Ingredients
- 1 cup rolled oats
- 2 medium apples (Granny Smith or Honeycrisp), chopped
- 2 eggs (or flaxseed meal for vegan option)
- 1 cup milk (almond milk for dairy-free option)
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp honey or maple syrup
- Pinch of salt
- Oil or butter for cooking
Instructions
- Blend the rolled oats in a food processor until they reach a fine flour consistency.
- In a large bowl, combine oat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together eggs, milk, and sweetener until combined.
- Stir the wet ingredients into the dry mixture gently, ensuring not to overmix.
- Fold in the chopped apples.
- Heat a non-stick skillet over medium heat with a drizzle of oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles appear, about 2-3 minutes.
- Flip and cook for another couple of minutes until golden brown on both sides.
Notes
Serve pancakes warm, topped with powdered sugar, maple syrup, or fresh fruits. Store leftovers in the refrigerator for up to three days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian