Apple Cinnamon Protein Pancakes

a stack of apple protein pancakes with a bite cut out on a fork

These protein pancakes are a fall favorite, made with all-purpose flour (regular or GF), protein powder, Greek yogurt, chopped apples, and spices. Makes 10 pancakes.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Resting Time 5

Total Time 25

Servings

Calories 456kcal

Author Amee

Equipment

Large skillet or griddle
Mixing bowls

Ingredients

1 small apple , peeled and chopped into 1" pieces (Fuji, Braeburn, Honeycrisp, and Gala are a few good options)
¾ cup all-purpose flour , regular or GF *see notes (plus a little extra to toss with the apples)
30 g unflavored protein powder *see notes
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
¾ cup Fairlife 2% milk , or milk of choice
¼ cup plain 2% Greek yogurt , or 5% (fat-free not recommended)
1 large egg
1 tbsp butter , melted and cooled slightly
1 tbsp good quality maple syrup
½ tsp vanilla extract

Instructions

Place the chopped apples in a small microwave-safe dish. Cover and cook for 2-3 minutes, or until softened. Then drain the juice from the apples and set aside.
In a medium-sized bowl, whisk the flour, protein powder, baking powder, cinnamon, and salt until blended.
In a separate bowl, whisk together the milk, Greek yogurt, egg, melted butter, maple syrup, and vanilla.
Combine the wet and dry ingredients and stir until just mixed.
Toss the cooked apples in a little flour and shake off the excess. Stir the apples into the batter. Let the batter rest for 5-10 minutes.
Heat a griddle or skillet on medium heat. Add butter, clarified butter, or oil for each batch of pancakes, so that they are golden and slightly crispy on the outside and tender in the middle.
Use a ¼ cup measuring cup to drop the batter onto the skillet. When bubbles start to form, flip, and cook the other side until completely set.
Enjoy with your favorite toppings. See post for tasty ideas!

Notes

- Prep the apples right – Peeling the apples is optional, but I prefer it for a smoother texture in the pancakes. Chop them into uniform 1-inch cubes so they cook evenly, and don’t forget to drain off the juice completely after microwaving, or you’ll end up with soggy batter.

- Don’t overmix – When combining the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make your pancakes dense and chewy, rather than light and fluffy. A few lumps are totally fine!

- Cook over medium heat – Moderate heat helps ensure the centers cook through without burning the outsides. If your pancakes are browning too fast, lower the heat and give them a bit more time.

- Keep pancakes warm – I like to place the cooked protein pancakes on a wire rack in a 200°F oven while I finish the batch. The rack allows air to circulate, so they stay warm and fluffy.

*Feel free to leave the maple syrup out of the batter to lower the calorie, carb, and sugar count, or divide up into a smaller serving size. You can sweeten them with your favorite sugar-free toppings. I love Walden Farms maple syrup for a sugar-free syrup option to drizzle on top.

Nutrition