In a blender, combine eggs, maple syrup, baking soda, baking powder, and yogurt. Blend on medium speed for 1-2 minutes until fluffy.

Add the peeled and chopped apples to the blender and blend for a few seconds until slightly broken down.

Stir in the oats, vanilla, and cinnamon. Let it sit for 2 minutes to absorb moisture.

Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.

Pour small amounts of the batter onto the skillet, about 3 inches in diameter. Cook for 2-3 minutes until bubbles form.

Flip the pancakes and cook for another 1-2 minutes until golden brown and firm.

Transfer pancakes to a plate and serve warm with toppings of your choice.