Light and fluffy apple cider pancakes, filled with fresh apples and cinnamon, that are also whole grain and high in protein.
So tomorrow is National Pancake Day, and there isn’t an IHOP even close to campus, but I certainly will not be missing out because IHOP ain’t got nothing on THOP (Tang House of Pancakes, haven’t you heard?! 😉 ).
My homemade apple cider pancakes are soft and fluffy, and they are chockfull of nutritious goodies.
Oats and whole wheat makes the pancakes 100% whole grain. Flax and almond flour adds extra fiber and healthy fats. Peanut flour not only gives the pancakes an extra protein boost but also gives them a hint of yummy peanut flavor. Greek yogurt keeps these pancakes fluffy and tender and also adds extra protein. And finally, the apple cider makes these pancakes naturally sweet without any added sugars!
I’m sure many of us have been disappointed by healthy pancakes — they’re too often not done right. Either flabby, gummy, or tough. 😦 I know I’ve had that sad experience, but I kid you not, these cider pancakes are soft and fluffy. 😀 Healthy and delicious pancakes?
IHOP, can you pancakes do that?!
Apple Cider Pancakes
makes 13-15 five-inch pancakes (about 3-4 servings)
Oat flour: 120g (~1.25 cups)
Whole wheat pastry flour: 50 g (1/3 cup)
Ground flax: 10 g (1 heaping tbsp)
Almond meal: 8 g (1 tbsp)
Peanut flour: 10 g (1 heaping tbsp)
1/2+ tsp cinnamon, pinch nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 egg + 1 egg white (or 2 eggs)
Greek yogurt: 90 g (1/3 cup)
Apple cider: 8 oz (1 cup)
Stevia, to taste
Finely chopped apple (I like organic Fuji)
Whisk together dry ingredients.
For extra fluffy pancakes: separate egg yolk and egg whites. Whisk the egg whites with an electric whisk until airy and slightly stiff (a couple minutes).
Mix egg yolks, apple cider, yogurt, vanilla, stevia.
Pour dry into wet. Fold. Then add in the egg whites and chopped apple. Gently fold. Do not overmix if you want soft & fluffy pancakes!
And then do the pancake routine! You know what to do right? 😉 For me, I like to fry these in a lightly buttered skillet over medium heat. And of course, flip when the pancakes form bubbles on ’em.
Note: If you don’t have peanut flour, you could leave it out, but you may need to reduce the amount of apple cider a bit.
Cottage cheese / greek yogurt, sweetened with stevia
Peanut butter / almond butter
Baked apple chips
Peanut sauce (peanut flour + water or milk + honey/stevia)
Apple cider syrup (see below)
Apple cider syrup
For the apple cider syrup, all I did was put some apple cider in saucepan over high heat. When it was boiling, I turned it down to a simmer and let it reduce and thicken. This takes about 10 minutes.
Of course, these are only topping suggestions. If you come up with other toppings, I’d love to hear and try them!
Nutrition facts, based on 13 pancakes total:
1 pancake: 80 kcal, 2F, 12C (2g fiber, 2g sugar), 4P
You definitely need to give these pancakes a try. Don’t forget to snap a picture and share your pancake creations with me on Instagram @vivanttang! 😉