It’s almost apple season and we’ve got a recipe that will make you feel like grandma just made you something special. Using our basic Old Fashion Buttermilk Pancake recipe as a base, we’ve added oats, cinnamon, brown sugar and applesauce to your morning pancake. It could double as a cookie or a granola bar. Great leftover and as a grab-and-go snack for kids snacks and school lunches!
- In a mixing bowl combine flour, oats, baking powder, soda, salt, brown sugar and cinnamon.
- In a liquid measuring cup measure the buttermilk, egg, applesauce, oil and vanilla extract. Whisk to combine.
- Add the buttermilk mixture to the flour mixture and stir with a wire whisk. Add the diced apple and stir gently. If batter is too thick, add water-but no more than over ¼ cup.
- Let rest on the counter for 5-10 minutes.
- Heat a pan (non-stick or buttered heavy cast iron skillet) to medium. Stir the batter gently to release some of the air bubbles and add a quarter cup to the pan. With the back of a spoon, spread the mixture out so it’s evenly spread- into about a 5 to 6 inch size pancake.
- After the top starts to bubble up, flip the pancake and finish cooking until both sides are golden brown and cooked through.
- Serve warm with maple syrup, chopped apples and toasted pecans.
Elizabeth Bahnsen, RDN developed this recipe exclusively for RYZE. Elizabeth works within the food industry to create recipes for companies with outstanding ingredients. Visit her websites at www.yourfamilytable.org and www.rcpboulder.com for more information.
Image is copyrighted by Paul Perreault email@example.com