Description
These Apple Cinnamon Pancakes are a delightful twist on classic pancakes, featuring a fluffy texture with warm spices and sautéed apples. Perfect for a cozy weekend breakfast or brunch.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 Tbsp. sugar
- 3 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
Wet Ingredients
- 2 large eggs (whites and yolks separated)
- 1 cup milk
- 1/2 cup Low-fat FAGE BestSelf Plain Greek yogurt
- 1/4 cup melted butter
- 1 tsp. vanilla extract
For the sautéed apples
- 2 apples (Granny Smith, Pink Lady, or your favorite apples), small diced
- 2 Tbsp. water
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 pinch salt
Instructions
- Mix together the dry ingredients: Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Separate the eggs: Divide the egg whites and yolks.
- Prepare the wet ingredients: In a separate bowl, whisk together egg yolks, yogurt, vanilla, milk, and melted butter.
- Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture.
- Whip the egg whites: Beat the egg whites until soft peaks form, then gently fold them into the batter.
- Cook the pancakes: Cook on a griddle until golden brown on both sides.
- Make the sautéed apples: Sauté diced apples with water, butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt until tender.
- Serve: Top the pancakes with sautéed apples and additional yogurt and cinnamon if desired.
Notes
- Freeze pancakes for up to 3 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 185
- Sugar: 10g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
