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Muesli Pancakes + Apple Pumpkin Butter

Game Changing Muesli Pancakes   ⇒  Healthy whole-grain … fluffier than ever!

Pancakes have the weekend food label, right? And … who said pancakes can’t be both healthy, light and delicious?

Let me introduce you to these airy muesli pancakes made with fresh apple pumpkin butter! They’re brilliantly simple and taste divine! I bet your eyeballs are smitten but let me tell you…your tummy will be too. That’s right as rain!

What you’ll love about these pancakes:

  • They’re vegan.
  • Made in one bowl
  • Easy and simple ingredients you surely have in your pantry!
  • The softest airy texture ever …

Make your muesli special, balanced and rich!

We all know the power and benefits of a good muesli bowl. And, I know you’re probably thinking “Isn’t muesli raw?”. The answer is yes, but I decided to change things a bit and toast the cereal flakes with coconut oil. The result was great…crunchy seeds with a light coconuty taste.

Well, when it comes to making your own muesli, you’re allowed to go a little “oat of the box” and instead of using only oats, try to be creative. I’ve used chia seeds and some pumpkin seeds, as well. They’re flavourful and it’s always better to use seasonal ingredients. Anyway, if you want to make more muesli to keep in a jar, here are my top 3 advice to fire up your muesli:

  • Add dried fruit: prunes, figs, apricots, raisins, cranberries, currants, dates…
  • Sunflower seeds, barley and try rye flakes too!
  • Nuts are my candy (Brazil nuts, peanuts, almonds, pecans and so on…). They provide omega-3 fatty acids and protein. Go to the deep end and choose nuts you don’t regularly use!

You can also find more about my recipes here ⇒ https://www.recipelion.com/Breakfast-Recipes/Muesli-Pancakes

Quick fix: “I don’t have apple pumpkin butter and I need it know! How can I do it? Healthy way, please…”

Making a pleasant apple pumpkin butter isn’t rocket science! It’s simple and cheap! This recipe is sweetened with honey and spiced with cinnamon, ginger and cardamom. Besides there are endless ways of enjoying it, either with oatmeal, Greek yogurt, toast, cake…pancakes! You can find the whole recipe below!

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Muesli Pancakes + Pumpkin Apple Butter
Pancakes (serves 2)
  1. ½ cup of whole wheat flour
  2. ½ cup of almond milk
  3. 3 tablespoons of apple pumpkin butter (recipe above)
  4. 1 tablespoon of coconut sugar
  5. Muesli topping: 1 tablespoon of coconut oil + 1 tablespoons of chia seeds + 4 tablespoons of pumpkin seeds + 3 tablespoons of rolled oats
  6. Extra: a dash of honey
Pumpkin Apple Butter (big jar)
  1. 2 apples
  2. 2 cups of pumpkin purée
  3. 1 tablespoons of honey
  4. 1 teaspoon of cinnamon + ½ teaspoon of ginger + ¼ tablespoon of cardamom
  5. Extra: grated nutmeg
Directions
  1. Muesli Pancakes
  2. To prepare the muesli, mix all the ingredients and toast them on low heat with 1 tablespoon of coconut oil. Set aside.
  3. Pancakes: Combine all the ingredients in a medium bowl. Add some muesli to your pancake batter but keep some to put on top!
  4. On medium heat, using a greased skillet (use olive oil or coconut oil!), cook your pancakes for 2 minutes on each side until golden brown.
  5. Sprinkle the remaining muesli with a dash of honey.
Pumpkin Apple Butter
  1. In a saucepan, combine all the ingredients. Cover, and cook over medium heat for 25-30 minutes. Mash the pumpkin apple butter with a hand blender/ food mill/ potato masher. If it has too much water, drain it.
  2. Transfer to a jar and store in the fridge up to 3 weeks. It can also be stored in the freezer.
  3. It’s quite nice to have some in the fridge because you can use it a thousand ways. It’s great with porridge for breakfast or with yoghurt after a workout.
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Muesli Pancakes
  1. To prepare the muesli, mix all the ingredients and toast them on low heat with 1 tablespoon of coconut oil. Set aside.
  2. Pancakes: Combine all the ingredients in a medium bowl. Add some muesli to your pancake batter but keep some to put on top!
  3. On medium heat, using a greased skillet (use olive oil or coconut oil!), cook your pancakes for 2 minutes on each side until golden brown.
  4. Sprinkle the remaining muesli with a dash of honey.
Pumpkin Apple Butter
  1. In a saucepan, combine all the ingredients. Cover, and cook over medium heat for 25-30 minutes. Mash the pumpkin apple butter with a hand blender/ food mill/ potato masher. If it has too much water, drain it.
  2. Transfer to a jar and store in the fridge up to 3 weeks. It can also be stored in the freezer.
  3. It’s quite nice to have some in the fridge because you can use it a thousand ways. It’s great with porridge for breakfast or with yoghurt after a workout!
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