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Serve these pancakes warm, topped with fresh fruit, a drizzle of honey or maple syrup, or a dollop of yogurt. Leftover pancakes can be refrigerated in an airtight container for up to 2 days and reheated gently in a pan or microwave. They can also be frozen; separate with parchment paper and reheat as needed.
Variations:
Add cinnamon or nutmeg to the batter for a warm spice flavor.
Substitute apples with grated pears or mashed bananas for different fruity notes.
Incorporate chopped nuts or seeds for added crunch and nutrition.
Use coconut oil or butter instead of avocado oil for frying, depending on taste preference.
FAQ:
Can I use quick oats instead of rolled oats?
Rolled oats are preferred for texture, but quick oats can work if ground finely.
Is it necessary to peel the apples?
Peeling reduces bitterness and creates a smoother texture, but keeping the peel adds fiber and nutrients.
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 12 hours before cooking. Stir gently before use.
Are these pancakes gluten-free?
Yes, if using certified gluten-free oats, the recipe is gluten-free.
Can I bake these pancakes instead of frying?
Baking is possible but will produce a different texture. Frying yields a crisp exterior and fluffy interior.
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