Apple Muesli Pancakes

Makes 16 pancakes

1/2 cup (125 mL) quick-cooking rolled oats (not instant)

1 1/2 cups (375 mL) buttermilk

3/4 cup (175 mL) maple syrup

2 cinnamon sticks

2 whole cloves

Pinch ground ginger

2 apples

1/2 cup (125 mL) all-purpose flour

1/2 cup (125 mL) whole wheat flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

3 eggs, lightly beaten

3 tbsp (45 mL) vegetable oil

1 tsp (5 mL) vanilla

3/4 cup (175 mL) diced dried apricots, dried cranberries or raisins or a combination

Vegetable oil

In a large bowl, cover rolled oats with buttermilk; set aside. In a small saucepan, combine maple syrup, cinnamon sticks, cloves and ginger; bring to boil over high heat. Remove from heat; cover and set aside.

Peel and core apples; dice into small pieces. In medium bowl, stir together all-purpose and whole wheat flours, baking soda and salt until blended; set aside. Whisk eggs, oil and vanilla into oatmeal; stir in diced apple and dried fruit. Fold in flour mixture just until combined.

Heat just enough oil to coat bottom of nonstick skillet over medium-high heat until hot. Spoon about 1/3 cup (80 mL) batter for each pancake into pan. Cook for about 3 minutes or until bottom is deep golden. Repeat with remaining batter. Discard cinnamon and cloves from spiced maple syrup; serve with pancakes.

Nutrition per pancake: 161 calories; 4 g protein, 5 g fat, 25 g carbohydrates; 4 g fibre.