Servings: 4 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
In praise of hearty breakfasts…
It’s amazing what rolled oats and an apple can do for pancakes. I’m fond of all sorts of pancakes but for a breakfast to really tide me over I need more than flour, milk and eggs which is why all of the extras in this recipe appeal to me.
Rolled oats, whole grain flour and flax stick with you through the morning. They supply good nutrition, add texture and a whole lot of flavour. This recipe is sweetened with a bit of molasses, which adds flavour too.
These are not fluffy pancakes.
Apple Oatmeal Pancakes are on the hearty side of the pancake spectrum. These are cold weather pancakes, just the sort you might crave on a damp, chilly November morning.
Pancakes aren’t just for breakfast
Apple Oatmeal Pancakes make good lunchbox fare too, and can be a perfectly acceptable supper on an evening when a breakfast sort of meal is what everyone is craving.
Apple Oatmeal Pancakes Recipe
- ½ cup plus 2 Tbsp. quick oats (not instant)
- 1 cup whole wheat or spelt flour
- 1 Tbsp. ground flax, oat bran or wheat germ
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg, beaten
- 2 Tbsp. Crosby’s Fancy Molasses
- 1 Tbsp. sugar (optional)
- 3 Tbsp. oil
- 1 cup buttermilk or sour milk
- 1 small to medium apple, scrubbed and grated (skin on)
- Apple slices for garnish (optional)
- In a large bowl combine the rolled oats, flour, flax, baking soda and salt.
- In another bowl, beat the egg with the molasses and sugar. Whisk in the oil and milk.
- Add wet mixture to dry and stir until combined.
- Stir in the grated apple.
- Heat griddle over medium and grease with oil. Drop batter into pan by 1/3 cup measure. Top with thinly sliced apple.
- When edges are set and bubbles start to form on top, flip and cook until done.
- Place cooked pancakes in a warm oven until ready to eat, or cool on a wire rack and freeze.