Food Storage Friday: Baked Apple Pancakes

I based this recipe off one that I found in a food storage cookbook a few years ago. I know I found it in a food storage cookbook, but that doesn't mean that I would consider a food storage recipe since the only food storage ingredients that it called for were white flour, white sugar and spices. That's not really using your food storage, those are just common baking ingredients. It's like saying that living off Cheetos and breadsticks makes you a vegetarian. All-purpose white wheat flour is not meant for long term storage, it loses it's nutritional value too quickly. This dish is however tasty, and I changed the recipe so that it does actually incorporate food storage ingredients by substituting oat flour. I make my own oat flour by throwing oats in the blender for 10 seconds. Oats have a significantly longer shelf life than white flour. I make this whenever I have apples that have gone a little soft, but haven't gone bad yet. It is a favorite of Thing 1's. As I am currently doing the pantry challenge I used powdered eggs from my food storage. This time I used almond milk, but I have also made this with reconstituted powdered milk and it has worked just fine.

Baked Apple Pancake
Food Storage Ingredients:
2 Tablespoons sugar
1/2 teaspoon cinnamon
dash nutmeg
1 cup oat flour
1 teaspoon salt
powdered sugar (optional)
maple syrup (optional)
1 heaping tablespoon ground flax seed (optional)

Fresh Ingredients:
2 Tablespoons butter
2 apples, cored and diced
1 cup milk
6 eggs

1. Preheat oven to 400 degrees. 2. In a frying pan saute diced apples with butter, cinnamon and sugar until tender. Transfer to a sprayed cooking pan. 3. In a blender whip eggs, flour, milk, salt, nutmeg and flax seed. Pour over cooked apples. 4. Bake for 16-18 minutes. Dust with powdered sugar or top with syrup. Serves 6 and reheats well.