In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until thoroughly combined.

In a separate large bowl, blend together the plain yogurt, milk, egg, sugar, and vegetable oil until smooth and creamy.

Gently fold the grated apple into the wet mixture using a spatula.

Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined.

Preheat a non-stick skillet or griddle over medium heat, lightly greasing it with vegetable oil.

Pour 1/4 cup of the batter onto the skillet for each pancake, spacing them evenly apart.

With a spatula, carefully flip each pancake and cook for another 2-3 minutes until golden brown.

If pancakes are browning too fast, reduce the heat to medium-low.

Once cooked, transfer the pancakes to a plate and cover them with a clean kitchen towel to keep them warm.