Oat and Apple Pancakes with Yogurt

We loved these. Followed the recipe exactly except I let the batter sit for an hour or so to allow the oatmeal to absorb some of the liquid. I like the little bits of crunchie nuts. I did have trouble with the pancake breaking apart from the apple so will get a wider spatula to help with flipping. Needed no extra sweetener & liked the healthier aspect of the ingredients.

• Anonymous

• Mount Pleasant, SC

• 6/26/2021

These are delicious. Per another reviewer’s suggestion, I chopped two apples and sprinkled them on the top of the batter in the pan. Because of texture preferences in my family, I put the pecans and oats in the food processor until finely ground. My strong recommendation is to use butter to grease the pan. In the coconut oil, the pancakes stuck to the pan so badly that they ended up becoming a sort of pancake-apple hash. I switched to butter and had no issues with the remaining pancakes.

• carolkahugh

• Louisville, Co

• 3/12/2021

Looks like most of the reviewers changed the recipe quite a bit—I only changed the buttermilk to start, using the yogurt and milk substitute because like the other reviewer, I don’t keep buttermilk on hand. When cooked in the pan per the recipe, the apples stuck making the pancake hard to turn. So I cooked the apples separately and topped the pancakes with them. Agree with the reviewer who said it needed more sugar. I added some brown sugar after tasting the second pancake. The batter was thick enough, they were okay tasting, nothing special. The worst part was an hour or so after we ate my husband was complaining of ah—not to be gross—but terrible ah, flatulence. He blamed the sandwich he had had the night before, but soon I had the same issue and the pancakes were the only foods we had eaten in common over the past 24 hours. I suspect the whole teaspoon of soda combined with stomach acid was to blame. At any rate, I threw out the leftovers and will not make again. Eat at your own risk!

• susanlindrud

• Clarks Summit, PA

• 11/1/2020

Very, very good. I diced the apple and incorporated it into the batter. Best to let the batter sit a little to let the oats fully moisten, which makes for a soft pancake. I used almond flour instead of chopped nuts, and 1 cup whole milk Greek yogurt + 3/4 cup milk in place of the buttermilk (which I didn't have on-hand), and melted butter instead of the coconut oil, pumpkin pie spice instead of straight cinnamon. Truly delicious, very fall.

• miriamg

• NJ

• 10/12/2020

Hate to be one of those people who change lots of things and then review, but I can say that what I did had a great result and no problems w texture etc.: grated a large peeled apple straight into the batter; swapped 2 T dark brown sugar for the maple syrup; my almonds were more ground than chopped; used quick-cooking oats rather than the larger "old-fashioned" ones; swapped in allspice for cinnamon for more interest; used whole wheat pastry flour. The pancakes were delicious, wholesome-tasting without being overly health food-ish, and quick to make. Used the full amount of buttermilk (yogurt would also work I think; I served w yogurt and maple syrup on top).

• Anonymous

• Oakland, CA

• 3/2/2019

We love these pancakes. I like to grind the oats and add another 1/4 c. If your batter is too liquidy, let it sit for a bit. The oats will soak up the extra liquid. I also like to chop the apples small, precook them and add them to the batter. The apple rings are prettier, but more work. They're also good with raisins mixed in.

• blizbie

• Logan, UT

• 8/22/2018

Interesting idea, but you have to wonder if this recipe was tested. We made it according to the directions, but the batter was way too thin. No surprise, since the 1 cup flour to 1 3/4 cup liquid recipe departs significantly from the usual more-or-less 1 to 1. If the theory was that the oats would absorb liquid, nope. We thickened a bit with all purpose flour, and the first pancakes did not hold together at all. Also, with the 100% whole wheat, the batter desperately needed some sugar beyond the maple syrup. We thickened aggressively for the second batch with more all purpose, and the result was good. Apples and grains are terrific, but we will look for other recipes.

• keukacook

• Finger Lakes (NY)

• 12/17/2016