Recipe of the Week: Overnight Oat and Apple Pancakes

Ingredients

• 2 1/4 cups 1% buttermilk

• 2 cups quick cooking oats

• 2 large eggs, lightly beaten

• 2 tbsp melted unsalted butter

• 1 tsp vanilla

• 1 small apple, cored and diced, or about 1 cup

• 1/2 cup ground golden flaxseed

• 2 tbsp brown sugar

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• Dash of nutmeg

• Canola oil for griddle

Preparation

In a bowl, combine buttermilk and oats. Stir well. Cover and refrigerate overnight. Preheat griddle or large frying pan over medium heat. Add eggs, butter, vanilla and diced apple to oat mixture. In another bowl, combine ground flaxseed, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Stir. Add to oat mixture and stir until just moistened. If batter seems too thick, add up to a 1/4 cup more buttermilk.

Lightly oil griddle. Using a 1/3-cup measure, scoop batter onto griddle smoothing to a four-inch circle. Cook for two to three minutes or until bubbles appear on the surface and begin to pop. Flip and cook other side for one and a half to two minutes until lightly browned. Keep warm in oven until all pancakes are cooked.

Preparation time: 10 minutes; total time: eight hours, 40 minutes.

Makes 15 pancakes, 337 calories each.

- Canadian Food Focus