Healthy Apple Pancakes
Cinnamon Apple Pancakes cook up light and fluffy using applesauce and whole grains and then topped off with caramelized cinnamon apples for a tasty treat. These lightened up healthy pancakes make an irresistible fall breakfast! They're Gluten-Free + Low-Calorie!
Servings: 9 pancakes
Ingredients
For the pancakes
- 1 cup Gluten Free Rolled Oats
- ½ cup Nonfat Greek Yogurt
- ½ cup Unsweetened Applesauce
- 2 Egg Whites
- 1 tablespoon Unsweetened Almond Milk or milk of choice
- ½ teaspoon Almond Extract or vanilla extract
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
For the apple cinnamon topping
- 1 tablespoon Cinnamon
- 1 tablespoon Maple Syrup
- 1 teaspoon Coconut Oil or Olive 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.
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- The easiest way to make sure your pancakes are all the same size are to use a measuring cup to pour the batter into the skillet.
- Depending on the size of your pan you may need to cook your pancakes in batches.
- You can use oat flour in place of the oats.
- Place the pancakes in a baking dish or pan and hold in the oven at 200° F to. keep them warm. Cover them loosely with foil or a vented lid to keep them from drying out.
- You can swap the two egg whites for one whole egg. Just note this will increase the calories and decrease the protein content.
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