Muffin Top Apple Pancakes with Rainbow Topping

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 8


  1. 1 1/2 cups (375 mL) Compliments Oatmeal Muffin Mix
  2. 1 egg, beaten
  3. 1 apple, cored and finely diced (about 1 cup/250 mL)
  4. 2 tbsp (30 mL) canola oil
  5. 1/4 cup (60 mL) brick-style plain cream cheese, softened
  6. 1/4 cup (60 mL) plain yogourt
  7. 2 tsp (10 mL) honey
  8. 1/2 tsp (2 mL) vanilla extract
  9. 1/4 tsp (1 mL) ground cinnamon
  10. 1 tbsp (15 mL) rainbow sprinkles


  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.