- Prep Time
- 15 mins
- Total Time
- 30 mins
- Makes
- 8
Ingredients
- 1 1/2 cups
- Compliments Oatmeal Muffin Mix
- 375 mL
- 1
- egg, beaten
- 1
- apple, cored and finely diced (about 1 cup/250 mL)
- 2 tbsp
- canola oil
- 30 mL
- 1/4 cup
- brick-style plain cream cheese, softened
- 60 mL
- 1/4 cup
- plain yogourt
- 60 mL
- 2 tsp
- honey
- 10 mL
- 1/2 tsp
- vanilla extract
- 2 mL
- 1/4 tsp
- ground cinnamon
- 1 mL
- 1 tbsp
- rainbow sprinkles
- 15 mL
Method
- Step 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.
- Step 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.
- Step 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).
- Step 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.
Tips
Sandwich leftover pancakes with remaining topping or peanut butter for an easy snack or dessert.
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