Healthy Apple Cinnamon Pancakes with Yogurt

These healthy apple cinnamon pancakes with yogurt not only make a delicious low carb breakfast, but can also be enjoyed as a snack anytime. They contain yogurt, apple, almond flakes for a bit of crunch and no added sugar!

The combination of apple, cinnamon and almond tastes delicious in apple pie but works equally well in this healthy apple pancakes breakfast recipe.  Even without the sugar that apple pie would normally contain.  These semi-sweet apple pancakes with cinnamon and yogurt are moist, fruity and sweet yet contain no added sugar, honey or any other sweetener.

Healthy apple cinnamon pancakes

I have used sweet, rather than sour tasting apples in this recipe.  Together with the cinnamon and almonds (both naturally sweet ingredients) they make these pancakes sweet enough to enjoy even on their own.

If, however, you can’t imagine breakfast pancakes without a drizzle of maple syrup that’s absolutely ok, too.  You could also dust them with a little powdered sugar if you like.

These cinnamon apple pancakes are made from scratch yet are quick and easy to make.

These healthy pancakes not only make a delicious breakfast, they can also be enjoyed as a snack (either hot or cold).  They also make a delicious healthy lunchbox idea.  I think the almond flakes work well with the soft fruit, adding pleasant subtle crunch to the texture (something my own children really liked about these pancakes).

If you like making healthy pancakes check out healthy blueberry pancakes as well as healthy pumpkin pancakes. You might also like Polish crepes and crepes with spinach.

Equipment you’ll need

• Kitchen scale/measuring cup and spoon
• 3 bowls, including 1 large
• Whisk and spoon
• Apple corer, peeler and grater
• Large spoon and large pan

How to make healthy apple cinnamon pancakes: step-by-step

1.Start by combining the flour, baking powder and salt and stirring thoroughly using a whisk.

2. In a separate bowl whisk together the eggs, yogurt and milk.

3. Stir until the mixture is smooth.

4. In a separate bowl combine the grated apple with the cinnamon and almond flakes and stir.  Add into the egg mixture and stir to combine.

5. Add the dry ingredients all at once.

6. Stir just to combine.  The mixture should be lumpy.

7. Heat up 1 tablespoon of oil and drop spoonfuls of batter onto the pan.  Flatten a little and fry over a fairly low heat for 3-4 minutes on each side to give them a chance to cook through and not let them brown to quickly.

Top tips

• Use sweet rather than sour tasting apples.
• Grate the apples just before adding into the batter – they are prone to discoloration.
• Use Greek yogurt, Skyr or another thick yogurt. You might also like healthy banana yogurt pancakes and chia pancakes.
• Do NOT overstir the batter – stir just to combine. The batter should be lumpy.
• Make small pancakes – they will cook better.
• Fry the pancakes over a fairly low heat so they cook on the inside and do not brown too quickly.  These pancakes are quite moist even after cooking.
• Refrigerate leftover pancakes, in an airtight container, for up to 3 days. Pop in the microwave for a few seconds before serving.

More breakfast apple recipes

If you like these apple pancakes you might also like healthy apple crumble as well as gluten free apple muffins.

Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

Keep in touch

Have you made these easy apple pancakes?  I’d love to know how they turned out for you.  Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates!

Healthy Apple Pancakes with Cinnamon & Yogurt

These Healthy Apple Pancakes with Cinnamon & Yogurt not only make a delicious healthy breakfast, but can also be enjoyed as a snack anytime.

0 from 0 votes

Print Pin Rate

Course: Breakfast, Brunch, Snack

Cuisine: International

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Servings: 22 -24 pancakes

Calories: 54kcal

Author: Monika Dabrowski

Ingredients

• 2 medium sweet apples
• 1.3 tsp cinnamon
• 2 medium eggs
• 150 g Greek yogurt (0.75 cup)
• 120 ml milk
• 100 g flour (0.8 cup)
• 6 tbsp slivered almonds/flakes optional
• 1.3 tsp baking powder
• Pinch of sea salt
• Olive oil for frying use 1 tablespoon per batch

Metric - US Customary

Instructions

• Combine the flour, baking powder and salt, stir using a whisk and set aside.
• Whisk together the eggs, yogurt and milk until the mixture is silky smooth. Set aside.
• Core, peel and coarsely grate the apples. Combine with the almond flakes and cinnamon and stir thoroughly. Pour into the egg mixture and stir well. Add the flour mixture and stir just to combine.  Do not overstir, the batter should be lumpy.
• Heat up a little oil (about 1 tablespoon) in a pancake pan, drop spoonfuls of batter onto the pan, flatten a little and fry the pancakes over a low heat for about 3-4 minutes on each side until they are lightly browned. Fry the pancakes in batches, avoiding overcrowding the pan, using approximately 1 tablespoon of oil for each batch.
• Serve with maple syrup, a bit of powdered sugar sprinkled on top or without any toppings.

Notes

• Use sweet rather than sour tasting apples.
• Grate the apples just before adding into the batter - they are prone to discoloration.
• Use Greek yogurt, Skyr or another thick yogurt. You might also like healthy banana yogurt pancakes and chia pancakes.
• Do NOT overstir the batter - stir just to combine. The batter should be lumpy.
• Make small pancakes - they will cook better.
• Fry the pancakes over a fairly low heat so they cook on the inside and do not brown too quickly.  Fry in batches to avoid overcrowding the pan. These pancakes are quite moist even after cooking.
• Refrigerate leftover pancakes, in an airtight container, for up to 3 days. Pop in the microwave for a few seconds before serving.

Nutrition

Serving: 1serving | Calories: 54kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!