2 Golden Delicious apples, peeled and cut into 1/2-inch chunks
3/4 cup whole wheat flour
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup lowfat (1-percent) milk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon canola oil
In a small saucepan, bring the cider to a boil over high heat; decrease the heat to medium and simmer for 15 to 18 minutes, or until reduced by half. Reduce the heat to low and simmer for 30 minutes, or until the sauce is thick enough to coat the back of a spoon.
In a blender, blend the flour, oats, sugar, baking powder, cinnamon, and salt until the oats are finely ground. Blend in the milk, butter, and egg until smooth, scraping the sides of the blender as needed.
Over medium-low heat, heat a nonstick skillet. Wipe the oil off the heated skillet's surface using a paper towel. To make a pancake, ladle 1 tablespoon of batter onto the skillet. Make 4 to 5 more pancakes, making sure they are evenly spaced. Cook for 2 minutes, or until bubbles breach the surface of the pancakes and the undersides are golden brown. Cook for 1 minute more after flipping using a spatula.
Transfer to a plate and cover loosely with foil to keep warm, or serve immediately with the apple compote. Continue with the remaining batter, cleaning the griddle as needed with the oiled paper towel.