Christina's Apple Pancakes

• 2 cups unbleached flour
• 3 teaspoons baking powder
• 1 cup instant oats
• 12 cup ground almonds
• 2 cups shredded tart apples
• 2 eggs
• 2 cups buttermilk
• 12 cup butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 12 teaspoon nutmeg
• 2 teaspoons canola oil or 2 teaspoons vegetable oil
• 12 cup water

1. Preheat pan on high, and oven at 350F.
2. Combine all ingredients except flour and baking powder.
3. Add flour and baking powder and mix until just combined.
4. Add about 1 tsp oil to pan.
5. Add more oil if needed as you cook pancake batches.
6. Turn pan heat to medium.
7. Pour about 1/4 cup of batter onto hot pan for each pancake and cook until bubbles are visible on top of pancakes, then cook a minute or two more.
8. Flip, then cook until lightly browned on both sides and inside is set.
9. If they are too thick, add 1/4 cup water to loosen batter.
10. These take longer than standard pancakes, but stay quite moist.
11. Place in oven on a baking sheet as you finish them to keep warm and firm them up a bit more.
12. Serve with maple syrup.

flour, baking powder, instant oats, ground almonds, tart apples, eggs, buttermilk, butter, brown sugar, cinnamon, nutmeg, canola oil, water

Taken from www.food.com/recipe/christina-s-apple-pancakes-519198 (may not work)