Yields 2 to 4 servings
- 3/4 c oat flour or rolled oats, finely ground
- 1/2 c whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt (omit if using salted peanut butter)
- 1/4 tsp ground cinnamon
- 1 1/4 c nondairy milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 T unsalted, natural peanut butter (Either smooth or crunchy is fine; I prefer crunchy.)
- 2 T pure maple syrup, agave nectar, or molasses (I prefer maple here.)
- 1 medium slightly tart apple, such as Jonagold
- Core and thinly slice the apple. If desired, save a few apple slices and proceed to dice the rest, setting all of the apple aside while you prepare the batter; for completely hassle-free pancakes, just dice the entire apple.
- Heat a nonstick skillet or griddle over medium-low heat. To prepare the batter, combine the oat flour or ground oats, whole wheat flour, baking powder, salt, and cinnamon in a large bowl.
- In a separate bowl, whisk together the nondairy milk, vanilla and almond extracts, peanut butter, and maple syrup.
- Add the milk mixture to the flour mixture and stir until just combined. If it seems too thick (more so than a typical pancake batter), slowly incorporate more nondairy milk until you achieve the desired consistency.
- Fold in the diced apple, reserving the apple slices for later (if using).
- When the skillet is hot, spray it lightly with oil.
- Drop the batter in scant quarter-cup amounts onto the hot skillet.
- If you opted to reserve some apple slices, arrange a few atop each of the pancakes.
- When bubbles appear on the tops of the pancakes and the bottoms are golden brown–this normally takes a couple of minutes or so–flip the pancakes and continue to cook them until the other side is golden brown.
- Remove to a plate and serve warm with Peanut Butter-Maple Syrup.
Peanut Butter-Maple Syrup
You can make this in any amount using this ratio:
- 1 part unsalted, natural peanut butter (smooth or crunchy)
- 2 parts pure maple syrup
- pinch of salt
In a saucepan over low heat, combine all of the above ingredients until homogenous. Keep warm over low heat until ready to serve and enjoy!
I ate these pancakes for lunch one day, and they not only took me back to my childhood, but kicked that old snack favorite up a notch. If you like the fruit and peanut butter combination, you may want to give this recipe a shot and have yourself a decadent anytime snack or meal!