Old fashioned oats become so much more than oatmeal when they’re ground into a flour. Take, for instance, this Baked Oat Pancake. It’s a cake! That you can eat for breakfast!
Prepared in the style of a Dutch Baby pancake, this oat flour based pancake stays flat but just as custard-y as its inspiration. While the Baked Oat Pancake doesn’t yield the dramatic peaks and valleys Dutch Babies are known for, it does yield buttery, crunchy edges that won’t have you missing those syrup collecting divots.
To compliment the cake’s soft chew and the oat’s earthy flavor we add apples on top. But not just any apples. We cook a crisp variety (Honeycrisps work great) in a sweet slurry of maple syrup and butter until they become soft. Spoon them over slices and finish with an extra drizzle of maple syrup, just because.
Quickly blend up this batter on a weekday morning and enjoy slices with fresh or stewed fruit all day long. Take things to the next level by smearing pure maple butter on top before adding apples.
