Apple Cinnamon Protein Pancakes (Greek Yogurt, Gluten-Free)
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These gluten-free apple cinnamon pancakes are made with oat flour, almond flour, applesauce, and Greek yogurt for a light, fluffy texture. Finished with cinnamon whipped Greek yogurt and sautéed apples, they’re a cozy fall breakfast made with simple ingredients.
These gluten-free apple cinnamon pancakes are made with oat flour, almond flour, applesauce, eggs, Greek yogurt, cinnamon, and maple syrup. The batter is mixed smooth and cooked gently to create pancakes that are soft, fluffy, and evenly cooked without using wheat flour.
What makes this recipe special is how light it turns out. Oat and almond flour can easily make pancakes heavy, but the applesauce and Greek yogurt keep these soft and fluffy. The cinnamon whipped Greek yogurt adds just enough creaminess so you don’t need much syrup.
These seriously taste like apple pie, just in pancake form. Taking a few extra minutes to sauté the apples makes all the difference, and it’s one of those breakfasts I enjoy eating and feel great after.
Why These Apple Cinnamon Pancakes Work
- Balanced oat and almond flour: This combo keeps the pancakes light and fluffy instead of dense, which can easily happen with gluten-free flours.
- Applesauce and Greek yogurt: These add moisture and softness so the pancakes stay tender without needing extra oil or sugar.
- Sautéed apples: Cooking the apples first deepens the flavor and keeps them from releasing too much moisture into the batter.
- Gentle cooking method: Medium-low heat gives the pancakes time to cook through evenly without overbrowning the outside.
Ingredients & Substitutions
Here is everything you need to make gluten-free apple cinnamon pancakes:
- Apples: I usually use Honeycrisp or Fuji for sweetness, but Granny Smith works if you like a little tartness. Pears also work in a pinch.
- Oat flour: This gives the pancakes structure without making them heavy. You can blend rolled oats into flour if needed. Be sure they’re gluten-free if that matters for you.
- Almond flour: Adds softness and keeps the pancakes from feeling dry. If needed, you can swap in more oat flour, but the texture will be slightly denser.
- Applesauce: Helps keep the pancakes moist and lightly sweet without extra oil. Pear sauce works the same way.
- Greek yogurt: This adds protein and tenderness. I’ve used full-fat and low-fat with good results. Dairy-free yogurt works, but the pancakes will be a bit softer.
- Eggs: These help everything hold together. I haven’t tested egg substitutes here, so results may vary.
- Milk: Any milk works. I usually use almond milk, but oat milk or regular milk are fine.
- Butter or oil: Used for sautéing the apples and cooking the pancakes. Coconut oil or dairy-free butter both work well.
- Maple syrup: Adds just enough sweetness. You can adjust to taste depending on how sweet your apples are.
- Cinnamon and spices: Cinnamon is the star, with a little nutmeg to round things out. Feel free to adjust based on preference.
- Baking powder and baking soda: These work together to give the pancakes lift. Make sure they’re fresh for the best texture.
Easily Adapt This Recipe for Any Diet
This recipe is easy to tweak with a few simple swaps. Because the flours and applesauce affect moisture, small changes can slightly change the texture, so expect minor differences if you make substitutions.
- Gluten-Free: This recipe is naturally gluten-free when you use certified gluten-free oat flour and gluten-free baking ingredients.
- Dairy-Free: Replace the Greek yogurt with coconut yogurt or another thick dairy-free yogurt, and use a plant-based milk like almond or oat milk.
- Vegan: Use flax eggs made with 2 tablespoons ground flaxseed and 6 tablespoons water, along with coconut yogurt and plant-based milk. The pancakes will be softer, but they still hold together well.
💡 Pro Tip: If you try a substitution that works especially well, let me know in the comments. I love hearing what works in real kitchens.
How to Make Apple Cinnamon Protein Pancakes
Step 1: Prepare the Apple Topping
PPeel, core, and dice 1 apple into small pieces. Heat 1 tablespoon butter in a skillet over medium heat. Add the apple, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Sauté for 5 to 7 minutes until the apples are tender and lightly caramelized.
In a small bowl, whisk together 1 tablespoon warm water and 1 teaspoon tapioca flour until smooth. Stir in 2 tablespoons maple syrup and 2 tablespoons milk. Pour this mixture over the apples and cook for another 2 to 3 minutes until slightly thickened. Remove from heat and set aside.
Step 2: Make the Pancake Batter
In a large bowl, whisk together 1/4 cup applesauce, 2 eggs, 1 tablespoon light olive oil, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1 teaspoon apple cider vinegar until smooth.
Add 1/2 cup oat flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk until a smooth batter forms. The batter should be slightly thick but still pourable.
