Apple Cinnamon Greek Yogurt Pancakes

Good news everyone, I have another pancake recipe! These are a twist on my Greek Yogurt Pancakes recipe because I added apple and cinnamon. They are also fluffy and have lots of texture from the yogurt, but with more flavor!

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At home, everyone in my family wakes up at different times so we all eat breakfast separately. My dad gets up super early, way before the rest of us. So when I decided to make pancakes for my family, I should have known 9 AM would be considered late to start preparing.

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While I was making the pancakes, my dad was pacing around and looking very hungry. I’ll give him credit though for  contributing by shredding the apple! This recipe only makes 6 pancakes so if you have a large, hungry family, you may need to double the ingredients.

APPLE CINNAMON GREEK YOGURT PANCAKES
(makes 6)

Ingredients
1 egg
3/4 cup Greek yogurt
1/2 cup half-and-half
1 1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 large apple

Directions

Mix egg, Greek yogurt and half-and-half together in a large bowl until well-blended.

In the same bowl, add flour, baking powder, salt, sugar, cinnamon, vanilla. Whisk until smooth and even.

Peel and core an apple. Using a grater, grate peeled and cored apple into thin shreds. Add shredded apples to the batter and mix together.

Heat a pan to medium heat and spray it with oil. Drop 1/4 cupfuls of pancake batter into the pan and cook until pancakes turn golden brown underneath. Flip the pancakes to the other side and cook until also golden brown.

Serve with maple syrup or other toppings.

Easy Pumpkin Pancakes

I don’t think Autumn gets as much credit as it deserves. Watching all the trees turn colors day by day while walking through campus is incredible. Even though the weather is getting chillier, the scenery is spectacular and for a moment, distracts me from the impending colder, darker days. There’s this one particular tree that I frequently pass by that is bright red; it’s color is so intense it’s hard to look away.

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The Greek Yogurt Pancakes from a couple weeks back were such a big hit that I had to make pancakes again! This time I used up the rest of my can of pumpkin puree for a little bit of fall flavor (and color). These pancakes are fluffy and delicious, while also requiring very little effort.

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Pancakes aren’t exactly the healthiest breakfast, but I made them healthier by substituting some of the flour with whole wheat flour. The texture is a bit rougher but I like it! Feel free to add some chopped nuts like I did.

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EASY PUMPKIN PANCAKES
(makes about 6)

Ingredients

1 3/4 cup milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin spice mix
1/2 teaspoon salt
pecans (optional)

Directions

In a large bowl, combine the milk, pumpkin puree, egg and oil.

In another large bowl, stir the flours, brown sugar, baking powder, baking soda, pumpkin spice mix and salt until well blended.

Slowly add the flour mixture into the pumpkin mixture until just blended; try not to over mix the batter.

Heat a pan over low-medium heat. Add about a ¼ cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with maple syrup.

Greek Yogurt Pancakes

We’ve all heard countless times that breakfast is the most important meal of the day! It allows your metabolism to start up so that it is ready to work throughout the day. I am a firm believer in breakfast and cannot go a day without it. Every morning I make something simple to eat while I go through my daily routine of checking my e-mail and the news.

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In the summer and into the beginning of the school year, I ate plain Greek yogurt with granola and fresh fruit every single morning. The plain yogurt was an excellent source of protein without all the added sugars. After a while, I got bored of this and started eating oatmeal with fresh fruit every morning, which always keeps me full until lunch time.

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On weekends, I sometimes get a little adventurous with breakfast. Once in a while I’ll make an egg in a basket, or avocado and egg on toast. One morning, I even  made…pancakes! Healthy pancakes of course. These are extra fluffy since they’re made of Greek yogurt. These ones are perfectly golden and taste delicious with some maple syrup.

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What do YOU like to eat for breakfast?

GREEK YOGURT PANCAKES
(makes 4)

Ingredients
3/4 cup 0% fat plain Greek yogurt (I used Chobani)
1 egg
1/2 cup flour
1 tsp baking soda

Directions

In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Spoon the batter onto a non-stick pan heated to low-medium.

Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides.

adapted from Everyday Belle