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Oatmeal Pancakes with Cinnamon Apples
Nb persons: 4
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| PREP TIME: 10 minutes / TOTAL TIME: 30 minutes | |
| 1½ c | buttermilk |
| ¾ c | instant rolled oats |
| ¾ c | whole wheat flour |
| 2 Tbsp | milk |
| 1 Tbsp | unsalted butter, melted |
| 1½ tsp | baking powder |
| ½ tsp | baking soda |
| Pinch | nutmeg |
| Pinch plus ⅛ tsp cinnamon | |
| 1 | Granny Smith apple, peeled, cored, and chopped |
| ½ c | apple juice |
| 2 Tbsp | brown sugar |
Confectioners’ sugar (optional)
1. COMBINE buttermilk, oats, flour, milk, butter, baking powder, baking soda, nutmeg, and a pinch of the cinnamon in large bowl. Stir gently to combine, then set aside.
2. COMBINE apple, juice, sugar, and remaining ⅛ tsp cinnamon in small saucepan and bring to a simmer. Cook until apple softens and liquid thickens.
3. HEAT oven to 200°F. Heat large nonstick or cast-iron skillet over medium heat. Add butter or coat skillet with cooking spray (do this before each batch), pour in ¼-cup portions of batter, and use spatula to spread each into thin, even circle. Cook until small bubbles form in top of batter, 2 to 3 minutes, then flip and cook 2 minutes longer. Repeat with remaining batter. Keep pancakes warm in oven while you finish cooking. Serve topped with warm apples and a sprinkle of confectioners’ sugar, if using.
NUTRITION (per serving) 270 cal, 8 g pro, 50 g carb, 5 g fiber, 20 g sugars, 6 g fat, 3 g sat fat, 445 mg sodium
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