The hubs has been having stomach issues, and while he's on the mend, we wanted to keep breakfast mild AND use our remaining bunch of #apples. Quick Google search, and you have apple & rolled oat pancakes. We didn't change a single thing. Cookie + Kate knows what she's doing.
Source: Cookie + Kate | Makes: 6 pancakes | Time: 15 min
1 cup apple sauce (plain, no added sugar)
1 cup old-fashioned #oats
1 egg (use a flax egg to make vegan)
2 tbsp vegan butter, melted
1 tbsp baking powder
1 tsp maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
1 cup grated apple
Maple syrup and vegan butter, to serve (maybe some diced apple if you wanna go nuts... hey maybe some pecans or walnuts)
Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth, pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, vegan butter or cooking spray.
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.
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.
Serve the pancakes immediately.