- In a blender or food processor, combine oats, banana, grated apple, eggs, milk, vanilla, cinnamon, baking powder, and salt.
- Blend until you get a smooth but slightly thick batter. Let it rest for 5 minutes to allow the oats to absorb the liquid.
2. Heat the Pan
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
3. Cook the Pancakes
- Pour small amounts of batter onto the skillet (about ¼ cup per pancake).
- Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
4. Serve & Enjoy!
- Stack the pancakes and serve warm with your favorite toppings.
Serving & Storage Tips
- Serving Suggestions: Enjoy with nut butter, Greek yogurt, fresh berries, or a drizzle of melted dark chocolate for extra flavor.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or microwave.
Variations & Customizations
- Nutty Boost: Add chopped walnuts or almonds for extra crunch.
- Extra Protein: Mix in 1 tablespoon of chia seeds or a scoop of protein powder.
- Vegan Version: Replace eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
- Spiced Flavor: Add a pinch of nutmeg or cardamom for extra warmth.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes! Quick oats blend faster and give a smoother texture.
2. Can I skip the blender?
Yes! Just mash the banana well and mix everything in a bowl for a chunkier texture.
3. What’s the best apple to use?
Sweet varieties like Honeycrisp, Fuji, or Gala work best, but any apple will do.
4. Can I make these gluten-free?
Yes! Use certified gluten-free oats for a gluten-free version.
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