I still remember my first snow-day, six years ago. I came to the East Coast from Northern California where weather-related days off of school are unheard of. Waking up in the morning of a Tuesday or Wednesday to a pristine snowy tableau, a breakfast of pancakes and a whole day of reading stretching before me was pretty awesome, especially for a native Californian. Now, with the kiddos, snow days are more full of snowmen and Go Fish, but don’t worry – there are still pancakes!
This morning we decided to make some Oatmeal-Apple Pancakes using the apples from last weekends Farmer’s Market. This is a recipe I’ve been tweaking for a while, and the pancakes today came out beautifully!
I think I finally got the right ratio of flour, oats and liquid to make tasty, but not raw, oatmeal pancakes. So, think of these goodies next time the snow starts piling up – or when you just want a yummy maple-syrup topped breakfast!
Oatmeal Apple Pancakes
- 1 and 1/2 cup oatmeal
- 3/4 cup whole wheat flour
- 3/4 cup white flour
- 2 cups non-dairy milk
- 1 TB baking powder
- 2 tsp cinnamon
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1 of a medium apple, chopped (about 1 cup)
1) In a medium bowl, soak oats and 1 cup milk for 5-10 min. While the oats are soaking, mix the flours, baking powder and cinnamon in a separate bowl.
2) In the bowl with the oats, mix in rest of milk, oil, maple syrup and vanilla
3) Stir in flour, cinnamon and baking powder, making sure to fully incorporate. You don’t have to worry about over-mixing as much as you do with regular pancakes because the oats and the whole wheat flour can take it.
4) Stir in the apple pieces. (Note: if you don’t have apples, you can add raisins, or nuts)
4) Pour 1/3 cup of batter on a hot griddle. When you see bubbles on the sides (about 2-3 minutes) flip the pancake. Push down with your spatula to spread the second side a little. Then, cook for another 2-3 minutes. Serve with warm maple syrup!
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