Prep the apple: Peel and grate one small to medium apple. You should have about 1/2 to 3/4 cup. If it’s very juicy, lightly press out excess liquid with a paper towel so the batter isn’t too wet.

Make oat flour: Add 1 cup rolled oats to a blender and pulse until it looks like a fine flour. This gives you a soft, uniform texture that toddlers love.

Add the wet ingredients: To the blender, add 1 large egg, 1/2 cup milk, and 2 tablespoons plain yogurt. If you’re skipping yogurt, add an extra 2 tablespoons milk. Blend until smooth.

Season and lift: Add 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, and a small pinch of salt. Blend briefly to combine. Avoid overmixing once the baking powder goes in.

Fold in the apple: Pour the batter into a bowl and stir in the grated apple. The batter should be thick but pourable. If it’s too thick, add a splash of milk. Too thin? Stir in a spoonful of oats.

Heat the pan: Warm a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil. A lower heat helps the pancakes cook through without burning.

Portion small pancakes: Scoop 1 to 2 tablespoons of batter per pancake. Keep them small and easy to flip. Cook until you see small bubbles and the edges look set, about 2 to 3 minutes.

Flip gently: Turn and cook another 1 to 2 minutes until golden and cooked through. They should spring back when pressed lightly in the center.

Cool before serving: Let pancakes cool to warm. For toddlers, cut into strips or bite-size pieces. Serve plain or with a thin smear of yogurt or nut/seed butter.