- ¾ cups uncooked oats
- 1 cup whole wheat flour
- 3 tsp baking powder
- 1 tsp + 1/4 tsp cinnamon, divided
- 1/4 tsp ground ginger
- 1 tsp salt
- 2 Tbsp maple syrup
- 4 Tbsp melted butter
- 2 cups milk
- 1 tsp vanilla extract
- 1 egg
- 2 large apples
- 2 Tbsp brown sugar
- maple syrup, yogurt, sliced almonds for topping
- In a blender or food processor, grind the dry oats until they’re a fine powder. Mix together with the whole wheat flour, baking powder, 1 tsp cinnamon, ground ginger, and salt. Whisk, and set aside.
- In a separate bowl, whisk together the maple syrup, melted butter, milk, vanilla, and egg.
- Combine the wet and dry ingredients and whisk together.
- Core the apples and slice into 1/8″ rings. Toss with the brown sugar and remaining 1/4 tsp cinnamon.
- Heat a nonstick skillet over medium heat (or a normal skillet, and use butter before each pancake). Arrange three apple rings overlapping in the middle of the skillet and let cook for 2-3 minutes, or until softening. Once the apples are beginning to soften, cover them with just enough batter to fully envelope the apples. Cook for 2-3 minutes, or until that side is golden, flip, and cook another 2 minutes.
- Repeat until you’ve used all apples and batter. Serve with toppings of your choice.