Author Notes
Light and fluffy Apple Cinnamon Greek Yogurt Pancakes topped with apples sautéed in coconut oil & maple syrup. These lightened up gluten free pancakes make an irresistible fall breakfast! —Megan Olson
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Ingredients
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1 cup
GF rolled oats
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1/2 cup
plain nonfat Greek yogurt
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1/2 cup
unsweetened applesauce
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2
egg whites
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1 tablespoon
unsweetened vanilla almond milk
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1 teaspoon
baking powder
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1 teaspoon
cinnamon
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1 pinch
sea salt
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1/2 teaspoon
almond extract
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1 tablespoon
cinnamon
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1 tablespoon
reduced sugar maple syrup
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1 teaspoon
coconut oil
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2
medium apples, peeled & cute into quarters
Directions
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Heat a skillet to medium-high heat
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Spray skillet with cooking spray
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To a blender, food processor or hand mixer, add pancake ingredients
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Process until batter is smooth, it will be runny
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To the skillet, add 2-3 spoonfuls at a time of the batter to form a pancake
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Cook 3-4 minutes until pancakes begins to bubble then flip & cook another 2-3 minutes
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Place pancakes on a cooling rack as you cook remaining batter
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Heat a small skillet to medium heat
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Add maple syrup & coconut oil
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Once the syrup & oil begin to bubble and thicken, add apples & top generously with cinnamon
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Stir the apples in the skillet to coat evenly
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Simmer 8-10 minutes until apples soften
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Plate pancakes, top with apples & maple syrup
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