Vegan Cornmeal Oat Pancakes

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Rolled Oats	100 gr	1 cup
Corn Flour	125 gr	1 cup
Milk, of your choice	350 ml	1 1/2 cup	You can use Soy Milk, Almond Milk, Coconut Milk Yogurt. If you don't care to be vegan you can use any regular milk, buttermilk or greek yogurt.
Lemon Juice / Apple Cider Vinegar	15 ml	1 tablespoon	Lemon Juice / Apple Cider Vinegar is used in this recipe to be added in milk, so we can conveniently make homemade buttermilk.
Baking Powder	6 gr	1 teaspoon
Salt	3 gr	1/2 teaspoon
Coconut Oil, optional	15 ml	1 tablespoon
Coconut Sugar	12 gr	1 tablespoon	You can use sweetener of your choice honey, raisins soaked (1/2 cup), dates soaked (6), maple syrup.
Cinnamon	3 gr	1/2 teaspoon

	2 Apples, diced into desired shape
	½ cup Raisins or 1/4 cup Sugar
	1 tsp Cinnamon
	⅓ cup Cold Water
	1 tbsp Lemon Juice

Prepare all the ingredients.
Start with making Buttermilk by mixing the Milk (1 ½ cups) with Lemon Juice (1 tbsp). Set aside for 5 minutes.
In a blender, combine Rolled Oats (1 cup), Corn Flour (1 cup), Buttermilk (1 ½ cups), Baking Powder (1 tsp), Salt (½ tsp), Coconut Oil (1 tbsp) and Coconut Sugar (1 tbsp). Blend into a smooth batter.
Let the batter rest for about 10 minutes. This allows the oats and corn flour to absorb some of the moisture and helps the pancakes become fluffier.
Pour about 1/4 cup of batter onto a preheated pan. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges begin to set. Then flip and cook until golden brown on both sides.
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.
Prepare Apple Relish: Add the Apples (2), Lemon Juice (1 tbsp), Raisins (½ cup), Cinnamon (1 tsp), and Cold Water (⅓ cup) in a pan and cook at medium-low for about 10 minutes, until the apples are tender.
Enjoy these cornmeal pancakes with apple relish as a delightful breakfast or brunch option, perfect for a cozy weekend morning!