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
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup zero-sugar vanilla Greek yogurt
1 teaspoon vanilla
dash of 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 substitute
dash of cinnamon
⅛ teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons water
12 grams crunchy almond butter
directions
Step 1:
Place all the pancake ingredients in a blender and blend until smooth.
Step 2:
For the apples, mix sugar, cinnamon, and nutmeg and set aside. Peel and slice your apples and set aside. Mix your cornstarch and water and set aside. This is your slurry and will help thicken the filling.
Step 3:
Heat a skillet over medium heat and add in your butter. Once the butter is melted, add in your apple slices and your sugar, cinnamon, and nutmeg mixture.
Step 4:
Cook the water out of your apples. This should take about 5 to 7 minutes. When they are tender and to your liking, add in your cornstarch and water mixture. Stir until the apples thicken nicely. This will be the stuffing and topping for your pancakes.
Step 5:
Once your apples are cooked, heat a nonstick skillet over medium-low heat. Once your pan is hot, pour ⅓ of the batter into the pan. Add some apple slices and almond butter and then cover with a little bit more batter. Cook for one to two minutes on the first side, then flip and cook for another one to two minutes.
Step 6:
Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. Top with remaining apple filling. Enjoy!