These spiced apple and oat hotcakes are comfortable and familiar like your favourite sweater, yet somehow still new and a change up to your weekend brunch. A new favourite sweater maybe?
I really adore slow starts on weekend mornings. Admittedly with a young family slow starts invariably also mean early starts, but at least we’re not in a rush to be anywhere. Some nice low key beats, bed hair, coffee in hand, shuffling around the kitchen in my dressing gown, getting some kind of delicious cooked breakfast underway, that all equals a great weekend morning in my books.
This recipe is really simple and fits the weekend morning vibe perfectly for me. Grated apple, a few spices and a few store cupboard staples and breakfast is underway.
The ground flax seed in this recipe is used as an egg replacer, and is also a good source of omega-3 fatty acids. Once mixed with water, ground flax seed forms a gel like substance which works well as an egg replacer in many baking recipes. You can do the same thing with chia seeds if they’re what you have to hand, though I haven’t tested this recipe using them. (You can use hen eggs too, if you eat them).
I used coconut nectar as a sweetener in the hotcakes, because I’ve just bought a big bottle and I’m trying it out in different recipes to see how it goes (it goes great, in case you were wondering). Use whatever sweetener you have and like though. If you have it, I think apple syrup would be the most perfect choice because it would amplify the appleyness (that’s a word, right?) of the hotcakes. Or leave the sweetener out altogether. Up to you.
- 2 tbsp ground flax seed
- 2 apples cored and grated
- 1/2 cup rolled oats
- 1 cup white flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of salt
- 1 tbsp coconut nectar or sweetener of your choice
- 1 cup almond milk or milk of your choice
- Mix 2 tbsp of ground flax seed with 6 tbsp water and set aside for 15 minutes. It will become thick and gel-like. This mixture equals two flax eggs, as a replacement for two hen eggs.
- Mix all ingredients together in a large mixing bowl.
- Add a little cooking oil of your choice (I used coconut oil) to a frypan and get it to a medium heat.
- Add tablespoonfuls of hotcake mixture to the pan. Once golden on the bottom, flip and cook the other side. You know what to do.
- Makes 20 small hotcakes, which should serve four with fruit and accompaniments. Double the recipe if you have a hungry tribe to feed.
- Serve with sliced fruit, lemon for squeezing, syrup of your choice and coconut or other yoghurt.