Apples: Melt butter in a large skillet over medium heat. Add the apples and cook until golden brown on both sides, about 5 minutes. Drizzle in the maple syrup and season with a pinch of salt. Reduce the heat to low and simmer until apples are soft, 5 minutes.
Pancakes: Stir the oats and buttermilk together and let stand for 20 minutes. Beat the eggs with the vanilla, maple syrup, and melted butter, then stir in the soaked oats. Combine the dry ingredients and add them to the oat mixture as well. For each pancake, drop ¼ cup batter onto a heated griddle or skillet and cook over a medium-low heat until the tops are covered with holes. Turn the cakes over and cook the second side. Because of the moisture in this batter, the cakes need to cook slowly, but turn them only once.
Yields: fourteen 4-inch pancakes
Credit: Oatmeal Pancakes: Vegetarian Cooking for Everyone by Deborah Madison, Broadway Books, 1997; Sauteed Apples: Elizabeth Blessing, GreenBEAN Delivery