Apple Cinnamon Pancakes

I keep trying new pancake recipes and this one tops the list. I have to say that I miss the fruit topping on these pancakes, so I added it as a topping with the nuts.  

Ingredients

• 1 medium apple, cored & chopped
•  1 cup  almond milk
• ½ cup fine wholemeal (whole wheat) 
• 1/3 cup rolled oats 
• 2 tsp baking powder
• 1 tsp ground cinnamon
• pinch of ground nutmeg
• pinch of salt
• ½ Tbsp coconut oil, for frying
• These pancakes are delicious served with a sprinkling of nuts, ground linseed and a drizzle of
• natural syrup. Any leftover pancakes can be stored in the refrigerator for up to three days. 
• Gently warm through in the microwave or on the hob before serving.
• Instructions
• Place the milk and apple in a blender. 
• Pulse to break up the apple then blend on high speed until smooth. 
• Add the flour, oats, baking powder, cinnamon, nutmeg, and salt, and pulse until incorporated. Transfer the batter to a jug and allow to rest for 5 minutes or so (this can happen while the pans are heating). If possible, use two non stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pans with a little oil and heat on a medium heat. When the oil is hot, pour a small ladle of batter into the pan (equivalent to a ¼ cup).
• Gently swirl the pan to spread out the batter to a  5 inch diameter. 
• Once the pancakes start to firm up, carefully flip them over using a thin spatula. 
• Cook for a further minute or so, until the underneath is lightly browned.