Apple Cider Pancakes


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.


  • 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
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
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
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