HoneyBee & Co. · Recipe
Acacia Honey Apple Pie Pancakes by Rachel Haron
Recipe by Rachel Haron (@flavourandmisbehaviour)
Apple pie in pancake form. Rachel Haron's recipe brings together oats, applesauce, cinnamon, and raw Acacia honey for a breakfast that tastes like dessert and behaves like a balanced meal. The caramelised apple topping is the part to take seriously: skip it and you have ordinary pancakes; include it and you have something worth photographing.
Why This Pancake Works
Most pancake recipes are flour-and-egg based. This one uses rolled oats blended into a batter, which gives the finished pancake a denser, chewier texture and a more substantial mouthfeel. The applesauce replaces some of the milk and adds natural sweetness without refined sugar. The Acacia honey is mostly there for the topping, where its clean floral note lifts the caramelised apples without competing with the cinnamon. The whole recipe takes about ten minutes start to finish, fits in any pan, and produces a breakfast worth waking up for.
On the Caramelised Apples
The apple topping is the recipe. Without it the pancakes are good. With it they become something else. Use a tart eating apple (Granny Smith, Braeburn, or Cox) rather than a cooking apple, which would break down too quickly. Chop into 1cm pieces, combine with raw Acacia honey and a tablespoon of water in a hot pan, and cook for 3 to 5 minutes until the apple softens but holds shape and the honey reduces to a glossy syrup. The cinnamon goes in the pancake batter, not the topping, which keeps the apple flavour pure.
Acacia Honey Apple Pie Pancakes by Rachel Haron
Ingredients
- 1/2 cup applesauce or apple purée
- 1 large egg
- 1/4 cup whole milk
- 1 tablespoon raw HoneyBee & Co. Acacia honey
- 1 cup rolled oats
- 1 heaped teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- Topping: 1 tart eating apple (Granny Smith, Braeburn or Cox), peeled and chopped into 1cm pieces
- Topping: 1 teaspoon raw HoneyBee & Co. Acacia honey
- Topping: 1 tablespoon water
- To serve: Greek yoghurt, extra honey for drizzling
Method
- Make the topping first. In a small pan over medium heat, combine the chopped apple, the teaspoon of Acacia honey, and the tablespoon of water. Cook for 3 to 5 minutes, stirring occasionally, until the apple softens but still holds its shape and the honey has reduced to a glossy syrup. Remove from heat and set aside.
- Make the pancakes. Combine all pancake ingredients (applesauce, egg, milk, honey, oats, baking powder, cinnamon, vanilla) in a blender. Blend until smooth. If the batter is too thick to pour, add another tablespoon of milk.
- Heat a non-stick frying pan over medium heat. Lightly oil with cooking spray.
- Spoon about 2 tablespoons of batter per pancake into the pan. Cook for around 2 minutes, until bubbles form on the surface and the edges set. Flip carefully and cook for a further minute until golden.
- Repeat until all 6 pancakes are made. The recipe makes 6 pancakes, serving 2.
- Stack on warm plates. Top with the caramelised apples, a generous spoonful of Greek yoghurt, and a final drizzle of raw Acacia honey to serve.
Things worth knowing
Blend the oats well
The smoother you blend the batter, the more conventional the pancake texture. For a more rustic, textured pancake, blend for less time so some oat texture remains. Both styles work.
Use the right apple
A tart eating apple is essential. Cooking apples like Bramley break down into sauce on contact with heat. Granny Smith holds its shape and sharpens the sweetness of the honey. Braeburn and Cox both work well for a softer profile.
Make it a meal
These pancakes are a meal as written, not a dessert. Stack three per person, top heavily with apples, add Greek yoghurt for protein, and drizzle generously. Add a coffee. Sit down properly. This is breakfast as it should be.
Frequently Asked Questions
Can I use a different honey?
Acacia is the recommended choice. Its clean floral profile works with the cinnamon and apple. Wildflower also works for a more complex flavour. Avoid Heather as it would overwhelm the cinnamon and apple.
Are these pancakes gluten-free?
Only if you use certified gluten-free oats. Standard rolled oats can be cross-contaminated with wheat during processing, so coeliacs should look specifically for the GF-certified label. The other ingredients are naturally gluten-free.
Can I make these vegan?
Yes, with two substitutions. Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let stand 5 minutes to thicken). Use a plant-based milk. The honey can be replaced with maple or date syrup for a strict vegan version, though the flavour will differ slightly.
Can I make the batter ahead?
The batter is best made fresh because the baking powder begins to react as soon as it meets the wet ingredients. If you need to prep ahead, mix the dry and wet ingredients separately and combine just before cooking.
What size pancakes does this make?
6 pancakes around 8cm in diameter. Three per person. If you want larger pancakes, double the batter quantity per pancake and make 4 instead of 6. Cooking time will increase by about 30 seconds per side.
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