Grated skin-on and blitzed straight into the batter, Jazz apples do most of the work in these breakfast pancakes – lending natural sweetness, a fine crunch of texture, and a good hit of gut-friendly pectin, no refined sugar rush required. Grown by Montague Farms, Jazz apples bring their signature crisp-tart balance to the mix, turning a five-minute blender batter into something that feels closer to a treat than a health food. Finished with a dollop of yoghurt and a slow drizzle of maple, this is a breakfast (or 3pm reset) worth setting the blender out for.
INGREDIENTS
2 Jazz Apples
½ cup instant oats
¾ cup plain flour
1 teaspoon baking powder
½ small teaspoon baking soda
¼ cup golden caster sugar (or regular caster sugar)
1 egg
30g melted butter
¼ cup milk or plant-based milk
1 teaspoon vanilla essence
½ teaspoon mixed spice
Greek yoghurt & maple syrup to serve.
INSTRUCTIONS
- Grate the apples (including the skin).
- In the blender combine the grated apple, oats, flour, baking powder and soda, sugar,
egg, melted butter, milk, vanilla, and spice. - Pulse the mixture a few times until fluffy and bubbly.
- Heat a little butter/oil in a non-stick frying pan.
- Add about ¼ cup of mixture for each pancake -cook 2-3 at a time.
- Cook 2-3 minutes each side until golden and puffed up.
- Serve stacked with a dollop of yoghurt and drizzle with maple syrup.
