Apple Pancakes

2 Ways!


– 1 1/2 cups whole wheat flour – 1/2 cup rolled oats – 1 1/2 teaspoons baking powder – 1 teaspoon cinnamon – 1/4 teaspoon baking soda – 3 eggs – 1 1/4 cup milk (dairy or nondairy) – 2 tablespoons unsalted butter (melted and slightly cooled, plus additional to grease the pan) – 1 teaspoon vanilla extract – 3/4 cup shredded apple (from about 1 medium apple; you can include the peel)

Step 1.

Gently stir together the flour, oats, baking powder, cinnamon and baking soda in a medium bowl.

Step 2.

Add the eggs, milk, butter, vanilla, and shredded apple. Stir to combine.

Step 3.

Drop 1/4 cup full of batter onto warm buttered skillet and spread out thinly to about 1/4-1/2 inch thick.

Step 4.

Cook for about 3 minutes or until you see bubbles on the surface on the pancakes. Flip and cook for an additional 2-3 minutes.

Make them as Sheet Cake

Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper.

Step 2.

Smooth into an even layer with a spatula just about to the edges. You want it to be about ½ inch thick all around.