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.
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