How to cook
In a bowl, mix the egg and oat milk with a wire whisk, which we have made from 2 tbsp. of fine oatmeal soaked in 1/2 cup of water for 10 minutes and by blending the oatmeal mixture - use it for the pancakes, without straining it.
Add the other products to the mixture in the bowl - homemade liquid dandelion honey, vanilla, soda (activated in a separate bowl with apple cider vinegar), sunflower oil, wholemeal flour (a little more than 1 cup), 1 grated apple (medium in size) and cinnamon.
From the homogeneous slightly thick mixture spread (about 1/2 or 1/3 ladle) in a heated pan with a little sunflower oil only for the first 1-2 pancakes and then continue to bake the other American pancakes in the pan with a non-stick coating - without fat, because that way they turn out very fluffy and at the same time they will be healthier.
It is best if you make them smaller - about 3.9″ (10 cm) and 0.2″ (0.5 cm) thick and that way you will get about 10-12 pcs.
Once small bubbles form on the entire surface of the wholemeal pancakes, it's time to carefully turn them over with a silicone spatula and bake them on the other side until they aquire a golden color.
While the next ones are being made, just so that the baked ones do not dry out, cover them with a bowl or a lid and place each baked warm pancake at the bottom of the pile.
Serve the fluffy fragrant wholemeal American pancakes while they're still warm, drizzled with dandelion honey and sprinkled with crushed walnuts.
They are a favorite breakfast for people of all ages!