Can I make these pancakes ahead of time?

Yes. Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster for the best texture.

What can I use instead of yogurt?

You can swap yogurt for applesauce, mashed banana, or a dairy-free yogurt alternative.

Use fresh baking powder and baking soda, and don’t skip the short resting time for the batter.

Warm, naturally sweet pancakes made with oats, apples, and cinnamon. Quick to make, gluten-free, and perfect for a cozy breakfast.

Scale

1 sweet ripe apple, peeled and chopped (red or yellow)

2/3 cup gluten-free quick oats

2 eggs

2 tbsp yogurt (or dairy-free alternative)

1 1/2 tbsp maple syrup or honey

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

Butter or coconut oil for cooking

Cook Mode Prevent your screen from going dark

1. Add eggs, maple syrup, baking soda, baking powder, and yogurt to a blender. Blend until creamy and fluffy.

2. Add chopped apple to the blender and blend again until smooth.

3. Stir in oats, vanilla, and cinnamon. Let batter rest for 2 minutes, then blend briefly again.

4. Heat a large non-stick pan over medium heat. Add butter or coconut oil.

5. Pour batter into small circles. Reduce heat slightly to prevent burning.

6. Flip when bubbles appear and edges look set. Cook until golden on both sides.

7. Serve warm with toppings like fresh fruit, maple syrup, or nut butter.

Use ripe sweet apples for best flavor.

Keep heat moderate to avoid over-browning before the center cooks.

Gluten-free if using certified gluten-free oats.