Oatmeal Apple Pancakes (Print Version)
# Ingredients:
01 -
1 apple, peeled and chopped
02 -
2 eggs
03 -
2/3 cup gluten free quick oats
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
2 tablespoons yogurt
07 -
1 1/2 tablespoons maple syrup
08 -
1 teaspoon cinnamon
09 -
1 teaspoon vanilla extract
10 -
Butter or coconut oil for cooking
# Instructions:
01 -
Blend the eggs with maple syrup, baking soda, baking powder and yogurt until creamy and fluffy.
02 -
Blend in the chopped and peeled apple until incorporated.
03 -
Add the oats, vanilla and cinnamon, let sit for 2 minutes to soften, then blend until smooth.
04 -
Heat a large non-stick pan to medium heat. Add a small amount of butter or coconut oil and pour the batter forming small, palm-sized pancakes. Reduce the heat slightly as these can burn quickly at higher temperatures.
05 -
Once bubbles form on the surface and the edges look set, flip with a large spatula. Transfer to a plate when golden brown on both sides.
06 -
Serve immediately with your favorite toppings - fresh fruit, maple syrup, honey or nut butter.
# Notes:
01 -
These pancakes cook faster than traditional flour pancakes, so keep an eye on them to prevent burning.
02 -
The batter can be made in advance and stored in the refrigerator for up to 24 hours.