Cinnamon Apple Crepe Dessert

Introduction: Prepare to embark on a culinary journey that will tantalize your taste buds and awaken your senses with our recipe for Irresistible Oatmeal Pancakes adorned with Homemade Apple Filling and luscious Caramel Sauce. Bursting with wholesome ingredients and brimming with flavor, this indulgent dish is sure to become a favorite at your breakfast table. Join us as we delve into the art of pancake perfection and elevate your morning routine with a touch of gourmet flair.

Ingredients: Crafting Culinary Magic In crafting our Oatmeal Pancakes, we carefully select each ingredient to ensure a symphony of flavors and textures that delight the palate. From hearty oats and rice flour to coconut sugar and flaxseed, every component plays a vital role in creating pancakes that are as nutritious as they are delicious. With the addition of plant-based milk, banana, and a hint of vanilla, our pancakes achieve a perfect balance of sweetness and richness, setting the stage for a culinary masterpiece.

The Apple Filling: A Burst of Sweetness No pancake is complete without a generous dollop of apple filling, lovingly prepared with fresh apples, coconut sugar, and a dash of cinnamon. As the apples simmer in a fragrant mixture of plant-based milk and lemon juice, they release their natural sweetness, creating a filling that is both comforting and satisfying. With a touch of cornstarch to thicken the sauce, our apple filling adds a burst of flavor and a hint of warmth to every bite.

The Caramel Sauce: A Decadent Finishing Touch Elevate your pancake experience with our velvety-smooth Caramel Sauce, crafted from a simple yet indulgent combination of coconut sugar, water, and smooth peanut butter. As the sugar caramelizes and the peanut butter melts into a rich, creamy sauce, it coats each pancake with a luscious layer of sweetness, transforming breakfast into a truly decadent affair. Drizzle generously over your stack of pancakes for a finishing touch that will leave you craving more.

Instructions: A Step-by-Step Guide to Pancake Perfection Follow our foolproof instructions to achieve pancake perfection every time. Begin by combining the dry ingredients in a bowl and blending the wet ingredients in a food processor or blender. Once mixed, combine the wet and dry ingredients to form a smooth batter, allowing it to rest for a few minutes before cooking. Heat a skillet over medium heat and ladle the batter onto the pan, cooking until golden brown on both sides. Assemble your pancakes with a generous spoonful of apple filling, roll them up, and drizzle with caramel sauce for a breakfast treat that is as beautiful as it is delicious.

Tips and Tricks: Elevating Your Pancake Game For those looking to customize their pancakes, we offer a variety of tips and tricks to enhance your culinary experience. Substitute almond milk or oat milk for coconut milk if desired, and consider adding oil to the batter for extra richness. To expedite the cooking process, use two pans simultaneously, and keep cooked pancakes warm by stacking them and covering with a kitchen towel. With these simple techniques, you can elevate your pancake game and impress even the most discerning breakfast connoisseurs.

Conclusion: A Breakfast Worth Waking Up For In conclusion, our recipe for Irresistible Oatmeal Pancakes with Homemade Apple Filling and Caramel Sauce offers a breakfast experience that is both indulgent and nourishing. With wholesome ingredients, exquisite flavors, and foolproof instructions, it’s never been easier to start your day on a high note. Whether enjoyed with family on a lazy Sunday morning or savored solo as a weekday treat, these pancakes are sure to brighten your day and leave you craving seconds. So go ahead, whip up a batch today and savor the magic of homemade breakfast bliss.

INGREDİENTS
DRY İNGREDİENTS:
  • 1 cup (90 g) oatmeal or ground oatmeal (*see notes)
  • 1/2 cup (80 g) rice flour (*see notes)
  • 4 tablespoons (32 g) cornstarch or arrowroot flour
  • 2 tablespoons coconut sugar or brown sugar
  • tablespoon of flaxseed or chia seeds
  • 1 teaspoon baking powder
WET MATERİALS:
  • 1 1/2 cups (360 ml) plant-based milk I used canned coconut milk (*see notes)
  • 1 small (80 g) banana (*see notes)
  • 1/2 tablespoon of lemon juice or lemon juice
  • 1/2 teaspoon vanilla extract
  • frying oil
APPLE FİLLİNG
  • 3 apples peeled, cored and chopped
  • 3 tablespoons coconut sugar or brown sugar
  • 2 tablespoons of plant-based milk
  • 1/2 tablespoon of lemon juice or lemon juice
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cinnamon
INSTRUCTİONS
  1. To make the pancakes, put all the dry ingredients in a bowl and mix them with a whisk.
  2. Process all wet ingredients (except oil) in a food processor or blender.
  3. Pour the wet ingredients into the dry ingredients bowl and stir with a whisk to combine.
  4. Let the dough rest for a few minutes. Heat some oil in a small/medium nonstick skillet over medium heat.
  5. Pour 1/4 cup of the dough into the pan and spread with the back of a ladle. Cook for about 2-4 minutes or until one side of the pancake lifts easily (don’t try to turn the pancake too soon). After turning the pancakes, cook for another 1-2 minutes.
  6. Note: You may need to add a little more milk as the dough will thicken after a while. I typically add up to 50ml after the batter has thickened. Continue until you have no dough left.
  7. For the apple filling, add all the ingredients to a pan or saucepan and mix (without heat). Then turn on the heat and bring the mixture to a boil. Let it simmer for a few minutes on low/medium heat.
  8. Top each pancake with a few teaspoons of stuffing, roll out and serve with a drizzle of caramel sauce (see the recipe in the notes below). Enjoy!
NOTES

Oats: You can use regular oats or gluten-free oats. To make oatmeal, process the oats in a blender or electric coffee/spice grinder. Rice flour: You should be able to use buckwheat flour, quinoa flour, or even all-purpose flour (if not gluten-free) instead of rice flour. Do not use coconut flour as it is very absorbent. Almond flour probably won’t work either, but I’ve never tried it. Cornstarch: Arrowroot flour should also be fine. Banana: You can use 80 gr applesauce instead of banana. Dairy: If you’re using boxed almond milk, oat milk, or any other low-fat non-dairy milk, I recommend adding 3 tablespoons of oil to the dough, otherwise the pancakes may stick to the pan. Use two pans to speed up the cooking process. Stack the cooked pancakes and cover with a kitchen towel to keep them warm and prevent them from drying out.

ARAMEL SAUCE:
  • 3 tablespoons of coconut sugar or brown sugar (30 g)
  • 2 tablespoons of water (20 g)
  • 2 tablespoons of smooth peanut butter or sunflower seed oil (30 g)
  • Add peanut butter to a small bowl.
  • Heat water and sugar in a saucepan and bring to a boil.
  • Pour the sugar mixture over the hazelnut oil and mix with a whisk.