Apple Walnut Oatmeal Pancakes

Susi was celebrating the excellent Bar Pass rate for Western State University College of Law on Sunday morning, so I thought I would add in some hearty celebratory pancakes.  These hit the spot!

Apple Walnut Oatmeal Pancakes

This is quicker and easier than the long list of ingredients might lead you to believe.  Mix was done in about 5 minutes.

To make 14-16  – 4” pancakes:

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp salt

1 cup quick oats

2 eggs

2 cups milk (buttermilk if you have it, or any type will do)

2 tbsp honey

2 tbsp brown sugar

2 tbsp melted butter

2 tbsp apple sauce (in batter, plus more for topping)

1 apple, peeled, shredded with box grater (I used honey crisp, but any type will work).  You can use 2 apples if you prefer.

½ cup chopped walnuts

1 tsp cinnamon

For cooking:  2 tbsp veg oil (canola, sunflower, etc., but not olive oil) + 2 tbsp butter (about a teaspoon each for each batch of 3-4 pancakes).

Sift together: Flour, baking soda, baking powder, salt.

Whisk together: Eggs, honey, sugar, melted butter, cinnamon.  Add in milk and applesauce.  Add wet and sifted dry ingredients together, stir briefly, then add oats, shredded apple and walnuts and stir just to blend.  Don’t over mix.

Melt butter in oil (a teaspoon each) for each batch of pancakes, or melt together, pour off some, and add as needed.  Drop ladles full of batter onto griddle or into your largest fry pan, on medium heat.  As bubbles begin to form on top, and browning on edges, flip only once.

Top with a dollop of applesauce and maple syrup.  These freeze well.  Just heat in toaster oven like you would any frozen breakfast product!

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