Wholemeal pancakes and apple compote

Name: Wholemeal pancakes and apple compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (size M); 4 tablespoons (15 g each) Wholemeal wheat flour; 7-10 Tbsp Salt; 200 ml Mineral water; 800 g Apples; 160 ml apple juice; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp liquid sweetener; 4 tablespoons (15 g each) crunchy oats; 4 teaspoons (5 g each) Oil; 7-10 Tbsp Scattered sweetness; 7-10 Tbsp Apple slices and mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (size M)
4 tablespoons (15 g each) Wholemeal wheat flour
7-10 Tbsp Salt
200 ml Mineral water
800 g Apples
160 ml apple juice
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp liquid sweetener
4 tablespoons (15 g each) crunchy oats
4 teaspoons (5 g each) Oil
7-10 Tbsp Scattered sweetness
7-10 Tbsp Apple slices and mint

Directions

1
Whisk eggs and mix with flour, salt and mineral water. Peel and quarter apples and remove the cores. Cut apple quarters into pieces. Boil up about 160 ml water, apple juice, lemon juice, sweetener and apple pieces.
2
Cook for about 10 minutes at medium heat to a compote. Roast the oat flakes in a pan without fat, remove. Heat 1 teaspoon of oil in the pan, bake 1/4 of the dough to a pancake.
3
Bake the remaining dough in the same way in the remaining oil. Arrange one pancake with some compote on each plate. Sprinkle with oatmeal and sweetener. Decorate with apple slices and mint as desired.