Oat Pancakes with Apple and Cinnamon Recipe
Oat pancakes with apple and cinnamon are a healthier version of breakfast pancakes, perfect for a lazy morning. Rolled oats and apple make them filling, while cinnamon gives them a typically Polish, apple-pie character. They’re something between porridge and a pancake – easy to eat and loved by both children and adults.
These pancakes combine the comfort of porridge with the convenience of small, hand-held pancakes, bringing classic Polish apple-and-cinnamon flavors into a healthier breakfast.
Chef's tips
Let the oats soak properly so the batter thickens and the texture becomes soft, not chewy. Fry the pancakes slowly over medium-low heat so they cook through without burning on the outside.
How to serve
Serve stacked on a plate with a dollop of natural yogurt, a sprinkle of cinnamon and a drizzle of honey or maple syrup. Fresh fruit or a spoonful of stewed apples on top makes them even more dessert-like.
Ingredients
- rolled oats about 1.5 cups - 120 g
- milk cow’s or plant-based - 200 ml
- eggs - 2 piece
- apple medium, preferably slightly tart - 1 piece
- sugar or honey to taste - 1.5 tablespoon
- ground cinnamon - 1 teaspoon
- baking powder - 0.5 teaspoon
- oil for frying - 2 tablespoon
- salt - 1 pinch
- yogurt for serving, optional
Preparation
- Put the oats into a bowl and pour in the milk. Set aside for about 10 minutes so the oats can swell and soften.
- Wash the apple, peel it if you like, and grate it on a coarse grater. If it is very juicy, you can gently squeeze out the excess juice.
- Add the eggs, grated apple, sugar or honey, cinnamon, baking powder and a pinch of salt to the bowl with the oats. Mix thoroughly with a spoon. The batter should be thick but spoonable. If it is too thin, add a little more oats; if it is too thick, add a splash of milk.
- Heat a thin layer of oil in a frying pan over medium heat. When the oil is hot (a little bit of batter dropped in should sizzle and form bubbles), reduce the heat to medium-low.
- Spoon the batter into the pan, forming small pancakes. Fry on one side for about 2–3 minutes, until the edges are set and the bottom is golden. Carefully flip and fry for another 2–3 minutes, until the pancakes are golden and springy to the touch.
- Transfer the cooked pancakes to a plate lined with paper towels to remove any excess oil.
- Serve warm with plain yogurt, sour cream, extra cinnamon or a drizzle of honey.
Storage
Placuszki przechowuj w lodówce do 2 dni, w zamkniętym pojemniku. Podgrzewaj na suchej patelni lub w piekarniku, aż się zagrzeją. Możesz je też zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka – po rozmrożeniu odśwież na patelni.
