When our neighborhood Thai restaurant—which was always busy—closed, my family and I used to order this dish there all the time. So I made the decision to make this classic dish myself. My husband claims that it is identical like the restaurant—possibly even better? Please be aware that while some individuals enjoy eating ginger, others prefer the flavor it emits. This recipe is simple to double to feed a larger crowd, and it also freezes well for later use.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 apples, cored and diced
- ½ cup water
- 1 orange, juiced
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, or more to taste
- ½ cup maple syrup
- 1 ½ cups all-purpose flour
- ½ cup quick-cooking oats
- ½ cup milk
- 1 egg
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 packet sucralose sugar substitute (such as Splenda®)
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
- Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 450 mg |
| Sugars | 38 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Something is wrong with this. It was so thick I couldn’t stir it. Added another egg and double the milk to even get a pancake consistency. I have not cooked them yet.
This is a five star recipe but – two things: I always soak the oats in the milk to soften the oats before adding the additional ingredients which means you will need to add extra milk. Also, because I didn’t want mushy apples, I removed them during the reduction process so I wouldn’t end up with applesauce. Because of this, the texture and flavor was spot on, a great start to your day.