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Breakfast recipe · from the recipe book

Fluffy Apple Cinnamon Oat Pancakes with Pear

Tender, fluffy oat pancakes warmed with cinnamon and grated apple, topped with juicy pear, strawberries and a spoon of vanilla yogurt.

Fluffy Apple Cinnamon Oat Pancakes with Pear

Ingredients

  • 1½ cups120 gOld-fashioned rolled oatsblended into a coarse flour
  • ¾ cup100 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1½ tsp4 gGround cinnamon
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggs
  • 1¼ cups chopped150 gApplepeeled and coarsely grated
  • 1½ tbsp packed20 gBrown sugar
  • 1½ tsp6 gVanilla extract
  • 1½ tbsp20 gUnsalted buttermelted
  • 1¾ tsp8 gCanola oil
  • 1½ medium300 gPearsthinly sliced
  • 1¼ cups sliced200 gStrawberriessliced
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat

Steps

  1. Grind the oats in a blender into a coarse flour, about 30 seconds.
  2. In a large bowl, whisk the oat flour, flour, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, whisk the buttermilk, egg, brown sugar and half of the vanilla, then whisk in the melted butter.
  4. Pour the buttermilk mixture into the dry mixture and stir just until combined; fold in the grated apple. Rest the batter 10 minutes so the oats soften and it thickens.
  5. Meanwhile, stir the remaining half of the vanilla into the Greek yogurt, and slice the pear and strawberries.
  6. Heat a large nonstick skillet over medium-low heat and brush with a little of the canola oil.
  7. Pour about 1/4 cup batter per pancake and cook until bubbles form and the edges look set, 2 to 3 minutes; flip and cook 1 to 2 minutes more until golden and cooked through to 160°F (71°C) in the center. Repeat with the remaining batter, brushing the skillet with the rest of the canola oil between batches.
  8. Serve the pancakes topped with the pear, strawberries and vanilla yogurt.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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