Greek Yogurt Apple Pancakes (Print Version)
# Ingredients:
→ Apple topping prep
01 -
1 crisp apple, chopped into small pieces
02 -
1 teaspoon cinnamon powder
03 -
1 teaspoon vegetable oil
04 -
1 tablespoon water
→ Making the pancakes
05 -
½ cup all-purpose white flour
06 -
½ cup whole wheat flour
07 -
2 teaspoons of baking powder
08 -
A pinch of table salt
09 -
½ tablespoon granulated sugar
10 -
¼ cup vanilla almond milk (unsweetened)
11 -
1 large egg, at room temperature
12 -
1 teaspoon vanilla essence
13 -
¼ cup Greek yogurt (2% fat)
14 -
Optional add-ons: maple syrup, almond butter
# Instructions:
01 -
In a small bowl, toss the apple pieces with cinnamon, water, and oil. Put this mixture in a saucepan and cook gently on medium heat while you get the pancakes ready. Adjust heat as needed so it doesn’t burn.
02 -
Mix the flours, salt, baking powder, and sugar together in a big bowl until blended.
03 -
Beat the egg, almond milk, and vanilla in a separate bowl. Add this to the dry mix gently—don’t stress over lumps! Stir in the Greek yogurt last, keeping the batter slightly lumpy for fluffier results.
04 -
Warm a skillet over low-medium heat (or set a griddle to 325°F). Lightly grease it with butter or spray. Pour about ¼ cup batter for each pancake and cook for 3-4 minutes until bubbles show around the edges. Flip and cook 1-2 more minutes until golden.
05 -
To save time, divide the mixture between two medium pans to create oversized pancakes. These take longer but get both servings done at once.
06 -
Share the pancakes between two dishes, pile on the cooked apple topping, and add maple syrup along with almond butter if you like. Dig in—it’s breakfast for two!
# Notes:
01 -
This sweet and fluffy breakfast for two gets a protein boost thanks to Greek yogurt.
02 -
With just two hefty portions, this dish is easy and filling to whip up on a lazy morning.