Whole grain pancakes with apple compote

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup quick-cooking oats
• 1.5 cups apple cider
• 1 tbsp. honey
• 2 Golden Delicious apples, peeled and thinly sliced
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 1/2 tsp ground cinnamon
• 1/4 teaspoon fine salt
• 1 cup of milk 1% fat
• 3 tbsp (45 g) butter, melted and cooled
• 1 large egg
• 1 tsp. canola oil

Preparation:

1. Bring the apple cider to a boil in a small saucepan over high heat. Reduce the heat and simmer until the liquid has reduced by half (15-18 minutes). Stir in the honey and apples. Reduce the heat to low and simmer until the mixture is thick enough that running your finger across the back of a sauce-coated spoon leaves a mark (about 30 minutes).
2. Meanwhile, in a blender, combine the flour, rolled oats, sugar, baking powder, cinnamon, and salt until the oats are finely ground. Add the milk, butter, and egg. Blend until smooth, scraping down the sides of the blender occasionally.
3. Heat a nonstick frying pan over medium-low heat. Grease the hot surface with vegetable oil using a paper towel. Pour 1 tablespoon of pancake batter into the pan. Repeat with 4-5 more pancake batters, making sure they are evenly spaced.
4. Cook until bubbles appear on the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for another 1 minute.
5. Serve immediately with apple compote or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the pan with an oiled paper towel as needed.