Light, fluffy, and loaded with apples and cinnamon, these Apple Oat Greek Yogurt Pancakes make an easy and delicious breakfast! Gluten-free thanks to the oats, they’ll keep you satisfied all morning with over 20g of protein!
I’m trying very hard not to overdo it on the pumpkin this fall. I have about a million and one recipe ideas swirling around in this cluttered little head of mine, and while that number may be a slight exaggeration, I do have a lot of them, and I’m pretty sure no one wants to see recipe after recipe of “pumpkin spice this” and “chocolate chip pumpkin that.“
That’s fine. I can work around that. There are, after all, plenty of other fish in the sea of fall flavours. Maple. Cinnamon. Salted caramel. Butterscotch. Figs. Sweet potatoes. Apples…
Oh, apples… you wound me.
If you guys recall, I recently gave up on apples after experiencing an adverse reaction directly after eating one. I had a sneaking suspicion that apples might be causing my body some grief for quite a while now, but what happened a few weeks ago finally sealed the deal.
No apples for this girl… At least no raw apples.
Thankfully, cooked apples seem to be just fine; and since the weather is cooling down, cooked apples actually sound a lot more appealing than raw apples anyway. Not to mention they make the house smell amazing when sautéed with maple syrup, coconut oil, and cinnamon, and make for a pretty darn good pancake topper too…
Accompanied by more maple syrup, obviously, because this girl is very much Canadian.
But let’s switch gears and talk about what’s underneath all those toppings, because that’s the star of the show…
I don’t mean to toot my own horn, but how perfect does that simple stack of Apple Oat Greek Yogurt Pancakes, look?!? And before you start attributing it to my amazing pancake making skills, I’ll have you know that I don’t really have any. I mean, you’re looking at a girl who used to only eat pancakes if someone else made them because she gave up doing it herself after ruining one too many batches.
Apparently, patience is a virtue I lack when it comes to flipping pancakes.
These ones, though? They’re basically foolproof! For starters, you whip them up in the blender, meaning no mixing bowls to clean up and no fussy batters to baby — just toss all the ingredients into a blender, flip the switch, and you’re golden. The batter itself is also super easy to work with, so you don’t have to worry about being too careful when transferring it to the skillet — just scoop, pour, and it’ll do the rest.
Oh, and have I mentioned that they taste absolutely delicious? Because they do…
Light and fluffy like pancakes should be, with hints of apple and cinnamon in each bite. The pancakes themselves aren’t too sweet, but you can easily up the sweetness factor by adding a spoonful of honey, maple syrup, or sugar to the batter. Or, you can just go crazy with the toppings!
I feel like everyone has their favourite pancake toppings (maple syrup for this girl!) — and you can definitely top these with whatever your little heart desires — but I highly recommend going with the sautéed apples. They only take a few extra minutes to whip up, and the flavours compliment these pancakes perfectly. Besides… ’tis the season!
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For the pancakes
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cup (40 g) rolled oats
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 cup (60 g) unsweetened applesauce
- 1 large egg white
- 1 – 2 Tbsp (15 – 30 ml) unsweetened almond milk*
- optional: 1/2 Tbsp (8 ml) sweetener (honey, maple syrup, coconut sugar, etc.)
For the sautéed apples:
- 1 tsp (5 ml) coconut oil
- 1 Tbsp (15 ml) maple syrup
- 1 apple, peeled, cored, and cut into chunks
- 1/2 tsp ground cinnamon
Make the pancake batter:
- Add pancake ingredients to a blender in the order listed, and blend until oats are broken down and batter is smooth. Let the batter sit for a few minutes while you prepare the apples.
Make the sautéed apples:
- In a non-stick skillet over medium heat, add coconut oil and maple syrup. When the oil has melted, add apple cubes and cinnamon, mixing to ensure the apple cubes are well coated. Cover and let simmer for 8-10 minutes, or until apple is as soft as you want it to be.
- Transfer to a bowl and set aside.
Make the pancakes:
- In the same skillet that you used to sauté the apples, add enough coconut oil or cooking spray to ensure that the skillet is well coated. I used about 1/2 tsp for each batch.**
- Using a scant 1/4 cup (60 ml) measuring cup, drop batter onto skillet and cook until the edges look dry and bubbles begin to form on the tops of the pancakes, about 2 minutes. Using a spatula, flip and cook for about 2 more minutes on the other side. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- Remove from heat and top with the sautéed apples and more maple syrup, if desired.
* start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick.
** If you are not making the apples beforehand, preheat your skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
Keywords: apple oat pancakes, apple pancakes, breakfast, gluten-free pancakes, greek yogurt pancakes, oatmeal pancakes
Looking for more apple breakfast recipes? Try one of these!