Apple Oatmeal Pancakes Recipes

VERONICA'S APPLE PANCAKES

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

OATMEAL PANCAKES WITH CINNAMON APPLES RECIPE

Steps:

• In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, pinch of cinnamon, and nutmeg. Stir to gently combine, then set aside to rest for a few minutes. Combine the apple, apple juice, brown sugar, and remaining 1⁄8 teaspoon cinnamon in a small saucepan and bring to a simmer. Cook until the apple has softened and the liquid has thickened. Preheat the oven to 200°F. Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop 1⁄4-cup portions of batter into the skillet and use a spatula to spread into thin, even circles. Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes. Keep pancakes warm in the oven while you finish cooking. Serve topped with the warm apples and a bit of confectioners' sugar, if you like.

APPLE OATMEAL PANCAKES

Steps:

• Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of oats or hear oats hitting the blades), 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, butter or cooking spray. If you're using a non-stick electric griddle like mine, you might not need any oil at all.
• Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about 1/3 cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than 1/2-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. (Be patient, these pancakes need to cook a little lower and slower than most.)
• 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 or keep warm in a 200 degree Fahrenheit oven.

APPLE AND CINNAMON OATMEAL PANCAKES

Steps:

• In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.

APPLE CINNAMON OATMEAL PANCAKES

Steps:

• In a food processor or high powered blender, process the oats until a flour consistency.
• Transfer flour to a mixing bowl.
• In a blender, add all other ingredients and blend until smooth and combined.
• Add the flour to the mixture and pulse or mix to combine. (You don't have to use the blender for this, you could also pour the mixture into the bowl with the flour and stir to combine!) If the batter seems too thick, add more milk one tablespoon at a time until desired consistency.
• Pour desired amount for each pancake over a griddle or pan at about medium to medium high heat.
• Heat until bubbles form all around the edges of the pancakes and then flip.
• Cook to desired golden brown.
• Add your favorite toppings and enjoy!

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE

Steps:

• Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
• Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
• Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.