Instructions

1. In a bowl whisk together the oat flour, protein powder, cinnamon, brown sugar baking soda, salt and corn starch.
2. In a separate bowl beat together the eggs, milk, apple sauce and vanilla.
3. Add the wet ingredients to the dry and whisk together just to blend. Don’t overbeat.
4. Stir in the oats just until mixed.
5. Set aside for 15 minutes.
6. Heat a griddle over medium heat.
7. Spray with cooking spray.
8. Gently stir you batter – you want it thick but still somewhat slightly pourable.
9. Measure out 1/3 cup batter onto your pan.
10. After one minute into cooking, add some raisins to the top of the pancakes – you can mix it in the batter but I prefer them on top as they don’t tend to weigh down the cake then.
11. Gently press them down.
12. After 2-3 minutes or when you start to see bubbles form, slide your spatula underneath and gently flip. You want the bottoms to be golden brown.
13. Cook for another 2-3 minutes.
14. Repeat to make the rest of the pancakes.
15. While the pancakes are cooking make the cream cheese syrup by placing the cream cheese and butter in a microwave safe bowl and heating for 15-20 seconds or just until you can mix it easily with a spoon.
16. Add in the sugar and mix. The mixture will be thick.
17. Add a tablespoon of milk at a time or until the desired consistency is met. I usually go for 2 1/2 tablespoon as I don’t like a thin syrup.
18. Drizzle on top of the pancakes.
19. To save the batter, cover and store in the fridge for 2 days.