Fall is officially here, and with it, pumpkin everything. As much as I love all manner of squashes, it's about time that another fall darling has her day in the sun: the apple. Today we celebrated this sweet, crisp autumn treat by slicing it oh-so-thinly and tucking it inside a hearty, satisfying oatmeal griddle cake. It was divine, and you should absolutely try it, too. (And yes, a griddle cake is just a fancy term for a pancake. But "griddle cake" sounds so much more rustic and satisfying, doesn't it?)
This recipe is simple enough to whip up in the morning before you go to work (they're a breeze to whip up in the blender!), or can be made in large batches and frozen to be enjoyed throughout the week. Packed with fall flavors like apple, cinnamon, maple, and pecan, these beauties are hearty enough to keep you focused and full until lunch. Oh, and did I mention that they're gluten- and dairy-free? What more could you ask for?
- 1 1/2 cups gluten-free quick cooking rolled oats (or more if desired)
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 c Maple Pecan Malk (or, 1 c non-dairy milk of choice + 1 tbsp maple syrup)
- 2 tbsp maple syrup
- 2 tbsp melted vegan butter
- 2 eggs
- 1 tsp vanilla extract
- 1 - 2 apples, very thinly sliced (a mandoline helps)
1. Place one cup of the oats into a blender, and blend until the oats have reached a flour-like consistency.
2. Add the almond flour, baking soda, baking powder, cinnamon, and salt to the blender carafe and pulse to combine.
3. Add the wet ingredients to the blender: Malk (or non-dairy milk), maple syrup, melted butter, eggs, and vanilla. Blend until well combined, about 30 seconds.
4. Add remaining 1/2 cup oats and blend until just combined (this step allows for larger pieces of oats in the mixture, which adds a nice texture). Let mixture rest about 10 minutes - it will thicken during this time. If, after ten minutes, the mixture is still thinner than you'd like, add another 1/2 to 1/2 cup oats and blend again to combine.
5. While the batter mixture is resting, preheat a nonstick or cast iron skillet over medium low heat. If desired, lightly grease the skillet with more butter or oil (if your skillet is truly nonstick, you can skip this step).
6. Working in batches, add heaping quarter cups of batter into the hot skillet, gently spreading the mixture into circular shapes if needed. Arrange 3-5 apple slices on top of each griddle cake as they cook, and gently press into the batter. Once the edges begin to appear dry and the bottom sides are golden brown (about 3-4 minutes), flip each griddle cake and cook for another 3-4 minutes, or until the apples have begun to caramelize and the cake has cooked through.
7. Transfer to a 200 degree F oven to keep warm or serve immediately with yogurt or maple syrup.
Makes 4 servings.
This recipe was inspired by Live Simply's Busy Morning Almond-Oat Pancakes!