October 19th, 2011
Recipe by Paula Bowman
Preheat oven to 250ºF.
Mix milk and yogurt together. Soak oats in 3/4 cup milk mixture for 10 minutes. Add egg and butter to remaining 1 1/2 cups milk mixture and set aside.
Combine, flour, sugar, baking powder, baking soda, salt and cinnamon together in a bowl. Add reserved milk mixture, oatmeal mixture and apples. Stir just until flour disappears.
Heat a non-stick skillet or griddle over medium-low heat and brush pan lightly with oil. Scoop batter into 1/3-cup sized portions onto pan. Cook until bubbles appear on top of pancake and bottom is golden. Flip and cook other side until cooked through and golden, about 2 to 3 minutes per side. Keep cooked pancakes on sheet pan in low oven while remaining batter is cooked.
McIntosh apples are used here as they soften quickly when cooked. Substitute your favourite apple if desired.
Freeze leftover pancakes between sheets of wax paper in re-sealable bags. Heat in toaster or microwave until warm.
Per serving (2 pancakes) 287 calories, 9 g fat, 147 mg calcium, 421 mg sodium, 44 g carbohydrates, 2 g fibre, 9 g protein; excellent source of folate and vitamin B12; good source of riboflavin and thiamin.