Apple Pancakes
Ingredients
- 2 eggs
- 1 tsp baking powder
- 2 tbsp full-fat Greek yoghurt
- 1 apple, peeled and chopped
- 80g porridge oats (rolled or quick oats)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp butter (or olive oil)
To serve (per portion):
- 1-2 tbsp full-fat Greek yoghurt
- 1 tsp maple syrup
- Portion of fruit of your choice (e.g., a handful of berries, 1 banana etc.)
Instructions
In a blender, combine the eggs, baking powder and Greek yoghurt. Blend until smooth.
Add the apple and blend again until smooth.
Add in the oats, vanilla extract, and cinnamon. Let the mixture sit for 2 minutes, then blend briefly until smooth.
Heat a frying pan to medium heat and brush with olive oil (or butter).
Add a ladle of the pancake mix to the pan and cook for 2-3 minutes until bubbles appear. Flip and cook the other side for another 2-3 minutes.
Keep the pancakes on a plate and under some tin foil to keep warm once cooked.
Repeat until all the batter is used, brushing the pan with olive oil (or butter) each time. It should make 4-6 palm-sized pancakes.
Serve with a dollop of Greek yoghurt, a drizzle of maple syrup and some fruit of your choice.
Note - This recipe makes 4-6 pancakes; 2-3 are a portion. Store in the fridge for up to 4 days, or freeze in individual portions for up to 1 month. The pancakes can also be used as a large snack.