This recipe makes 12 pancakes using a 1/4 cup to scoop the batter. The pancakes turn out a decent size and if you use an extra-large frying pan/griddle, you can cook 4-5 at a time.

You’ll notice I don’t blend my oats into oat flour first. I like to have some extra texture in my pancakes, so I find blending all the ingredients together leaves some bits of oat flakes throughout. I sometimes even add in an extra spoonful of oats after blending! However, depending on your preference, you can blend the oats for a couple of pulses on their own to turn them into a powder. Then add the rest of your ingredients and blend! 

Nutritional information does include 2 tsp maple syrup per serving, which accounts for half of the sugar content (~9 grams). The rest of the sugar is from the banana and apples with brown sugar. If you’re looking to lower your sugar intake, you can make the apples sans brown sugar, and find low/zero sugar alternatives to maple syrup. Or simple omit the syrup! They’re delicious either way.