Apple picking season has commenced. If you happen to have some freshly picked apples or snagged some seasonal apples from the farmers market, you may be looking for some ways to utilize your bounty. Enter the apple cinnamon yogurt pancakes - also full of protein and fiber. These pancakes come together easily and are just as tasty when made in advance. Just reheat or eat cold, and you have a quick and delicious back-to-school breakfast that is perfect for those busy frenetic mornings. If you really want to go the extra mile, consider topping the pancakes with an extra dollop of yogurt and some sautéd cinnamon apples. You or your back-to-schooler will be very grateful.
Most traditional pancakes give you a sugary white flour buzz that immediately makes you come crashing down. These pancakes are made with whole wheat flour, full fat skyr, ground flax, and apples, optimizing your fiber, protein, and fat ratio. This means no post-white flour sugar crashes - just a gentle sustained and satiated level of hunger and contentment. For my recipes, I often lean on siggi’s plain skyr, which is thicker and creamier and has higher amounts of protein than other greek-style yogurts on the market. siggi’s also contains no added sugar and is made with simple ingredients with lots of flavor. These pancakes are not your light and fluffy variety, but instead are hearty, flavorful, and filling.
Apple Cinnamon Yogurt Pancakes
makes 15 pancakes
1 3/4 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons ground flaxseeds
1/2 cup 4% whole milk siggi’s skyr or about 1 4.4 ounce container
1 large egg, beaten
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1 cup milk of your choice
1 cup apple, grated (2 medium sized apples)
coconut oil or butter for cooking
sautéd Apple Topping
2 apples, cored and diced
2 tablespoons coconut oil or butter
1 teaspoon maple syrup
1/8 teaspoon cinnamon
Additional toppings: Skyr and toasted and chopped nuts.
If you are making the apple topping, heat a medium-sized skillet over medium heat. Melt the coconut oil or butter and add the diced apples. Lower heat to medium-low and sauté for 10 minutes or until apples are fork tender. Add maple syrup and cinnamon and toss to combine. Remove from heat and set aside.
Combine the dry ingredients (flour, baking powder, baking soda, cinnamon, salt, and ground flaxseeds) in a large mixing bowl.
In another bowl, combine the wet ingredients (1 egg beaten, skyr, maple syrup, vanilla extract, milk, and grated apple).
Pour the wet mixture into the dry ingredients and mix until just combined. Make sure that there are not any clumps of flour.
Heat a griddle or large cast iron pan. Brush with coconut oil or butter. Spoon 1/4 cup of batter onto griddle or pan. When bubbles start to form on top of the pancakes and the edges are dry, flip over, and finish cooking on the other side - about two minutes a side. Add additional coconut oil and butter as needed with each batch.
Top pancakes with a dollop of skyr, toasted nuts, and apple topping. Enjoy.
Keeps in the fridge for 3 days. Eat cold or reheat in the toaster oven, oven, on the stove top, .
This post was created in partnership with siggi’s.
