Blackberry Apple Oat Cakes
I woke up with Jack Johnson singing in my head. Sky overcast, the air warm and slightly muggy, this morning had a lazy day feeling. I wanted to “pretend that it’s the weekend now” and I wanted to stretch out the morning over a delicious breakfast. And though Jack may sing of banana pancakes, I was craving a different sort. A twist on a favorite flavor combination, perhaps?
It’s no secret that apple blackberry is my favorite type of pie. It’s the only recipe I’ve made two renditions of on this blog (here and here). It’s also no secret that I greedily horde summer’s ripest blackberries in my freezer to last me through the year. The season for picking is nearly upon us again, I’ve already staked out the perfect spot for stockpiling more berries, and the time has come to use up those last few handfuls of deep purple jewels in my stash.
Now, I have no problem with eating pie for breakfast. I always do it with the leftover pumpkin pie in the days following Thanksgiving. But, you know, it is summer and we’re all probably watching our waistlines more closely than we do in November when all the warm layers can hide those extra pounds. These Blackberry Apple Oat Cakes are my method for eating a healthy breakfast when I’m craving something more decadent. Chock full of juicy fruit, a warm hit of cinnamon, drizzled with a little honey for a little extra sweetness. Indulge in a lazy morning and make yourself some pancakes.
This batter is a great base for any fruit you have on hand. I already want to try a raspberry peach combo. Strawberry apricot too maybe? Let me know what you try!
Blackberry Apple Oat Cakes
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 10 pancakes
- 1/2 cup oat flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 egg
- 2 Tbsp honey
- 1 1/2 cups blackberries, fresh or frozen
- 1 apple, peeled, cored and diced
- First off, preheat a skillet over medium high heat and lightly grease with oil or butter. Add the diced apple and cook until slightly softened, about five minutes. Remove from the heat.
- Meanwhile, in a large mixing bowl combine the flours, oats, cinnamon, baking powder, baking soda and salt.
- Add the buttermilk, egg and honey and whisk gently until the batter is smooth. Add the apple and blackberries and stir until just incorporated.
- Heat a skillet or griddle over medium high heat and lightly grease with oil or butter. Pour the batter in 1/4-cupfuls onto the hot pan. Cook until the edges look slightly dry and a few bubble rise to the top. Flip and cook another couple minutes until cooked through. Repeat with remaining batter.
- Serve pancakes warm with a drizzle of honey or maple syrup. Enjoy!