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Mix all the wet ingredients (except vinegar) in a bowl until well combined (eggs, apple sauce, milk, yoghurt, vanilla and stevia/honey/maple syrup)
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Sift in the flour, bicarb soda and cinnamon. Fold gently to combine.
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Add the oats and diced apple and fold until well mixed. Add the apple cider vinegar, mix in and get ready to cook.
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Heat a frypan on low-medium heat with some coconut oil.
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Place pancake batter in the heated pan and cook until bubbles appear and pop, this is a sign that they are ready to flip.
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Once flipped, cook for another 2 or so minutes.
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Serve with yoghurt, spreads or fresh fruit.
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Store any left overs in the fridge in an airtight container.
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These are best served warm when freshly cooked.