Nutrition Per Serving (entire recipe — 2 portions)
- Calories: 299 kcal
- Protein: 9.7 g
- Fat: 9.8 g
- Carbohydrates: 41.2 g
How to Make It (Step-by-step)
Step 1: Prepare the base
Beat the egg with sugar, salt, and vanilla until foamy
Tip: Use a whisk or fork for 1 minute to get air into the batter
Step 2: Add the creaminess
Mix in the yoghurt until completely smooth
Secret: Room-temperature yoghurt blends better and gives fluffier pancakes
Step 3: Grate the apple
Peel and grate your apple finely, then add to the mixture
Tip: Squeeze a little lemon juice if you’re prepping ahead to avoid browning
Step 4: Fold in the oats
Add oat flour gradually, mixing until a thick batter forms
Hack: Don’t overmix — just combine until smooth
Step 5: Let it rest
Let the batter rest for 5 minutes
Why? Oats absorb liquid and thicken for better frying texture
Step 6: Heat the pan
Heat a non-stick pan with a touch of oil or butter
Tip: Medium heat is perfect — too hot and they’ll brown too fast outside
Step 7: Pour the batter
Spoon small portions into the pan, shaping gently
Secret: Use a ring mould for café-perfect pancakes!
Step 8: Flip with care
Flip after 2–3 minutes when bubbles appear and edges set
Tip: Use a thin spatula and flip confidently in one motion
Step 9: Cook the other side
Cook for another 1–2 minutes until golden brown
Hack: Press gently in the centre to check doneness
Step 10: Serve warm
Top with honey, fruit, or yoghurt and enjoy!
Secret: Add a dash of cinnamon or nutmeg for a spiced twist
Get ready to fall in love with homemade bread all over again
Ingredients
1 egg
2 tbsp sugar
Pinch of salt
Pinch of vanilla sugar or a drop of vanilla extract
150 g yoghurt
1 apple, peeled and grated
130 g oat flour (or blended oats)
Oil or butter for frying
