For the apple compote:
- 2 apples
- 3 tablespoons brown sugar
- 3 tablespoons Earth Balance butter
- 1/2 teaspoon ground cinnamon
For the pancakes:
- 1/2 cup flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons Earth Balance butter, melted
- 1 cup plain soy milk
- To prepare the compote, peel and dice the apples and transfer to a saucepan. Add the brown sugar, 3 tablespoons butter, and 1/2 teaspoon cinnamon. Cook over medium-low heat for about 15 minutes, until the apples are tender. Set aside.
- Meanwhile, prepare the pancakes. Combine the flour, oats, baking powder, salt, sugar, and 1/4 teaspoon cinnamon in a blender. Process until finely ground.
- Add the melted butter and soy milk; process until combined. Let the batter rest for 5 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Raddish included “alpine” themed silicone pancake molds (a pine tree and a snowflake), but you could also just cook this batter in regular circles or design alpine shapes free-hand.
- Add 2 tablespoons batter per pancake mold. Cook for 3 minutes, then remove the mold with tongs. Flip and cook for an additional minute.
- Serve warm with the compote.
It was fun to imagine running our own little bed & breakfast (a Snowed Inn!) as we ate these cozy pancakes. Big kids can even design a brochure for a pretend B&B! Travis also learned facts about alpine environments and animals from the recipe card as he polished off the pancakes on his plate.