Apple Cinnamon Greek Yogurt Pancakes! Light, fluffy whole grain pancakes topped with caramelized apples. These lightened up pancakes are gluten free and make an irresistible fall breakfast! Gluten Free + Low Calorie
Just letting you know this Apple Cinnamon Greek Yogurt Pancakes recipe was originally published September 2015. This recipe has been retested and re-photographed. I hope you love it!
Fall has officially arrived! Not in Phoenix, but if you look on the internet it’s everywhere. This is something about blogging that has always baffled me. Seeing apples and pumpkin in August when I’m sweating in 100 degree heat. My boyfriend thought I was nuts making pumpkin muffins last week. But this is what I do and that means we’re eating soup in June and pumpkin in August. I’m not complaining!
I could eat fall flavors any time of year. There’s something comforting about cinnamon + apple filled goodies and these Apple Cinnamon Greek Yogurt Pancakes are sure to give you your fix! An old recipe that desperately needed updated photos. While I made them last month, I had no problem eating them for breakfast.
The pancake recipe itself is pretty basic – gluten free rolled oats, Greek yogurt, applesauce and egg whites. I use it a lot for the base of many of my whole grain recipes. It’s my go to and it never fails me!
I didn’t add apples to the pancake recipe itself, but you can grate 1/2 cup of apples and add it to the batter. The batter is thin and runny so I wouldn’t recommend adding more than that. If you want thicker pancakes, you can add up to 1/4 cup more of rolled oats. Use certified gluten free oats if you need to.
The real show stopper of this recipe is what’s on top. Caramelized apples YUM! It’s the icing on the pancake. Haha I could eat those apples all by themselves with dairy free ice cream. They’re really a treat and make this recipe ideal for a brunch or family gathering! If you’re meal prepping though, you can omit the apples or divide them up and warm them with your pancakes.
I use an electric skillet to make my pancakes and it’s a game changer. My Mom bought it for me years ago. No dealing with cooking spray, sticky batters or flipping disasters. It really is a great investment for no fail pancake making!
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Apple Cinnamon Greek Yogurt Pancakes
Apple Cinnamon Greek Yogurt Pancakes! Light, fluffy whole grain pancakes topped with caramelized apples. These lightened up pancakes are gluten free and make an irresistible fall breakfast!
For the pancakes
For the pancakes:
Heat an electric skillet to medium-high heat.
Add all the ingredients for the pancakes to a blender or food processor. Process until the batter is smooth - it will be runny.
To the skillet, add 1/4 cup of the batter to form a pancake. Repeat until you have 9 pancakes.
Cook 3-4 minutes until pancakes begins to bubble then flip & cook another 2-3 minutes. Transfer cooked pancakes to a cooling rack as you cook the apples. Store pancakes in the refrigerator up to 10 days or in the freezer up to 40 days.
For the apple cinnamon topping:
Heat a small skillet to medium heat. Add maple syrup and coconut oil.
Once the syrup and oil begin to bubble and thicken, add sliced apples and top generously with cinnamon.
Stir the apples in the skillet to coat evenly with the maple syrup and coconut oil mixture. Simmer 8-10 minutes until apples soften.
Plate pancakes, top with apples and devour!
1 pancake with 1/9 (about 1/8 cup) of the apples equals one serving
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