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it. Scoop about 1/4 cup batter per pancake onto the pan. Cook until the edges look set and a few bubbles form on the surface, about 1 to 2 minutes. Flip and cook the other side until golden. Repeat with the remaining batter.
Step 4: Prepare the Cinnamon Whipped Cream Greek Yogurt
In a bowl, stir together 1/4 cup Greek yogurt, 1 tablespoon maple syrup, and 1/4 teaspoon cinnamon. Gently fold in 1 cup whipped cream until smooth and fluffy.
Step 5: Assemble and Serve!
Stack the pancakes on a plate, add a dollop of cinnamon whipped Greek yogurt, and spoon the sautéed apples over the top. Add chopped pecans if you like, and serve warm.
My Expert Recipe Tips
- Watch the heat: These pancakes do best on medium-low heat. I’ve found that cooking them too hot browns the outside before the centers are fully set.
- Adjust batter thickness as needed: If the batter thickens while it sits, I just add a splash of milk and keep going. It should be pourable but not runny.
- Sauté the apples first: Taking a few extra minutes to cook the apples makes a big difference in flavor and keeps them from releasing too much moisture later.
- Don’t skip the yogurt topping: The cinnamon whipped Greek yogurt adds balance and keeps you from needing much syrup. It’s my favorite part of this recipe.
- Best fresh, but still good later: These pancakes are fluffiest right off the griddle, but leftovers reheat well for quick breakfasts.
Delicious Serving Suggestions
- Top with sautéed apple slices: Lightly sauté apple slices with a sprinkle of cinnamon for an extra boost of flavor.
- Drizzle with maple syrup: A touch of pure maple syrup adds the perfect sweetness.
- Add a dollop of Cinnamon Whipped Greek Yogurt: This creamy, tangy topping takes the pancakes to another level.
- Sprinkle with chopped nuts: For added crunch and texture, try walnuts or pecans.
Frequently Asked Questions
Here are more gluten-free pancake recipes made with Greek yogurt you can try next:
Apple Cinnamon Protein Pancakes (Greek Yogurt, Gluten-Free)
Gluten-FreeIngredients
Wet Ingredients:
- 1/4 cup applesauce
- 2 eggs
- 1 tablespoon light olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients:
- 1/2 cups oat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Cinnamon Whipped Greek Yogurt:
- 1/4 cup greek yogurt
- 1 tablespoon maple syrup
- 1 cup whipped cream
- 1/4 teaspoon cinnamon
Apple Topping:
- 1 apple
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon warm water
- 1 teaspoon tapioca flour
- 2 tablespoons maple syrup
- 2 tablespoons milk (almond milk)
Instructions
- Peel, core, and dice 1 apple into small pieces. Heat 1 tablespoon butter in a skillet over medium heat. Add the apple, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Sauté for 5 to 7 minutes until the apples are tender and lightly caramelized.
- In a small bowl, whisk together 1 tablespoon warm water and 1 teaspoon tapioca flour until smooth. Stir in 2 tablespoons maple syrup and 2 tablespoons milk. Pour this mixture over the apples and cook for another 2 to 3 minutes until slightly thickened. Remove from heat and set aside.
- In a large bowl, whisk together 1/4 cup applesauce, 2 eggs, 1 tablespoon light olive oil, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1 teaspoon apple cider vinegar until smooth.
- Add 1/2 cup oat flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk until a smooth batter forms. The batter should be slightly thick but still pourable.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it. Scoop about 1/4 cup batter per pancake onto the pan. Cook until the edges look set and a few bubbles form on the surface, about 1 to 2 minutes. Flip and cook the other side until golden. Repeat with the remaining batter.
- In a bowl, stir together 1/4 cup Greek yogurt, 1 tablespoon maple syrup, and 1/4 teaspoon cinnamon. Gently fold in 1 cup whipped cream until smooth and fluffy.
- Stack the pancakes on a plate, add a dollop of cinnamon whipped Greek yogurt, and spoon the sautéed apples over the top. Serve warm.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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I just finished off the first batch of these and they were wonderful. I had to sub brown rice flour for oat flour because I was in a hurry but it was still great. My family is used the standard American diet and not having the sugar and texture they are used to is rough but your recipes make it much easier to keep them happy and healthy.
Hi Jessica, thank you so much for sharing this with me! I love using brown rice flour too and it’s a great substitute for oat flour. It took some time for our family to transition away from the overly-processed standard American diet but we are so grateful we did 🙂 My 15-year-old son now knows how to make a double-batch of my peanut butter granola since we no longer buy store-bought cereal. That’s awesome that your family is transitioning too.