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!
Servings: 9 pancakes
Calories: 85kcal
Ingredients
For the pancakes
- 1 cup Gluten Free rolled oats
- 1/2 cup nonfat Greek yogurt
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the apple cinnamon topping
- 1 tablespoon cinnamon
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil
- 2 medium apples peeled and cut into quarters
Instructions
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!
Notes
- 1 pancake with 1/9 (about 1/8 cup) of the apples equals one serving.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1pancake | Calories: 85kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Sodium: 83mg | Potassium: 173mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.6mg