Dan Churchill

Apple & Cinnamon Pancakes

Dan Churchill
PREP 10 MIN
COOK  25 MIN

Transition seamlessly between seasons with the crisp taste of apples meeting the warm, comforting hug of pancakes. Using whole grain flour, Dan’s apple pancakes are both healthy and full of flavor.

DF

GF

V

Number of servings
2
Ingredients

1 spray olive oil

12 apple sliced thinly into crescent-moons

12 tsp ground cinnamon

2 tbs Greek yogurt (or dairy-free alternative)

2 tsp maple syrup (honey or rice malt syrup)

Pancakes

12 cup (70g) wholemeal plain flour (or gluten free)

13 cup (40g) vanilla protein powder (or natural protein powder)

12 tsp ground cinnamon

1 tsp baking powder

pinch of salt

1 cup (250ml) almond milk (or dairy alternative)

1 large egg whisked

1 tsp vanilla extract

Methodbased on 2 servings
1

Heat a non-stick frypan over low heat. Spray with oil and add apple, sprinkle with cinnamon and cook until translucent, about 12-15 minutes. Remove from pan and set aside.

2

To make the pancakes, in a large mixing bowl combine flour, protein powder, cinnamon, baking powder and salt.

3

In another bowl whisk milk, egg and vanilla, stir through dry ingredients until almost fully incorporated. Stir through half the apple mixture.

4

Heat the non-stick frypan over medium-low heat, spray with oil and pour 1/2 cupfuls of mixture into the pan. Cook until bubbles appear on the surface and edges are cooked (1-2 minutes). Flip and cook for another 1-2 minutes.

5

Divide between plates and serve topped with yogurt, remaining cooked apple and maple syrup.

Nutritional Informationper serving

Energy (kJ)

1452 kJ / 347 cals

Protein

23.9 g

Fat

10 g

Sat. Fat

2.7 g

Carbs

36.9 g

Sugar

13.2 g

Fiber

7 g

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