5 from 30 votes
Apple Healthy Oatmeal Protein Pancakes with Greek Yogurt
Soft, protein-packed pancakes with warm apple chunks, Greek yogurt for creaminess, and a crunchy oat crumble topping!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
People (or 8 pancakes)
Calories:
563 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For The Crisp:
- 1 cup rolled oats 90g, old-fashioned
- 6 tablespoons oat flour (40g) click for the recipe!
- 1/2 cup coconut sugar
- 1/4 cup butter melted
For The Pancakes:
- 1 cup oat flour (112g) click for the recipe!
- 1/4 cup Monk Fruit Sweetener
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 egg
- 2 egg yolk
- 1 cup Greek yogurt vanilla-flavored
- 1 1/2 cups apple (166g) chopped
- maple syrup for serving
Instructions
For the Crisp:
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the oats, oat flour, and coconut sugar. Stir in the melted butter until the mixture becomes crumbly.
- Spread the mixture in a single layer on the prepared baking sheet. Bake for 7 to 8 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes. The crumble will firm up and become crispy as it cools.
Cup of Yum
For the Pancakes:
- In a medium bowl, whisk together the oat flour, monk fruit sweetener, cinnamon, baking powder, salt, and ground ginger.
- In a large bowl, whisk together the eggs, egg yolks, and Greek yogurt until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Gently fold in the chopped apples.
- Preheat a griddle or large nonstick skillet to medium heat (about 350°F). Lightly grease with butter or cooking spray.
- Scoop 1/3 cup of batter onto the griddle for each pancake, spreading it slightly. Cook for 4 to 6 minutes, or until the edges are set and bubbles begin to burst on the surface.
- Flip the pancakes and cook for an additional 4 to 6 minutes, or until golden brown and cooked through.
To Serve:
- Store cooked pancakes between two large plates (with one inverted to make a lid) to keep them warm.
- Serve the pancakes warm with maple syrup and the prepared crisp topping.
Nutrition Information
Calories
563kcal
(28%)
Carbohydrates
77.8g
(26%)
Protein
17.8g
(36%)
Fat
20.6g
(32%)
Saturated Fat
9.4g
(47%)
Polyunsaturated Fat
1.3g
(8%)
Monounsaturated Fat
5.2g
(26%)
Cholesterol
218mg
(73%)
Sodium
349mg
(15%)
Potassium
141.8mg
(3%)
Fiber
7.3g
(29%)
Sugar
36.5g
(73%)
Vitamin A
725IU
(15%)
Vitamin C
3.3mg
(4%)
Calcium
102mg
(10%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4 People (or 8 pancakes)
Amount Per Serving
Calories 563
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 77.8g | 26% |
| Protein | 17.8g | 36% |
| Fat | 20.6g | 32% |
| Saturated Fat | 9.4g | 47% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 5.2g | 26% |
| Cholesterol | 218mg | 73% |
| Sodium | 349mg | 15% |
| Potassium | 141.8mg | 3% |
| Fiber | 7.3g | 29% |
| Sugar | 36.5g | 73% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.