For the pancakes
- 3 cups rolled oats
- 1/4 cup hemp seeds
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups unsweetened non-dairy milk
- 2 large eggs
- 2 teaspoons vanilla extract
For the compote
- 1 teaspoon safflower oil
- 2 medium apples, peeled, cored and chopped
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/3 cup maple syrup
Place the oats in a blender and blend until finely ground. Add the hemp seeds, baking powder, and salt and stir into the oat flour. Pulse the blender a few times to blend the dry ingredients.
In a small bowl, whisk milk, eggs and vanilla. Pour into the blender and blend until smooth, make sure all the dry ingredients are moistened. Let stand for 5 minutes to thicken.
In a medium sauté pan, heat the oil over medium-low heat. Add the apples, cinnamon and salt and cook, stirring occasionally, until the apples have softened and almost brown, approx 5 minutes. Add the maple syrup. Cover an warm on low heat.
Mist a large nonstick skillet or griddle with cooking spray and heat over medium heat. Ladle the batter by 1/4 cup portions onto the cooking surface. Reduce heat to low and cook until bubbles appear in the top of the pancakes, about 2 minutes.
Carefully flip the pancakes and cook on the second side until golden brown, 1 minute.
Transfer pancakes to a large plate, cover with foil. Cook the remaining batter in the same way, adjusting heat as necessary, to make 12 pancakes.
Serve with the warm maple-apple compote.
Pancakes can be stored in an airtight container in the refrigerator for up to 4 days.
Serves: 6 | Serving Size: 2 pancakes and 2 tablespoons apple mixture
Nutrition (per serving): Calories: 322; Total Fat: 9g; Carbohydrate: 50g; Protein: 11g