- 2 cups rolled oats
- 2 cups unsweetened almond milk
- 1/3 cup honey
- ¼ cup olive oil
- 2 eggs
- 1 cup whole wheat pastry flour (substitute for buckwheat or potato flour for a wheat-free alternative)
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 1 tsp. sea salt
- 2 tbs. vanilla extract
- 3-4 apples, sliced into half moons
- First, soak the oats in the almond milk in a large bowl for about 15-20 minutes.
- In another small bowl, blend the honey, eggs and olive oil.
- Sift together the dry ingredients ¬– flour, spices, salt.
- Once the oats have soaked, mix together with the egg and olive mix.
- Slowly add in the flour mixture about ¼ cup at a time until the batter just comes together.
- Stir in your vanilla right at the end.
- Heat your griddle to about 300 degrees Fahrenheit, or heat a pan on medium to medium high heat. I prefer a griddle because I can cook more at a time.
- Pour your batter onto the griddle, about ½ cup, and swirl your ladle to make it even and circular. It should be about 4-5 inches in diameter.
- Press in five apple slices into a star pattern.
- When you see the batter becoming bubbly, try lifting the edges a bit. You’ll know it’s ready to flip once the cake doesn’t want to pull apart when you try to move it. The apples should also be cooked in enough so they don’t fall out of the batter.
- Flip and cook for about one minute on that side, or when the centre of the pancake is springy to the touch.
- Flip over onto a plate and place a small pat of butter in the centre. The apples should be slightly browned.
Serve with warm maple syrup or hot berry compote.