Grate the apple into a bowl and mix in a cup of milk. Sift the flour and baking powder into the mixture and stir well. Add a pinch of cinnamon and blend until the batter is smooth and free of lumps, adjusting with a touch more flour or milk if needed to get the right consistency.
Heat a non-stick pan over medium heat and spoon in a small amount of batter. Cook until bubbles appear on the surface, then flip and let it cook through for another minute or two.
Store the pancakes in an airtight container in the fridge for up to three days, or freeze them for up to three months—they’ll be just as good when you need them!
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