Servings: 12 Pancakes
Protein Apple Pancakes Recipe
These wholesome apple pancakes are made with whole grain slow burning oats and a decent dose of protein for a balanced breakfast. You'll love the apple cinnamon flavors! Feel free to add chopped nuts or even chocolate chips or raisins for some extra goodness.
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
*Omit the protein powder and add another 1/4 cup of oats.
**For even more protein, substitute some of the milk for more egg whites.
***I use oat milk. Any non-dairy milk or regular milk works great.
****Replace the pure maple syrup with a granulated sweetener like cane sugar, brown sugar, maple sugar or sugar-free sweetener if you’d like. You can also omit it altogether.
You can use pumpkin pie spice instead of cinnamon and nutmeg if you prefer.
Nutrition
Serving: 1Pancake (of 12), Calories: 156kcal, Carbohydrates: 17g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 272mg, Fiber: 2g, Sugar: 4g