Apple Oat Pancakes with Almond Butter

It's a rainy Sunday morning. Standing over my kitchen sink, looking out the window at the dreary day, I decided some warm pancakes fit the mood.

And since so much depends on the green tree, with the red apple, glazed with rain - apple pancakes it will be.

Of course, I purchased everything I need for my breakfast at Harter House Supermarket!

Apple Oat Pancakes with Almond Butter

Ingredients
2 cups Oat Flour
3 tbsp brown sugar (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
2 apples (I like to use a tart apple like Granny Smith but any apple will do)
2 beaten eggs
2 cups nonfat milk (water will do)
1/4 cup canola oil
2 tsp vanilla extract
Pinch of kosher salt
1-2 tbsp rolled oats


Directions
In a medium mixing bowl stir together oat flour, sugar, baking powder, cinnamon, and nutmeg.

Shred 1 1/2 apples (about 1 cup). Core and thinly slice the remaining apple half and set aside. Make a well in the middle of flour mixture. Add shredded apples, eggs, milk, oil, and vanilla. Mix just until combined. Heat a large skillet over medium. Spray with canola oil and drop by the 1/4 cup-fuls, spreading out just a bit with the back of the cup.



Sprinkle with a pinch of oats and press in one apple slice. Cook till little bubbles start to form on the surface (about 2 minutes depending on the heat of your pan). Flip and continue cooking other side for 1 - 2 minutes. Continue with the rest of the batter. Serve with a dollop of almond butter, which is lower in saturated fat than peanut butter.


Make 15 to 20 pancakes. Enjoy.