Autumn Pancakes

Grate just 1 red apple using the largest side of a box grater. Add all-purpose flour, baking powder, turbinado sugar, all but a pinch of cinnamon, non-dairy milk, ¼ cup vegetable oil, and ¼ tsp salt to a large bowl and whisk. Add grated red apple and stir to combine.

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add ¼ cup batter to the skillet. Cook until batter begins to bubble, 2 to 3 minutes. Flip pancake and cook an additional 2 minutes, or until cooked through. Repeat with remaining batter. (You should get about 16 small pancakes.)

Dice the remaining red apple. Mix remaining cinnamon, agave, and butter in a small bowl. Serve the autumn pancakes with agave butter and diced apple.