this recipe, but you can easily make the stewed apple especially. Delicious served simply with yoghurt and a fruit compote.

Read the blog that inspired this recipe


1 eating apple
160g oats
1 tbsp honey
1½ tsp baking powder
½ tsp cinnamon or apple pie spice blend
1 egg
250ml milk
Rapeseed oil, to grease

To serve:
150g mixed berries
1 tbsp honey
Greek yoghurt


Peel, core and chop the apple and place in a small saucepan with a drop of water on a medium heat.  Cook for a few mins until soft and you’re able to mash the apple with a fork. Alternatively, you can puree the apple using a blender, then leave to cool.

In a food processor, blitz 120g of the oats until it resembles flour, then add to a mixing bowl along with the remaining 40g whole oats. Add in the cooled pureed apple, honey, baking powder, cinnamon, egg and milk and mix until you have a relatively thick batter.

Heat a small frying pan over a medium flame and grease with a little oil—use a piece of kitchen towel to wipe away any excess. Spoon the mixture into the pan until the pancake is roughly 10cm in diameter. Turn the heat down to a low-medium setting, as the pancakes can colour quickly. Cook the pancakes for around 2 mins or until golden, then flip using a palette knife or spatula. Cook for 1 min then serve.

While cooking the pancakes, quickly make some stewed fruit by placing the berries along with the honey and a drop of water in a small saucepan and cook for a few mins over a medium flame until some of the fruit have broken down to create a delicious compote. Keep warm until ready to serve.

When you’re ready to serve, place 2-3 pancakes on a plate with a good spoonful of yoghurt and a good amount of the compote. Eat immediately.

Recipe: Beca Lyne-Pirkis