Ingredients
Instructions
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1.
Place oats in a food processor and pulse until you break the flakes up. About 5 pulses. Add flour, baking powder, flaxseed, cinnamon, nutmeg and salt and pulse to combine. Transfer to a large bowl
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2.
In a separate bowl whisk together, milk, maple syrup, 2 tablespoons of olive oil and vanilla
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3.
Add wet mixture and apples to dry ingredients and mix. Set aside for 30 minutes, the batter will thicken. If the batter gets too thick, add a little more milk
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4.
Set a non-stick pan over medium heat and brush with olive oil. Add about 1/2 cup of batter at a time, spreading it out to approximately 5-inches in diameter. Cook for 3 minutes per side, until golden and springy to touch. Repeat with the remaining batter, brushing the pan with oil before each pancake
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5.
Serve with maple syrup
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