Apple Oatmeal Pancakes

Instructions

1. 1

   Place all the ingredients except for the grated Tart Apple in your Blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of Old-Fashioned Oats or hear Old-Fashioned Oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated Tart Apple but do NOT blend again.

2. 2

   Heat a heavy Cast Iron Skillet / Skillet over medium-low heat, or heat an Griddle to 350°F. Lightly oil the surface of your pan with Coconut Oil, Butter or Cooking Spray. If you're using a non-stick Griddle like mine, you might not need any oil at all.

3. 3

   Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about ⅓ cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than ½-inch, so you might need to help spread the batter out with a Spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny.

4. 4

   Once the underside is lightly golden, flip it with a Spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.

5. 5

   Serve the pancakes immediately or keep warm in a 200°F Oven.

Notes

Notes Recipe adapted from my gluten-free peach pancakes and vegan pancakes, with reference to Kelly’s banana blender pancakes and Deb’s apple pancakes. Applesauce substitutions: If you can’t find applesauce, use plain yogurt instead (I know this works with regular plain yogurt, but suspect that Greek yogurt will be too thick). For the yogurt version, increase the amount of maple syrup or honey to at least 1 tablespoon. Milk will not work. Storage suggestions: These will keep well, covered and refrigerated, for several days. I bet they will freeze well, too!