Blend the eggs, maple syrup, baking soda, baking powder, and yogurt in a blender for about 30 seconds until fluffy and well-combined.

Add the peeled and chopped apples to the blender and blend again for 15-20 seconds until well incorporated but still slightly chunky.

Pour the mixture into a large bowl and mix in the quick oats, vanilla extract, and cinnamon until fully combined. Let it rest for 2 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Ensure it's hot enough by flicking a drop of water onto the surface.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges look set before flipping.

Flip each pancake and cook the other side for an additional 2-3 minutes until golden brown. Remove to a warm plate.

Serve warm with toppings like fresh fruit, maple syrup, or nut butter.