Looking for a weekend brunch dish that’s actually good for you? Sink your teeth into these fluffy Apple Healthy Oatmeal Protein Pancakes With Greek Yogurt!
When my daughter comes to visit us every other weekend, I make sure to treat her to some of her favorite dishes. She’s a hard-working student who mainly lives on microwave meals and cafeteria fare, so as a mom, it’s the least I could do. Truth be told, of course, I love to spoil her. The Thursday before her arrival, you’ll find me in the kitchen prepping everything from my famous three-bean chili to the chocolate chip cookies she took to every bake sale while in grade school.
One of the things she looks forward to most, however, is Saturday morning brunch. After a lazy start to the day, we all head into the kitchen to make the meal together. My husband preps the fruit salads and makes healthy green juices, our daughter takes care of the casseroles, and I am responsible for the pancakes. To keep things interesting, I try to make something different each time, but it seems like these apple-oatmeal pancakes have quickly become a favorite.
And rightly so! Filled with apple and infused with sweet, aromatic cinnamon, every bite of these fluffy treats is utterly delightful. But what really makes them irresistible is the crisp topping. It’s really like having dessert, especially if you crown them with a scoop of vanilla ice cream, which we often do. And the best part is that these tasty pancakes are actually quite wholesome!
Why Use Oat Flour
Oat flour has become my go-to choice for pancakes, cookies, muffins, and quick breads. It’s rich in fiber and other nutrients, less processed than regular white flour, and has a lower glycemic index, making it a healthier option overall. Best of all, it’s incredibly easy to make at home. Just blitz rolled or steel-cut oats in a high-speed blender until you reach a fine, flour-like consistency. Keep in mind that one cup of oats typically yields about three-quarters of a cup of oat flour. Whether you’re gluten-sensitive (just be sure to use certified gluten-free oats!) or simply looking to boost the nutritional value of your recipes, oat flour is a great ingredient to keep in your kitchen.
How Do I Store Leftovers?
Leftover pancakes and the crisp topping can be stored separately in airtight containers in the fridge for up to 4 days or frozen in Ziploc bags for up to 3 months. When freezing the pancakes, place a piece of parchment paper between them to prevent sticking. Heat the pancakes on a hot skillet or in the microwave.
Serving Suggestions
Start your weekend off right by indulging in a leisurely, nutritious brunch. Some of our favorite dishes for this much-anticipated meal include this colorful Whole30 Breakfast Casserole, smoky slices of Tempeh Bacon, and Potatoes O’Brien. All washed down with a healthy Green Smoothie, of course!
Recipe
Ingredients
For The Crisp:
- 1 cup rolled old-fashioned oats 90 grams
- 6 tablespoons oat flour 40 grams
- 1/2 cup coconut sugar
- 1/4 cup butter melted
For The Pancakes:
- 1 cup oat flour 112 grams
- 1/4 cup monk fruit sweetener
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 eggs
- 2 egg yolks
- 1 cup vanilla-flavored Greek yogurt
- 1 1/2 cups apple 166 grams, chopped
- Maple syrup for serving
Instructions
For The Crisp:
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the oats, oat flour, and coconut sugar. Stir in the melted butter until the mixture becomes crumbly.
- Spread the mixture in a single layer on the prepared baking sheet. Bake for 7 to 8 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes. The crumble will firm up and become crispy as it cools.
For The Pancakes:
- In a medium bowl, whisk together the oat flour, monk fruit sweetener, cinnamon, baking powder, salt, and ground ginger.
- In a large bowl, whisk together the eggs, egg yolks, and Greek yogurt until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Gently fold in the chopped apples.
- Preheat a griddle or large nonstick skillet to medium heat (about 350°F). Lightly grease with butter or cooking spray.
- Scoop 1/3 cup of batter onto the griddle for each pancake, spreading it slightly. Cook for 4 to 6 minutes, or until the edges are set and bubbles begin to form on the surface.
- Flip the pancakes and cook for an additional 4 to 6 minutes, or until golden brown and cooked through. Store cooked pancakes between two large plates (with one inverted to make a lid) to keep them warm.
To Serve:
- Serve the pancakes warm with maple syrup and the prepared crisp topping.
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