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Oatmeal Pancakes with Sauteed Cinnamon Apples

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Ingredients

  • Sauteed Cinnamon Apples:
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup whole wheat flour
  • 2 tbsp wheat germ
  • 2 tbsp light brown sugar
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg, lightly beaten
  • 1 cup whole milk
  • Unsalted butter
  • (makes about 2 cups)
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 2 medium apples, peeled, cored, and sliced
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon

Details

Servings 4

Preparation

Step 1

For the pancakes:
In a large bowl, whisk together the oats, flour, wheat germ, sugar, baking powder, cinnamon, and salt. Whisk in the egg and milk until just combined.

Heat a large non-stick skillet or griddle over medium heat. Brush lightly with butter. When the skillet is hot, pour in 1/4 cup batter for each pancake, leaving room for the pancakes to spread. Cook until small bubbles appear on the surface and the bottoms are golden, about 2 minutes. Flip the pancakes and cook until golden, about 1 minute. Repeat with the remaining batter, adding butter to the pan as needed. Serve immediately, topped with the apples.

For the apples:

Melt the butter in a med. skillet over med. heat. Add the sugar and stir with a wooden spoon to dissolve. Add the apples, walnuts, and cinnamon and cook for 6 minutes, or until the apples are soft. Serve warm over pancakes or oatmeal.

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