HIGH PROTEIN SPICED APPLE PANCAKE RECIPE
Despite being a food blogger for over 12 years, I still can't bake particularly well. At least, not compared to my fellow food bloggers and food stylists! But after all those years spent in the kitchen, I've discovered there are two type of bakes I do incredibly well: delicious muffins and super-yummy pancakes!
As the nights get colder and autumn sets in, I thought it was about time I shared my high-protein apple pancake recipe with you! It's perfect for this time of year, making the most of one of my favourite autumn ingredients: apples. They're wonderfully warming thanks to the addition of chai spices (although you can simply use cinnamon if you prefer), and their high protein content makes them a filling, satisfying breakfast to keep you going through those colder mornings. Best of all? They're practically fool-proof, even for someone as awkward as me when it comes to baking anything noteworthy!
So what makes these pancakes so special?
There are thousands of pancake recipes on the internet, but these high-protein apple pancakes are extra special because they're foolproof and super easy to make! They're nourishing and filling, making them perfect for those colder autumn mornings, and they're low in refined sugar, getting most of their sweetness from the juicy, seasonal apples.
Even better, they're versatile enough to be adapted to suit different dietary needs. With a few simple substitutions, you can make them dairy-free, egg-free, gluten-free or vegan (I've outlined the options below).
How to Make High-Protein PANCAKES?
There are two key ingredients that contribute to the protein content of these pancakes: eggs and Greek yoghurt.
First, I use two regular eggs, which provide roughly 10g of protein in total. You can replace these with two flax eggs to make the pancakes vegan, but bear in mind that this will change the overall protein content.
The second key ingredient is Greek yoghurt. I use 0% FAGE Greek yoghurt because of its particularly high protein content, which contributes a further 15g of protein to the recipe. You can also use full-fat Greek yoghurt, coconut yoghurt, soya yoghurt or a vegan Greek-style yoghurt, but the protein content and flavour will vary depending on which you choose.
That said, for the fluffiest pancakes and the best flavour, I'd recommend sticking with Greek yoghurt if you can. Whether you choose 0% fat, full-fat or a vegan Greek-style alternative, the yoghurt helps give these pancakes their lovely texture. Just keep in mind that different alternatives may produce slightly different results.
(BTW the soya milk adds another 5g of protein to this recipe too!)
What Are the Best Apples to Use for Pancakes?
I use Pink Lady apples because they're naturally sweet, with just enough tanginess to balance the warming chai spices. Rather than grating the apples into the batter, I cut them into small cubes. It's quicker, requires less preparation and adds a lovely little crunch to the finished pancakes.
Braeburn and Fuji apples would also work beautifully, but honestly, one of the things I love most about this recipe is how versatile it is. So feel free to use whichever apples you love or already have in your fruit bowl!
How to Serve Your Spiced Apple Pancakes?
The beauty of these high-protein apple pancakes is that they're delicious just as they are! But if you fancy something a little more indulgent, dust them with powdered sugar or drizzle over some maple syrup.
For an extra-special autumn breakfast, try making a quick spiced apple topping. Simply chop your favourite apple and add it to a non-stick frying pan with 2–3 tablespoons of apple juice and 1 teaspoon of cinnamon or chai spices. Cook until the apples have softened and the juice has evaporated, then stir in 2–3 tablespoons of maple syrup. Remove from the heat and spoon the warm, sticky spiced apples over your pancake stack, just as I've done in the photos accompanying this recipe!
Can You Make These Apple Pancakes Ahead of Time?
Yes, absolutely! You can make the batter the night before and keep in the fridge.
But, what I do is double the recipe and freeze any left overs in small batches for a quick mid-week breakfast. They stay well for up to 3 months, though never lasts that long as my son also loves taking these to school for a mid-morning snack!
BTW, if you make this recipe, I'd love to hear what you think. Leave a comment below or tag @thelittleplantation on Instagram so I can see your delicious creations!
HIGH PROTEIN SPICED APPLE PANCAKE RECIPE
Preparation time: 10-15 minutes
Cooking time: 4 minutes per pancake
Makes: 8-9 pancakes
DRY INGREDIENTS FOR HIGH PROTEIN SPICED APPLE PANCAKES
1.5 cups plain flour (or gluten-free flour for a gluten-free recipe)
1 tsp baking powder (use gluten-free baking powder for a gluten-free recipe)
2 tsp ground cinnamon or chai masala spice blend
1/2 tsp bicarbonate of soda
a pinch of salt
1 tbs sugar
WET ingredients for THE SPICED APPLE PANCAKES
1 apple (I used @pinkladyappleuk ) peeled and cubed (stem and core removed)
2 large eggs (or 2 flax eggs for an egg free version, see notes below)
1 tsp vanilla extract
3/4 cup (0%) plain Greek yoghurt (I used @fage_uk ) (or use coconut yoghurt for a daily free version - see notes below)
2/3 cup milk (I used soya milk)
PLUS
Coconut oil, cooking oil or butter for frying.
INSTRUCTIONS
Mix together the dry ingredients in a bowl.
Mix the wet ingredients together. If using vegan coconut yoghurt or any other yoghurt rather than the suggested Greek yoghurt, please note that this will change the protein content of this recipe. If using flax eggs, rather than regular eggs, this too will change the protein content.
Combine the wet and dry ingredients. If the mixture feels a little too dry, add 2-3 tbs milk of your choice.
Lightly grease a frying pan (I used a blini pan to get all shapes perfectly round and equally sized) and heat the pan over a low to medium heat.
Add fat of your choice (I used coconut oil) and pour roughly 1/4 a cup of the pancake batter into your frying pan.
Fry 2-3 minutes on each side (bubbles should start to form).
Repeat for the rest of the batter. This should yield roughly 8-9 pancakes.
Serve with warm apples, maple syrup, powdered sugar or eat as they are.
Looking for more breakfast recipes? Why not try my easy vegan pancakes, the vegan apple muesli muffins, the super fluffy vegan pancakes or the easy vegan granola with poached rhubarb recipe?
