Description
These apple pancakes are a delightful breakfast option featuring a mix of Greek yogurt, oats, and crisp apples. They’re easy to make and provide a delicious start to your day.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3/4 cup plain greek yogurt
- 1/2 cup milk
- 1 3/4 cups old-fashioned oats
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup shredded crisp-tart apple, such as honeycrisp or fuji
- for serving: pure maple syrup, chopped pecans, peanut butter or almond butter, sauteed apples
Instructions
- Preheat the oven to 200°F if you want to keep pancakes warm between batches.
- Melt the butter in a microwave-safe bowl for about 15 seconds. Allow it to cool to room temperature.
- Combine Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and the cooled butter in a blender. Blend until smooth, scraping down sides as necessary.
- Peel and grate the apple, then mix it by hand into the blended batter without further blending.
- Heat a nonstick skillet over medium-low and lightly coat with nonstick spray if needed.
- Pour 1/4 cup of batter onto the skillet, spreading it to about 1/2 inch thick. Cook for 3-4 minutes until edges appear dry and bubbles form.
- Flip the pancake once the underside is golden and cook for another 1-2 minutes until golden on both sides. Adjust heat as needed.
- Serve immediately or keep warm in the oven while you cook the remaining batter. Top with favorite toppings.
Notes
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
You can freeze leftover pancakes for quick breakfasts later. Just reheat in the toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg