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.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
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