Muffin Top Apple Pancakes with Rainbow Topping

8
Easy
Breakfast

Characteristics

Vegetarian Without nuts Under 30 minutes Kid Approved

Nutritional Facts Per Serving

430
Calories
7 g
Protein
54 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 430
  • Lipides 21 g
    • Saturated fat  6 g
  • Cholesterol 65 mg
  • Sodium  360 mg
  • Carbs 54 g
    • fiber  3 g
    • Sugar  31 g
  • Protein 7 g

Ingredients

  • 1 1/2 cups (375 mL) Compliments Oatmeal Muffin Mix
  • 1 egg, beaten
  • 1 apple, cored and finely diced (about 1 cup/250 mL)
  • 2 tbsp (30 mL) canola oil
  • 1/4 cup (60 mL) brick-style plain cream cheese, softened
  • 1/4 cup (60 mL) plain yogourt
  • 2 tsp (10 mL) honey
  • 1/2 tsp (2 mL) vanilla extract
  • 1/4 tsp (1 mL) ground cinnamon
  • 1 tbsp (15 mL) rainbow sprinkles

Method

  1. Preheat oven to 200°F (100°C). Place muffin mix in bowl, breaking up any lumps. Add 1/2 cup (125 mL) cold water, beaten egg and chopped apple. Mix ingredients until just blended. 
  2. Heat large skillet over medium heat. Brush with some of the oil. Scoop 1/4- cup (60-mL) portions of batter into skillet, leaving space between each pancake for spreading. 
  3. Cook 2 min. until bubbles form on surface. Flip and cook 1 min. longer, until golden brown. Wipe skillet between batches and brush with more oil as needed. (Keep pancakes warm until ready to serve.)
  4. Mix cream cheese with yogourt, honey, vanilla and cinnamon. Divide among 4 small ramekins and garnish with rainbow sprinkles. Serve pancakes with topping for spreading. 

Tip: Sandwich leftover pancakes with remaining topping or peanut butter for an easy snack or dessert.

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