Apple and Cinnamon Oatmeal Pancakes by Closet Cooking
(makes 2 servings, 4-6 pancakes)
1/2 cup whole wheat flour
3/4 cup rolled oats (ground in food processor)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon maple syrup
1 cup milk (or buttermilk) (I used kefir and a little bit of almond milk to make batter a little bit thinner.)
2 tablespoons butter (melted)
2 tablespoons apple sauce
2 tablespoons rolled oats
1 apple (peeled, cored and chopped)
1. Mix the flour, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl.
2. Mix the maple syrup, milk, egg, butter and apple sauce in another bowl.
3. Mix the wet and dry ingredients.
4. Mix in the rolled oats and apple.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes
4 Apples, Peeled And Quartered
Half A Lemon, Squeezed
½ cups Orange Juice
1 teaspoon Vanilla
To make the compote:
Peel and quarter apples and place in saucepan. Squeeze half a lemon over the apples. Pour in the orange juice. Add the vanilla. Let simmer over medium-low heat, covered, until the apples get somewhat soft, stirring as needed. (You can use almost any fruit / combination of fruits– pears, peaches, berries)
Once the apples are somewhat soft, take the cover off the pot and allow the apples to continue simmering until most of the excess liquid is gone. Then mash up (not too much, or you will end up with apple sauce), leaving some chunks. Discard excess liquid if there is any left. Voila, set aside, the compote is done.
(I added a 1/2 to 1 tsp of cinnamon and it was delicious!)