Apple Cider Pancakes

Tina Muir
Recipes

I cannot believe I am saying this, but I think I am finally getting fed up of cereal. For the past five years, I have absolutely ADORED cereal. I could have eaten it for every meal, I would make happy noises while eating it, and I missed it when I could not have it for a few days. I am not sure if it is my research on the evil side of the big bad cereal companies for my capstone paper, or if I have simply cereal-ed myself out, but either way, I am experimenting with new breakfast foods, and LOVING it!

Pancakes have always been a favorite, and a the perfect breakfast to consume after a run. By making them with more hearty, nutritious ingredients, it is even easier to love them, and not feel guilty about putting on syrup 🙂 I have made these Hearty Greek Yogurt Oatmeal pancakes a lot in marathon training, but it was time for a change.

I saw this pin on Pinterest a few months ago, and decided it was time to make them before apple season comes to an end. I used the last of the apple cider I had purchased from the Orchard a few weeks ago and went about making my own adaptation of this recipe.

#FuelYourFuture

  • Whole wheat flour is great for maintaining a healthy blood sugar level as it has plenty of fiber, and slow releasing carbohydrates
  • Greek yogurt is packed with protein, and makes the pancakes more moist
  • Oats increase the fiber and protein content, to keep you fuller for longer
  • Apple cider has all the antioxidants of apples, and gives the pancakes a fall-y feel
  • Cinnamon is a natural anti-inflammatory to help your sore muscles feel a little better

Note: Make sure you are hungry before making these pancakes or you will have a lot of leftovers; they are filling, and the recipe makes enough for 4 big servings.

These apple cider pancakes are great for after a workout, SO tasty, and so nutritious!

Apple Cider Pancakes
Makes 8 hearty pancakes, serves 4-5
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
 
2 cups (300g) whole wheat flour
1 cup (110g) rolled oats/oatbran
¾ tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 eggs
2 tbsp olive oil
1 cup (250ml) milk
1 cup (250ml) apple cider
1 container (6oz/170g)  greek yogurt
1 tbsp agave/honey
1 medium apple, peeled and chopped into small pieces
 
Instructions
 
Mix the dry ingredients in a large bowl.
 
Whisk together the wet ingredients (except the apple pieces) in another large bowl.  Pour 1/3 of the dry ingredients into the wet. Stir until combined. Add the next 1/3, stir, final 1/3. The batter will be thick. Add more milk if desired. Stir in ¾ of the apple pieces until just combined
 
Grease a large pancake pan/frying pan and pour 1 ladles worth of batter onto the pan for each pancake, spreading with the spoon if needed over a medium high heat. I like big fluffy pancakes, but if you like them smaller that’s okay too!
 
When bubbles begin to break the surface after 3-4 minutes, flip the pancakes, cook for another 2-3 minutes until both sides are a rich brown. Place onto a plate with paper towel and cover while the remaining pancakes are cooking.
 
Serve with the remaining apple chunks, and cinnamon sugar, or syrup
 
Nutritional Information (based on 5 servings)
400 calories, 11g fat, 980g sodium, 59g Carbohydrates, 9g Fiber, 14g Protein

What is your favorite breakfast?
Have you seen my other themed pancakes? You might like these
 Carrot Cake Protein Pancakes
Strawberry Shortcake Protein Pancakes
Pumpkin Pie Pancakes
    • breakfast, pancakes

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