Apple and Oat Pancakes

If it seems I’m obsessed with pancakes these days, it’s because I am. It’s late autumn, and I want comfort food. Pancakes are comforting, and pancakes can be energizing food. That’s what I need now: comfort and energy. Bad news abounds, and I want to be in my kitchen, cooking for everyone, anyone, those I love, those I don’t know, those who are most vulnerable. I don’t have much of an appetite these days, but when a recipe is this good, I’ve got to have at least a few bites of nourishment. Food is energy, and sometimes cooking is love. And, food is important. We need it to live. Food is also a big issue politically… where we get our food, how we raise food in this country, and who we pay to do this, well, being conscious of these issues is a political act. Pay attention to what you eat, yes, but also find out where your food is coming from and how it’s grown. Because this matters. 

Apple Oat Pancakes
Serves 4
A delicious, hearty, gluten-free pancake recipe everyone will love!
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup buckwheat flour (or mixture of rye and buckwheat flour, or flour of your choice)
  2. 1 cup old-fashioned oats
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. ½ teaspoon ground cinnamon
  6. ½ teaspoon sea salt
  7. 1 large egg
  8. 1¾ cups unsweetened nut milk* (cashew, almond, coconut)
  9. Filtered water, if needed to thin batter
  10. 2 tablespoons virgin coconut oil, plus more as needed
  11. 1 medium apple (such as Granny Smith or Pink Lady), cored, halved, sliced crosswise ¼ inch thick
  12. Maple syrup or raw unfiltered honey, for serving
Instructions
  1. Whisk flour, oats, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, nut milk, in a medium bowl; mix into dry ingredients. Add filtered water if the batter is too thick.
  2. Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½" apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
  3. Serve pancakes immediately with maple syrup and fresh fruit.
Notes
  1. *The cashew milk I use takes about 2 minutes to make, and is so delicious. The recipe is on this site. If you're allergic to cashews, you can use almonds, hazelnuts, brazil nuts, or any kind you really love. Make your own milk. It's less expensive, tastes better, and has no preservatives or additives.
  2. You can substitute bananas or berries for apples.
Ageless Diet Life http://agelessdietlife.com/