Pineapple Turnover Pancakes

Ingredients (makes 8 pancakes)

• 1/2 cup old fashioned oats, processed in the food processor until fine
• 1/2 cup all purpose flour
• 2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 Tablespoon butter, melted
• 1/2 cup + 2 Tablespoons unsweetened vanilla almond breeze
• 1/2 cup cooked oatmeal (1/4 cup + 1 Tablespoon old fashioned oats, cooked in 3/4 cup water, then slightly cooled)
• 1/2 Tablespoon honey
• 1 teaspoon vanilla
• 1 egg

For the sautéed pineapple:

• 1 cup fresh pineapple
• 2 Tablespoons pure maple syrup

Instructions

• Mix oat flour, all purpose flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together butter, unsweetened vanilla almond breeze, cooked oatmeal, honey, vanilla and egg.
• In 2 batches, stir wet ingredients into dry ingredients. Do not over mix.
• Heat a flat top skillet to medium-low and, when hot, ladle on batter using a 1/4 cup measuring cup. Wait for bubbles to appear on the top of the pancake, then flip and continue to cook on the other side.

For the sautéed pineapple:

• Heat pineapple and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until pineapple is tender, ~5 minutes.

Via: http://www.iowagirleats.com/recipes/?recipe_id=6005816