With all these pancakes lately, I’ve had to drag my butt back to the gym. Back to spin class…
Sometimes, I hate it. Like when the instructor has us cranking up the resistance to “climb a hill” and the song sucks. Or I look up at the clock thinking we must be close to the end of class and we haven’t even reached the middle.
But then I love it. I love spinning because I feel like I get a real workout. I sweat a lot (which I normally don’t like but in this instance I love it. I think of it as all of the calories I’m burning escaping through my pores). And after I’ve been at it for a few weeks or so, I love what it does for my legs and butt.
But most of all I love that spinning makes it possible for me to eat breakfasts like potato pancakes (with lots of applesauce and sour cream), blueberry pancakes, and pumpkin pinwheels – mostly guilt-free.
Just imagine what I could eat if I went to Zumba more often too.
Cinnamon-Apple Oatmeal Pancakes
First, let me say that these are my current favorite pancake. The spices are bold and balanced, the texture is almost like an apple fritter, and they make me smile.
Second, I apologize in advance for the insane number of photos that follow. If you’re not down with step-by-step-by-step photos, click here to skip ahead to the recipe.
These are all of the dry ingredients you’ll need (minus salt… I forgot to grab that before I took the picture): uncooked oatmeal, all-purpose flour, baking powder, baking soda, brown sugar (you can use white sugar if you want – or make your own brown sugar if you’re out), cinnamon, ginger, and nutmeg.
And these are your wet ingredients: an egg, buttermilk, milk, and 1 apple. You could use regular milk for all for the entire milk portion (that is, skip the buttermilk), but the pancakes won’t be as light and tender.
I have been playing with oatmeal pancakes for a while but found that the whole oats made the batter wonky (as in, clumpy and hard to flip, but the flavor was great). So when I set out to write this recipe, I took a look around at what others have done with oatmeal in pancakes and found that Deb at Smitten Kitchen, made it into an oat flour using a food processor.
This made all the difference in the world.
Though I wouldn’t call what I made “flour”. I left it a little chunky (probably a little finer than quick cook oats).
Here’s a before and after for you to see what I’m talking about. If you don’t have a food processor, you could try using the whole (rolled) oats but be aware that flipping the pancakes will take a little more care.
Or try a quick-cook oatmeal (it’s usually chopped up a little finer than rolled oats/regular oatmeal).
Measure your dry ingredients into a bowl.
And whisk it up.
Peel the apple.
And remove the core (however you like to do it. I alternate between this corer/slicer and just cutting it up with a knife, just depends on my mood).
If you have a food processor, get out the grater blade.
Otherwise, grab your box grater.
And grate up the apple.
Beat the milk, buttermilk and egg together. Then add it to the dry ingredients along with the grated apple.
And mix it all up (just until it looks mixed… pancake batters don’t like to be overworked).
Heat a pan over medium heat and melt a little butter in it (or you could use oil instead).
Use about 1/4 cup of batter per pancake. And cook the first side until the bubbles start to pop and the underside is golden brown (about 3 minutes).
Flip the pancakes, and cook it on the second side until the bottom is golden brown (2-3 minutes).
Serve them with butter and maple syrup. Eat them. Savor them. And then a little later after you’ve enjoyed your post-pancake relaxation, go work out! (Or just eat some more).
Cinnamon-Apple Oatmeal Pancakes
Makes about 12 pancakes
1/2 cup oatmeal, uncooked
1/2 cup all-purpose flour
2 Tablespoons brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 cup buttermilk
1 small-medium sized apple, grated (about 1 cup)
- If you are using rolled oats, pulse them in a food processor for about 15-30 seconds, to make a coarse oat flour (well, not quite “flour”, just chopped into smaller bits really). Quick cook oats are probably fine as is.
- In a medium bowl, whisk together the dry ingredients: flour, oatmeal, sugar, baking soda, baking powder, salt, and spices.
- In a separate bowl or large measuring cup, whisk the egg and milks together.
- Add the wet ingredients to the dry ingredients along with the grated apple. Stir until just mixed.
- Heat pan to about medium. Melt a little butter or add a little oil. Ladle about 1/4 cup of the batter per pancake.
- Cook for about 3 minutes on the first side (or until the bubbles form and pop and the bottom is golden brown). Flip and cook until the bottom is golden brown (about 2-3 minutes).
- Serve warm with butter and maple syrup. Enjoy!