Cinnamon Apple Oat Pancakes
Soft and hearty cinnamon apple oat pancakes made with rolled oats, fresh diced apple, and warm cinnamon, perfectly fluffy and lightly sweet for a cozy breakfast.
Ingredients
Scale
- 1 cup old fashioned rolled oats
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 medium apple, peeled and finely diced (about 1 cup)
Instructions
- Heat a nonstick skillet over medium heat and lightly grease with a small amount of butter.
- In a bowl, combine rolled oats and milk and let sit for 5 minutes to soften.
- Add the egg, melted butter, and maple syrup to the oat mixture and stir gently.
- In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt.
- Pour the dry ingredients into the wet mixture and stir just until combined without overmixing.
- Fold in the finely diced apple.
- Scoop about 1/4 cup of batter onto the preheated skillet for each pancake.
- Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook another 2 to 3 minutes until golden brown and cooked through.
- Transfer to a plate and repeat with remaining batter.
- Serve warm with additional maple syrup if desired.
Notes
- Let the batter rest a few minutes before cooking for a better texture.
- Dice the apple into small pieces so it softens evenly while cooking.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Find it online: https://tastyze.com/cinnamon-apple-oat-pancakes/