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–+ servings

Apple Cinnamon Protein Pancakes (Greek Yogurt, Gluten-Free)

Gentle Tummy
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Ingredients
  

Wet Ingredients:

Dry Ingredients:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)