In a large mixing bowl, whisk together the eggs, maple syrup, baking soda, baking powder, and yogurt until frothy and creamy.

Peel and chop your sweet apples into small pieces, then gently fold them into the wet mixture.

Sift in the quick oats, vanilla extract, and ground cinnamon into the bowl, stirring gently until just combined.

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

Once bubbles appear and the edges of the pancakes look set, gently flip them and cook for an additional 2-3 minutes.