Apple Oat Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 medium fresh crisp apples
• 3 tbsp unsalted butter
• 1 tbsp neutral oil for griddle

Instructions

1. 1Core the apples and grate them on the large holes of a box grater, leaving the skin on for color and fiber; squeeze the grated apple gently in a clean kitchen towel to remove excess juice so the batter stays light.
2. 2In a large mixing bowl whisk together the oats, flour, baking powder, cinnamon, and salt until evenly combined.
3. 3In a separate bowl beat the eggs, then whisk in the milk, maple syrup, and vanilla until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain; fold in the grated apple. Let the batter rest 5 minutes so the oats hydrate and thicken slightly.
5. 5Heat a large nonstick griddle or 12-inch skillet over medium heat (about 350°F surface temperature). Lightly brush with oil and a little butter.
6. 6Scoop generous 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until bubbles form across the top and the edges look set and lightly golden, 2 to 3 minutes.
7. 7Flip carefully and cook the second side until deep golden and cooked through, another 1 1/2 to 2 minutes. Transfer finished pancakes to a warm plate and tent loosely with foil.
8. 8Wipe the pan if needed, add a touch more butter or oil, and continue with remaining batter. Serve stacked warm with an extra drizzle of maple if desired and any remaining grated apple on the side for freshness.