Cinnamon Oatmeal Pancakes with Honey Apple Compote

Ingredients

• 1.5 cups apple cider 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon canola oil 
• 1 large eggs 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon honey 
• 1 cup lowfat milk (1-percent)
• 0.8 cup quick-cooking oats 
• 2  golden delicious apples peeled cut into 1/2-inch chunks
• 0.3 teaspoon salt fine
• 2 tablespoons sugar 
• 3 tablespoons butter unsalted cooled melted
• 0.8 cup flour whole wheat

Equipment

• frying pan
• paper towels
• sauce pan
• ladle
• blender
• aluminum foil
• spatula

Directions

1. Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
2. Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground.
3. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
4. Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
5. Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.