Breakfast Oat Pancakes with Prunes

Our breakfast oat pancakes with prunes don’t just fill you up, they are a real treat for true pancake lovers!

Prep Time 15 minutes

Cook Time 15 minutes

Serving Size: 4

Calories: 420

Carbohydrates: 74g

Protein: 9g

Fat: 12g

Fiber: 10g

Sugar: 42g

1 cup oat milk
3 eggs
1 tsp baking soda
1 pinch of salt
¾ cup quick cooking oats
1 tbsp whole wheat flour
1 cup Sunsweet Prunes, finely chopped
4 tart apples, peeled, cored and cubed
2 tbsp lemon juice, divided
2 tbsp maple syrup
1/4 tsp ground cinnamon
2 tbsp clarified butter

Whisk together the oats, milk, eggs, and 1 tbsp lemon juice. Then stir in the oats, flour, baking soda, and salt, allow mixture to rest for 15 minutes. Fold prunes into the mixture.

In a skillet set over medium heat, cook apples with remaining lemon juice and maple syrup stirring occasionally for 3 to 5 minutes or until soft. Stir in the remaining prunes and cinnamon; set aside.

In a separate skillet heat 1 tsp clarified butter set over medium heat. Cook 1/3 cup portions of the batter for 2 to 3 minutes on each side, or until golden. Fold pancake in half and then in half again and serve two pancakes per portion with some apple and prune compote.

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