In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup. Makes twelve-4-inch pancakes, serving 2. Gourmet September 1990
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|Serving Size: 1 Serving (726g)|
|Recipe Makes: 1|
|Calories from Fat: 340 (25%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 223.8mg||69 %|
|Sodium 2257.2mg||78 %|
|Potassium 1578.1mg||42 %|
|Total Carbohydrate 212.6g||63 %|
|Dietary Fiber 28.1g||113 %|
|Sugars, other 184.5g|
|Protein 53.2g||76 %|
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Calories per serving: 1370
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