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1
Place all ingredients in a small-medium pot, cover and bring to a gentle boil. Once bubbling, reduce heat to low and tilt lid. Continue to simmer for 20-30 minutes, until apples are soft and liquid has reduced to a syrup.
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2
While the apples simmer, prepare the pancakes:
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3
In a medium bowl, whisk together oat flour, ground flaxseed, potato starch, baking powder, and cinnamon.
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4
In a separate large bowl, beat eggs with whisk. Next, add sugar and oil and whisk well to make fluffy. Finally, add buttermilk or almond milk-lemon mixture. Whisk until frothy.
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5
Pour dry ingredients into the large bowl with the wet ingredients and mix until just combined (do NOT overmix- a few flour clumps are fine). Don't worry if the batter seems thin.
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6
Heat a large pan or skillet over medium heat for five minutes (yes, five minutes) to ensure thorough heating. In the meantime, let the batter stand. The ground flaxseed will congeal and cause the batter to thicken a bit.
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7
Pour 1 teaspoon grapeseed oil in the pan and swirl to cover. Grab a 1/4 cup measure or ladle and use it to scoop drops of batter into the pan. Once each drop of batter is bubbling (about 2 minutes), flip and cook for another minute or two.
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8
Serve pancakes immediately or place in a 200F degree oven on a cooling rack placed on top of a baking sheet. Top pancakes with apple compote, yogurt and a drizzle of maple syrup.
