Apple Oatmeal Buttermilk Pancakes

Apple, oatmeal, and buttermilk pancakes are a great way to start a crisp autumn day with this delicious and filling breakfast.

Makes 12 Oatmeal Pancakes

Adapted from October 1995 Cooking Light Magazine

Ingredients:

1 1/4 cups buttermilk
1/2 cup oatmeal
2 Tbsp. ground flaxseed
1/2 tsp vanilla extract
1 Tbsp safflower oil or butter
1 egg
1 1/4 cups all-purpose unbleached flour
2 Tbsp brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
One small apple, skin on, core removed, sliced, and diced
Maple syrup

Instructions:

Combine the buttermilk, oatmeal, ground flaxseed, and vanilla in a small bowl; let stand for 10 minutes. Stir occasionally. Stir in oil and egg.
Combine dry ingredients encompassing all-purpose flour, brown sugar, cinnamon, salt, baking powder, and baking soda in a large bowl; stir well.
Add the oat liquid mixture to the flour, stirring until smooth. Gently stir in chopped apples.
Heat a non-stick skillet on medium-low and spray with non-stick cooking spray once.
Spoon 1/4 cup of the oatmeal batter into a heated skillet. Cook pancakes for about 1 1/2 minutes; the tops should have bubbles, and the edges look cooked. Turn and cook the oatmeal pancakes for another 1 1/2 minutes.
Serve with warm maple syrup.

Note: Keep the pancakes warm until all the batter is cooked by placing them in a heated oven at a low temperature of 200˚ Fahrenheit until ready to serve.