Christina's Apple Pancakes

This is my version of apple pancakes which, while being tasty, also has more fiber and nutrition. My husband loves them. He ate them up, and I usually can't get him on board with anything resembling healthy. I'm sure these would be great with shredded carrot too.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups unbleached flour
• 3  teaspoons baking powder
• 1  cup  instant oats
• 1⁄2 cup  ground almonds
• 2  cups  shredded tart apples
• 2  eggs
• 2  cups buttermilk
• 1⁄2 cup butter, melted
• 2  tablespoons brown sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 2  teaspoons canola oil or 2  teaspoons  vegetable oil
• 1⁄2 cup water

Directions

1. Preheat pan on high, and oven at 350F.
2. Combine all ingredients except flour and baking powder.
3. Add flour and baking powder and mix until just combined.
4. Add about 1 tsp oil to pan. Add more oil if needed as you cook pancake batches.
5. Turn pan heat to medium. Pour about 1/4 cup of batter onto hot pan for each pancake and cook until bubbles are visible on top of pancakes, then cook a minute or two more. Flip, then cook until lightly browned on both sides and inside is set. If they are too thick, add 1/4 cup water to loosen batter. These take longer than standard pancakes, but stay quite moist.
6. Place in oven on a baking sheet as you finish them to keep warm and firm them up a bit more.
7. Serve with maple syrup.