Apple Oatmeal Pancakes
Equipment
- pancake pan
Ingredients
Dry Ingredients
- 1 cup oat flour ((*see notes))
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅕ tsp salt
Wet Ingredients
- ¾ cup almond milk ((or any non-dairy milk))
- 1 tbsp lemon juice
- 2 tsp maple syrup
- 2 tsp neutral oil ((plus extra for greasing the pan))
- ½ tsp vanilla extract ((optional))
- ½ cup grated apples ((~1 large apple))
Optional Toppings
- maple syrup
- chopped apples
- nut butter
- vegan salted caramel
Instructions
- Combine the dry ingredients. Add oat flour, baking powder, ground cinnamon and salt to a medium bowl. Stir well.
- Combine the wet ingredients. Add almond milk, lemon juice, maple syrup, oil and vanilla extract (optional) to another bowl or measuring cup. Stir well.
- Combine the dry and wet ingredients and very gently stir until JUST combined. (I usually stir less, than 10 times and I always use a whisk.)
- Let the pancake batter rest for about 10 minutes. The oats will soak up the liquid, and the batter will thicken. (This is a crucial step, if you want decent, fluffy pancakes.)
- After letting the pancake batter rest, gently fold in the grated apples.
- Lightly grease a non-stick pan and heat over low-medium heat.
- Once the pan is hot, add 2 tablespoons of the pancake batter to the pan and cook until bubbles form on top and around the edges. Flip and cook on the other side as well until golden brown, then transfer to a plate.
- Repeat with the remaining batter.
- (Optional) Top with maple syrup, chopped apples, any nut butter and/or vegan salted caramel.
Notes
* If you don’t have oat flour on hand, you can just blend rolled or quick oats until they have a very fine, flour like consistency. For 2 servings, you will need 2 ¼ cups rolled oats.
Nutrition
Serving: 1 servingCalories: 369kcalCarbohydrates: 54gProtein: 9gFat: 10gSodium: 311mgPotassium: 388mgFiber: 8gSugar: 17gVitamin A: 46IUVitamin C: 7mgCalcium: 361mgIron: 3mg
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