1 3/4 cups all purposed flour (or gluten-free flour of your choosing)
1/4 cup oat flour
2 tablespoons sugar
2 teaspoon baking soda
1/2 teaspoon sea salt
2 cups buttermilk
1 1/2 teaspoons lemon or lime juice
2 large eggs
2 tablespoons unsalted butter, room temperature
1 teaspoon sunflower oil
3 to 5 apples, thinly sliced
maple syrup for serving
In a large bowl, whisk together flours, sugar, baking soda, and salt until very well combined, about 30 seconds.
In a large measuring cup, beat together buttermilk, lemon/lime juice, eggs, and butter.
Stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Heat a large nonstick or cast-iron skillet over medium; add oil or cooking spray. if you use oil, wipe with a paper towel, leaving behind a thin film.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Then flip and cook 2 minutes more.
Serve with maple syrup.