Ingredients:

  • 1.5 cups (120g) old fashioned rolled oats
  • 1 medium (150g) apple, peeled and chopped
  • 0.5 cup (120g) plain Greek yogurt
  • 1 large (50g) egg
  • 0.5 cup (120ml) unsweetened almond milk
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5g) baking powder
  • 0.25 tsp (1.5g) salt
  • 1 tbsp (15ml) pure maple syrup
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Combine all blender batter ingredients (oats, apple, Greek yogurt, egg, almond milk, cinnamon, baking powder, salt, and maple syrup) into the blender canister.
  2. Process on high for 30–60 seconds until the batter is completely smooth and velvety.
  3. Let the batter sit for 2 minutes to allow the oats to hydrate.
  4. Heat a skillet over medium heat and add coconut oil.
  5. Pour approximately 1/4 cup of batter for each pancake onto the skillet.
  6. Cook until bubbles form on the surface and the edges look set and matte, approximately 2–3 minutes.
  7. Flip carefully and cook the second side for another 1–2 minutes until the pancake is mahogany-colored.