These easy, American-style, fluffy apple and raspberry crumble pancakes are absolutely delicious. A low-sugar take on an American classic, stack them high and top them with fruity apple and raspberry crumble mixture.
Apple and raspberry crumble pancake ingredients
To make these pancakes you only need a handful of pantry staples and a few fresh ingredients:
For the apple and raspberry crumble topping
- Apple and raspberries: The star ingredients! Use a red apple as it’s slightly sweeter, we’re keeping the skin on so ideally use an organic apple. You can use either fresh or frozen raspberries, I used frozen.
- Jumbo rolled oats: for the crumble factor!
- Walnuts: I love to add these for a satisfying crunch, otherwise the mixture is too soft.
- Chia seeds: For extra nutrition.
- Pure vanilla extract: Use pure vanilla extract, not vanilla flavourings.
- Cinnamon: For a hint of gentle, warming spiciness. And because you can’t have apple without cinnamon!
- Sea salt: Just a pinch to balance out the flavours.
- Extra virgin coconut oil or butter: Either is fine.
- Sweetener: Honey or maple syrup for a hint of sweetness. You can leave it out to make this recipe lower-sugar.
For the pancakes
- Flours: I use a combo of buckwheat flour and oat flour. If you’re following a gluten-free diet look for certified gluten-free buckwheat flour. I love buckwheat flour for its nutty flavour. You can easily make oat flour yourself by whizzing oats to a floury consistency in a high-speed blender. You can also make your own buckwheat flour. Here’s my recipe for homemade buckwheat flour.
- Baking powder: To help the pancakes rise.
- Cinnamon: For a hint of spice and the perfect partner to apple.
- Bananas: To sweeten the batter.
- Eggs: For protein and to make the batter.
- Milk: Use your favourite milk for this recipe (either dairy or plant). If you’re using a plant milk, cashew milk is the creamiest, but you can also use oat or almond – remember to look for a brand with minimal ingredients (ideally just two – the nut/grain and water!), avoiding sunflower oil, emulsifiers and sweeteners. If you’re using dairy, then go for organic, full fat if possible.
- Apple: I used a red apple for this recipe. Red apples are slightly sweeter than green.
- Extra-virgin coconut oil: To grease the pan, feel free to use butter or organic ghee instead.
- Coconut yoghurt: I love coconut yoghurt as it’s thick and creamy, but you can use full fat cow’s yoghurt if you like.
How to make apple and raspberry crumble pancakes
You can make these apple and raspberry crumble pancakes quickly and easily. Before you get started, preheat the oven to 180°C (350°F), then follow three simple steps:
- Make the crumble topping: Place the apple, raspberries, oats, walnuts, chia seeds, vanilla, cinnamon, salt, coconut oil and honey in an ovenproof dish and mix to combine. Cook for 20 minutes or until crispy and golden.
- Make the pancake batter: Place the flours, baking powder and cinnamon in a large bowl and mix to combine. Place the bananas, eggs and milk in a blender and blend until smooth. Make a well in the dry ingredients, pour in the banana mixture and whisk until smooth. Stir in the apple.
- Cook the pancakes: Heat a little of the oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, until golden (you can cook 3-4 pancakes at a time, just leave yourself enough space for flipping). Repeat with the oil and remaining batter.
That’s it! Stack the pancakes on a serving plate and top with yoghurt and the apple and raspberry crumble to serve. Delicious.
More sweet breakfast recipes to try
- Sweet breakfast omelette
- Mixed berry muffins
- Carrot cake oats
- Protein-packed porridge
- Pear, ginger and pecan porridge
More raspberry recipes to try
- A slice of raspberry and almond loaf goes very well with a cup of tea.
- These raspberry crumble bars make a great lunchbox filler.
I hope you enjoy this apple and raspberry crumble pancake recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Apple and raspberry crumble pancakes
Servings: 16 pancakes
Ingredients
For the apple and raspberry crumble topping
- 1 medium red apple peeled, cored and diced
- 60 g frozen raspberries
- 40 g jumbo rolled oats
- 30 g walnuts roughly chopped
- 1 tsp chia seeds
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of sea salt
- 2 tbsp extra virgin coconut oil or butter, melted
- 1 tbsp honey or maple syrup
For the pancakes
- 90 g buckwheat flour (see notes)
- 60 g oat flour (see notes)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 small bananas
- 2 large free-range eggs
- 125 ml milk of your choice
- 1 apple peeled, cored and diced
- Extra-virgin coconut oil or butter, to grease the pan
- Coconut yoghurt or full fat Greek yoghurt, to serve
Instructions
- Preheat the oven to 180°C (350°F). First, make the crumble topping. Place the apple, raspberries, oats, walnuts, chia seeds, vanilla, cinnamon, salt, coconut oil and honey in an ovenproof dish and mix to combine. Cook for 20 minutes or until crispy and golden.
- Meanwhile, make the pancakes. Place the flours, baking powder and cinnamon in a large bowl and mix to combine. Place the bananas, eggs and milk in a blender and blend until smooth. Make a well in the dry ingredients, pour in the banana mixture and whisk until smooth. Stir in the apple.
- Heat a little of the oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, until golden (you can cook 3-4 pancakes at a time, just leave yourself enough space for flipping). Repeat with the oil and remaining batter.
- Stack the pancakes on serving plates and top with yoghurt and apple and raspberry crumble to serve.
Notes
- If you can’t find buckwheat flour in the store, make your own.
- To make oat flour, blend oats to a floury consistency in a high-speed blender.
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