Yield
1 Serving
Prep Time
10 Minutes
Cook Time
20 Minutes
Category
Breakfast
Calories
588
Carbs
106.2
Fat
13.7
Fiber
10.2
Protein
32.5
WW Points
5
ingredients
for the pancakes:
½ cup old-fashioned rolled oats (or oats of choice)
½ cup liquid egg whites
½ cup nonfat vanilla Greek yogurt
1 teaspoon vanilla extract
dash of ground cinnamon
for the filling:
1 honey crisp apple, peeled and sliced
1 tablespoon I can’t believe it’s not butter-light
2 tablespoons sugar-free sweetener
dash of ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon cornstarch
2 tablespoons water
12 grams crunchy almond butter (or nut butter of choice)
directions
Step 1: Prep the Apple Filling
In a small bowl, mix the sugar-free sweetener, cinnamon, and nutmeg. Peel and slice the apples and set aside. In a separate bowl, mix the cornstarch and water to create a slurry.
Step 2: Cook the Apples
Heat a skillet over medium heat and melt the butter. Add the apples along with the cinnamon-sugar mixture. Cook for 5–7 minutes, stirring occasionally, until the apples are tender.
Step 3: Thicken the Filling
Pour in the cornstarch slurry and stir until the mixture thickens. Remove from heat and set aside.
Step 4: Blend the Batter
Add all pancake ingredients to a blender and blend until smooth.
Step 5: Stuff & Cook the Pancakes
Heat a nonstick skillet over medium-low heat. Pour ⅓ of the batter into the pan, add a spoonful of apple filling and a drizzle of almond butter, then cover with a little more batter (this prevents sticking). Cook for 1–2 minutes, flip, and cook another 1–2 minutes.
Step 6: Repeat & Finish
Repeat with the remaining batter to make about three 6-inch pancakes.
Step 7: Top & Serve
Finish with the remaining apple filling on top and serve warm. Enjoy every cozy, cinnamon-spiced bite!