Ingredients

• 1 3/4 cups all-purpose flour or all-purpose gluten-free flour

• 1/4 cup oat flour

• 2 tablespoons sugar, cane, maple, or date sugar

• 2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 2 cups buttermilk

• 1 1/2 teaspoons lemon or lime juice

• 2 eggs

• 2 tablespoons unsalted butter, room temperature*

• 1 teaspoon sunflower oil

• 3 to 5 apples, thinly sliced

• cinnamon, for serving

• maple syrup, for serving

* Replace the butter with oil if needed

Directions

1. In a large bowl, whisk together the flours, sugar, baking soda, and salt until very well combined, about 30 seconds.

2. In a separate bowl or stand mixer, add the buttermilk, lemon/line juice, eggs, and butter; beat together to combine.

3. Stir in the wet mixture into the dry mixture until lumpy and just combined. Let the batter rest for 10 minutes.

4. In the meantime, you can slice the apples. We left the skin on, but that is entirely your preference.

5. Heat a large skillet over a medium flame. Add oil or cooking spray.

6. Working in batches, add a heaping quarter-cup of batter onto skillet, spreading lightly with the bottom of the cup or with a spoon. While the bottom of the batter is cooking, add the apple slices to the top portion. Cook for about 2 to 3 minutes, or until the top portion of the batter, surrounding the apple slices, starts to bubble and edges are beginning to set. Flip the pancake and cook for 2 more minutes.

7. Repeat step 6 until you are out of batter.

8. Sprinkle cinnamon on top and serve with maple syrup