Whole Grain Pancakes

By Shawn Fox, Brooklyn, NY

Whole grain pancakes that use no refined sugar and have the perfect mix of hearty flavor for a lazy brunch.


1 3/4 Cups Cortland Apples diced to 1/4" pieces
2 free range large eggs
1 1/2 cups of quick oats (not instant. If you have old fashioned oats, pulse in blender for 10 seconds before use)
1/3 cup safflower, non-extra virgin olive or other light tasting oil
2 cups 1 or 2% organic milk
1 Tablespoon Crown Maple Dark Amber Syrup
1 cup whole wheat flour (I prefer local ground whole wheat bread flour)
2 teaspoons vanilla
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt


Prepare apples and set aside.

In a large mixing bowl, whisk together eggs, oats, olive oil, vanilla and milk.

In a small bowl, whisk together flour, sugar, baking powder, cinnamon and salt.

Add contents of small bowl to large bowl; add apples; stir with rubber spatula to combine. Allow to stand for 10 minutes.

Heat a large cast iron griddle to medium-high heat until very hot. Using a paper towel, coat griddle lightly with oil.

Stir pancake batter. Using a 1/4 cup measuring cup filled to the top, pour batter onto griddle. Cook until bubbles appear over surface of pancakes, about 2 minutes. Turn each pancake over and cook until pancakes are deeply browned, about 2 more minutes. Repeat with remaining batter. Serve with Crown Maple Syrup.

Get more great recipes at www.CrownMaple.com