Christina's Apple Pancakes
"This is my version of apple pancakes which, while being tasty, also has more fiber and nutrition. My husband loves them. He ate them up, and I usually can't get him on board with anything resembling healthy. I'm sure these would be great with shredded carrot too."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 cups unbleached flour
- 3 teaspoons baking powder
- 1 cup instant oats
- 1⁄2 cup ground almonds
- 2 cups shredded tart apples
- 2 eggs
- 2 cups buttermilk
- 1⁄2 cup butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 2 teaspoons canola oil or 2 teaspoons vegetable oil
- 1⁄2 cup water
directions
- Preheat pan on high, and oven at 350F.
- Combine all ingredients except flour and baking powder.
- Add flour and baking powder and mix until just combined.
- Add about 1 tsp oil to pan. Add more oil if needed as you cook pancake batches.
- Turn pan heat to medium. Pour about 1/4 cup of batter onto hot pan for each pancake and cook until bubbles are visible on top of pancakes, then cook a minute or two more. Flip, then cook until lightly browned on both sides and inside is set. If they are too thick, add 1/4 cup water to loosen batter. These take longer than standard pancakes, but stay quite moist.
- Place in oven on a baking sheet as you finish them to keep warm and firm them up a bit more.
- Serve with maple syrup.
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RECIPE SUBMITTED BY
I'm a chemistry grad student with a passion for cooking in my spare time. I'm not vegetarian, but have been and love to explore ways to take typical recipes and make them vegetarian.
