Apple Cinnamon Protein Pancakes
Who doesn’t love a little apple cinnamon goodness in the morning? But if you’re watching carbs or grains, oatmeal might not make the cut. The solution? Apple cinnamon protein pancakes. You may have tried the old standby version, banana protein pancakes; I don’t know about you, but sometimes I get banana’d out and need a change up. These are quite similar but with, well, apples. And a few other quick additions that take them from basic to delicious!
- 1 heaping scoop vanilla protein powder (about 45 grams)
- 2 large eggs
- 1/2 cup unsweetened applesauce (Those single-serve 4 ounce cups are perfect for this.)
- 1 tsp baking powder
- 1/2 – 1 tsp cinnamon (We’re a big cinnamon household, so I’m pretty generous here.)
- pinch of salt
- Optional add ins: chopped pecans or walnuts; almond slices; 1-2 tablespoons of whole wheat flour, flaxseed meal, or gluten-free baking mix to thicken.
- Ghee, butter, or coconut oil for cooking
- In a medium bowl, lightly whisk eggs to break up yolks. (Tip: I use a 4-cup measuring cup, it has plenty of room for mixing, and the spout makes pouring the batter much easier!)
- Add remaining ingredients, and whisk until well combined. Heat griddle on low-medium heat, and let the batter sit for about 5 minutes while griddle heats. This will help with thickening.
- If batter seems too thin, add more protein powder, flour, or flaxseed meal.
- Melt cooking oil on the griddle. Working in batches, cook ’em up. Flip when pancakes are bubbled throughout. This will take longer than conventional pancakes – have patience.
This recipe makes approximately eight 4-inch pancakes. They’re amazing served piping hot with a little pure maple syrup, or for a snack later in the day! Better make two batches so you have some leftover – these make a great on-the-go breakfast throughout the week. Throw two of these babies in the microwave, spread a little almond butter, and you’re out the door!