Ingredients:

  • 1.5 cups (135g) old fashioned rolled oats
  • 1 medium (150g) apple, peeled and roughly chopped
  • 2 large (100g) eggs
  • 0.5 cup (120ml) unsweetened almond milk
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1 medium (150g) apple, finely diced
  • 1 tbsp (15g) coconut oil
  • 0.5 tsp (1g) ground cinnamon

Instructions:

  1. Place the rolled oats into the blender first and pulse until they reach a flour-like consistency.
  2. Add the chopped apple, eggs, milk, maple syrup, baking powder, cinnamon, salt, and vanilla to the blender. Blend on high for 30–60 seconds until the batter is smooth.
  3. Heat a non-stick skillet over medium-low heat with a light coating of oil.
  4. Pour about 1/4 cup (60ml) of batter for each pancake. Cook until bubbles form on the surface and the edges look set and matte.
  5. Flip carefully and cook for another 2 minutes until golden-brown on both sides.
  6. While the pancakes cook, sauté the diced apples in a small pan with coconut oil and cinnamon over medium heat until tender and fragrant.
  7. Spoon the warm cinnamon apples over the stack of pancakes.