Apple Oat Breakfast Cakes (Print Version)
# Ingredients:
01 -
1 apple, cut up and diced
02 -
2 eggs
03 -
2/3 cup quick oats (gluten free)
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
2 tablespoons yogurt
07 -
1 1/2 tablespoons maple syrup
08 -
1 teaspoon cinnamon
09 -
1 teaspoon vanilla extract
10 -
Butter or coconut oil for the pan
# Instructions:
01 -
Whip the eggs with the maple syrup, baking powder, baking soda and yogurt till they're light and airy.
02 -
Add the diced and peeled apple and mix until it's fully combined.
03 -
Stir in the oats, cinnamon and vanilla, wait 2 minutes for them to get soft, then mix till it's all smooth.
04 -
Warm up a big non-stick skillet over medium heat. Drop in a bit of butter or coconut oil and pour small, palm-sized amounts of batter. Turn down the heat a little as they can get too dark quickly at high temps.
05 -
When you see bubbles pop up and edges look firm, flip them with a wide spatula. Put them on a plate once they're golden on both sides.
06 -
Eat them right away topped with what you like best - cut-up fruit, maple syrup, honey or some nut spread.
# Notes:
01 -
Watch these pancakes carefully as they brown faster than regular flour ones.
02 -
You can mix this batter ahead and keep it in the fridge for up to a day.