Prep 15 mins
Cook 6 mins
These are delicous pancakes. The recipe was in our local food store ad. Remember to soak the oats in buttermilk overnight, I didn't include this overnight step in the time.
- Combine oats and buttermilk in a bowl.
- Cover and refrigerate overnight.
- Add the oil, eggs and apple to the oat mixture and mix until combined.
- Combine the flour, baking soda, baking powder and salt in another bowl, and then mix into oat mixture until just combined.
- Heat a non-stick pan, lightly sprayed with vegetable oil, to medium high heat.
- Pour on 4 inch round pools of batter.
- Cook pancakes 2-3 minutes each side.
- Keep pancakes warm in a 200 degree F oven until all are cooked.
- Serve with butter and applesauce or maple syrup.
Very good! Will make these again. Next time, I think I will take the sugar down to 3 T., though.
Made this for OAMC, with only slight changes - used blueberries instead of apples (that's what I had on hand from the garden) added a 1/2 tsp of cinnamon, as I love it and then followed the recipe exactly. It was soooo good, light and fluffy, even my picky eater DGS loved it. What a great way to get some fiber in his diet. The directions where so simple. Froze these by cooling and packing 2 together with a saran wrap seperation and placing in a freezer zip lock bag. The next day reheated by allowing to defrost for about 5 minutes, then heating in the microwave on low for about 30 sec. and they were just as good as when they where fresh. Thanks Islandgirl for a great recipe.
I found this recipe through the Random Draw game and I'm so glad I did. These are just fantastic pancakes. I havled the recipe using 1/2 of a red delicious apple, peeled and used Enova oil for the canola oil and it made 9 medium pancakes. I did have to cook mine for about 20-25 minutes to get the center done and the apple tender, but other than that followed the directions as written. They turned out nicely brown on the outside and fluffy on the inside. Thanks so much for posting such a wonderful recipe.