Alpine Pancakes

Alpine Pancakes (6)

These pancakes are definitely not a weekday morning recipe. But a snowy Sunday morning was the perfect time to make this leisurely final recipe from Travis’s Snowed Inn Raddish Kids.

Alpine Pancakes (1)


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
  1. 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.
  2. Meanwhile, prepare the pancakes. Combine the flour, oats, baking powder, salt, sugar, and 1/4 teaspoon cinnamon in a blender. Process until finely ground.
  3. Add the melted butter and soy milk; process until combined. Let the batter rest for 5 minutes.
  4. 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.
  5. Add 2 tablespoons batter per pancake mold. Cook for 3 minutes, then remove the mold with tongs. Flip and cook for an additional minute.
  6. Serve warm with the compote.

Alpine Pancakes (3)

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.

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