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Apple And Cinnamon Oatmeal Pancakes

  Buttermilk 1 1⁄4 Cup (20 tbs)
  Quick cooking rolled oats 2⁄3 Cup (10.67 tbs) (Not Instant)
  Egg 1 Large, lightly beaten
  Firmly packed light brown sugar 2 Tablespoon
  Firmly packed grated peeled granny smith apple 2⁄3 Cup (10.67 tbs), excess juice squeezed out
  All purpose flour 6 Tablespoon
  Whole wheat flour 6 Tablespoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Vegetable oil 2 Tablespoon (Plus Additional For Brushing The Griddle)
  Maple syrup 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Accompaniment)

In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes.
In a large bowl whisk together the egg, the brown sugar, and the apple.
Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it.
Cook the pancakes, for 1 to 2 minutes on each side, or until they are golden and cooked through.

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