A healthy take on a traditional dutch apple pancake, made with whole grain oats rather than flour. (Dairy Free and Gluten Free)
Preheat oven to 425 degrees.
Place rolled oats in a food processor. Pulse several times until the oats develop a flour-like consistency. Set aside for a moment.
In a large bowl, whisk together the eggs, applesauce, unsweetened almond milk, vanilla, and cinnamon. Add the oat flour and baking powder and whisk just until the batter is smooth. Set this bowl of pancake batter aside for a moment while you move to the next step.
Heat the coconut oil in the cast iron skillet on the stove top over medium-high heat. Add the apples and saute for 3-5 minutes, or until they start to soften a bit.
Add the brown sugar to the skillet and cook for another minute.
Pour the bowl of pancake batter into the skillet, and place the skillet in the preheated oven. Cook at 425 degrees for approximately 20 minutes, or until a knife/toothpick comes out clean.
Nutrition Analysis (approximate per serving = 1/4 of skillet):
255 calories, 11 g fat, 6 g sat fat, 140 mg sodium, 30 g carbohydrate, 3 g fiber, 16 g sugar, 9 g protein, Vitamin A: 7%, Vitamin C: 16%, Calcium: 15%, Iron: 10%