These easy Protein Apple Pancakes are made with whole grain oats and contain a boost of protein for a healthy breakfast. These apple cinnamon pancakes are ideal for those tracking their daily protein intake.
If you have tried my Oatmeal Protein Pancakes, you’ll be delighted to try this apple version! We’re adding chunks of fresh apples and warm spices for delicious fall-inspired protein pancakes.
Made with oats instead of flour, we’re getting a slow-burning carbohydrate source in addition to protein with minimal fat. Because I prioritize protein, I find these apple pancakes to be the ideal post-workout meal or even afternoon snack!
I make the pancake batter in a blender for easy prep and cleanup, making the recipe easy to double or triple for meal prep or for serving large families.
If you’re into this concept of protein pancakes, be sure to check out my Sweet Potato Protein Waffles!
Let’s discuss the simple ingredients for apple protein pancakes!
Ingredients for Oatmeal Apple Pancakes:
Oats: Taking the place of regular all-purpose flour, we need quick oats or rolled oats. The oats get blended into a flour, and add whole grain slow burning carbohydrates to the pancakes.
For gluten-free apple pancakes, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Fresh Apple: Pick your favorite kind of apple for this apple pancake recipe! Granny Smith Apples are nice and tart and bring classic apple flavor. I also like using Envy apples, honey crisp apples, or pink lady apples.
Eggs: Whole eggs help the pancake batter rise into fluffy deliciousness.
Egg Whites: Bring added protein and liquid to the batter.
Milk of Choice: Use regular milk, oat milk, soy milk, unsweetened almond milk, cashew milk, etc.
Pure Maple Syrup: Brings subtle sweetness to the pancakes so that they taste amazing as is without the need for toppings.
Pure Vanilla Extract: Adds warm flavor to the pancake batter.
Baking Powder: The leavening agent that helps the batter rise.
Ground Cinnamon and Ground Nutmeg: Adds warm spice to the apple cinnamon pancakes to make them taste inviting and flavorful. Swap these for apple pie spice or pumpkin pie spice if you’d like.
Sea Salt: Enhances all of the flavors to make the best healthy apple pancakes. Don’t skip the pinch of salt.
Recipe Customizations:
- Add ½ cup to ⅔ cup of chopped walnuts or pecans for a nutty crunch.
- If you love the combination of fruit and chocolate, sprinkle chocolate chips over the pancakes with the apples.
- Replace the egg whites with more milk.
- Omit the protein powder and add ¼ cup of additional oats.
- Replace the chopped apple with 1 cup of fresh blueberries for protein blueberry pancakes.
How to Make Apple Pancakes:
Transfer the oats, protein powder, baking powder, cinnamon, nutmeg, and sea salt (all of the dry ingredients) to a high-speed blender. Blend on a low speed for 60 seconds or until the oats have blended into a flour.
Add all of the wet ingredients to the blender (eggs, egg whites, milk, avocado oil, and pure maple syrup), and blend until everything is well combined.
If the batter seems too thin, allow it to sit for 15 minutes to thicken. I like to peel and chop the apple during this time.
Heat a large non-stick skillet over medium heat and spray with non-stick cooking spray. Allow the skillet to heat up for several minutes.
Measure out ¼ cup of batter. Sprinkle some of the chopped apples on top of the batter. Once many small bubbles have risen to the top of the batter after about 2-3 minutes, flip the pancake and continue cooking until cooked through and golden brown on both sides, about another 1-2 minutes.
Repeat for the remaining batter and chopped apple.
Serve apple pancakes with your choice of toppings and enjoy!
I like butter and honey on top of mine, but pure maple syrup and almond butter or peanut butter is lovely too.
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Freeze pancakes in a freezer bag for up to 3 months.
Recipe Tips:
- For more apple cinnamon flavor, toss the chopped apples in 1 teaspoon of cinnamon before adding them to the pancakes.
- If you aren’t concerned about the protein content, you can replace the egg whites with more milk, and replace the protein powder with more oats.
Nutrition Information:
When made into 14 pancakes, each pancake contains 152 calories, 9 grams of protein, 17 grams of carbohydrates, and 6 grams of fat. For me, 3 to 4 of these pancakes puts me at the 30-40 grams of protein I’m looking for per meal. You can also add protein by enjoying Greek yogurt or cottage cheese alongside the pancakes.
The next time you’re craving pancakes with benefits, whip up this cozy apple cinnamon stack of fluffy protein pancakes!
They are a great option for my protein conscious friends. When you’re craving fall flavors during apple season, this stack of pancakes is gold! Make a big batch no matter the time of year to enjoy with the whole family.
If you enjoy high-protein breakfast recipes, also try out some of my other favorites.
More High Protein Breakfast Recipes:
- Oatmeal Protein Bars
- Protein Overnight Oats
- Oatmeal Protein Waffles
- Protein Banana Bread
- Blueberry Protein Muffins
Enjoy these apple cinnamon protein pancakes on constant rotation!
Protein Apple Pancakes Recipe
Equipment
Ingredients
- 2 cups quick oats
- 4 Tbsp protein powder of choice optional*
- 2 tsp baking powder
- 1.5 Tbsp ground cinnamon
- ½ tsp fresh ground nutmeg
- 1 tsp sea salt
- 2 large eggs
- 3 egg whites (½ cup)**
- ½ cup milk of choice ***
- 3 Tbsp avocado oil
- 2 Tbsp pure maple syrup ****
- 2 tsp pure vanilla extract
- 1 large apple peeled, cored and chopped into small chunks or slices
Instructions
- Transfer the oats, protein powder, baking powder, cinnamon, nutmeg, and sea salt (all of the dry ingredients) to a high-speed blender. Blend on a low speed for 60 seconds or until the oats have blended into a flour.
- Add all of the wet ingredients to the blender (eggs, egg whites, milk, avocado oil, and pure maple syrup), and blend until everything is well combined.
- If the batter seems too thin, allow it to sit for 15 minutes to thicken. I like to peel and chop the apple during this time.
- Heat a large non-stick skillet over medium heat and spray with non-stick cooking spray. Allow the skillet to heat up for several minutes.
- Measure out ¼ cup of batter. Sprinkle some of the chopped apples on top of the batter. Once many small bubbles have risen to the top of the batter after about 2-3 minutes, flip the pancake and continue cooking until cooked through and golden brown on both sides, about another 1-2 minutes.
- Repeat for the remaining batter and chopped apple.
- Serve apple pancakes with your choice of toppings and enjoy!
- I like butter and honey on top of mine, but pure maple syrup and almond butter or peanut butter is lovely too.
- Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Freeze pancakes in a freezer bag for up to 3 months.
Notes
Nutrition
Frequently Asked Questions:
Can I use gluten-free flour instead of oats?
Yes! Use 1 2/3 cup of your favorite gluten-free all-purpose flour in place of the oats. If you go this route, you can mix all the ingredients up in a mixing bowl rather than using a blender.
Do you have a recipe for apple pancakes using almond flour?
I do! Make my Paleo Apple Pancakes which uses a combination of tapioca flour and tapioca flour for fluffy apple pancakes.
Can I replace the egg whites with whole eggs?
Yes! Swap out the egg whites for two full eggs. The difference in protein is minimal per pancake and the texture of the pancakes is even better using all eggs.
