If cozy fall mornings could be served on a plate, they’d taste exactly like these Apple Cinnamon Protein Pancakes. Imagine fluffy, golden pancakes stacked high, spiced with warm cinnamon, and topped with gooey maple-kissed apples — all while secretly packing in a solid boost of plant protein. 🍎🥞💪
This isn’t your average pancake recipe. These flapjacks are:
High-protein (thanks to plant-based protein powder)
Naturally sweetened with applesauce and maple syrup
Light yet filling — they’ll keep you satisfied without the mid-morning crash
Perfect for lazy Sunday brunch, meal prep breakfasts, or even post-workout fuel, this recipe proves you can have your pancakes and eat them too (without derailing your health goals). The best part? They come together in under 30 minutes — so you can go from whisk to fork in no time.
Whether you’re gluten-free, dairy-free, or vegan, these pancakes can flex to fit your lifestyle. Top them with the homemade apple cinnamon syrup for the ultimate fall-inspired treat, or dress them up with nut butter, yogurt, or a sprinkle of granola.
So go ahead — flip, stack, and drizzle your way to a breakfast that’s equal parts indulgent and nourishing. After all, who says pancakes can’t be both cozy comfort food and a protein powerhouse?
3/4 cup your choice milk (I used unsweetened coconut milk)
1/3 cup liquid egg whites
2.5 Tbsp unsweetened applesauce
1/4 tsp vanilla extract
For apple pancake syrup:
1-2 small apples, chopped
1/4 cup maple syrup (or your choice sweetener)
1/4 tsp cinnamon
1 Tbsp ground flaxseed
Directions
In a medium bowl, whisk together flour, protein powder, baking powder, cinnamon, and salt.
In another bowl, combine milk, egg whites, applesauce, and vanilla extract.
Add the wet mixture into the dry ingredients. Stir gently until just combined — a few lumps are okay (don’t overmix).
Preheat a nonstick skillet or griddle to medium heat. Lightly grease with coconut oil (or your preferred oil). Use a ¼-cup measure to pour batter onto the pan. Cook until bubbles form, flip, and cook until golden.
In a small saucepan over low-to-medium heat, combine chopped apples, maple syrup, cinnamon, and flaxseed. Simmer until apples soften and the mixture thickens slightly.
Stack pancakes, drizzle with warm apple cinnamon syrup, and top as desired (e.g. fresh apple slices, nut butter, Greek yogurt).
Note
Tips & Variations
Gluten-free option: Substitute gluten-free flour or oat flour and ensure your protein powder is gluten-free.
Vegan variation: Use egg replacer (e.g. flax eggs) and plant-based milk; select a vegan protein powder.
Lower sugar option: Use sugar-free syrup or stevia/monk fruit sweetener in your apple syrup.
Extra fiber or crunch: Add 1 Tbsp chia seeds or chopped nuts to the batter.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a toaster or skillet.
Freeze-ahead: Freeze leftover pancakes between parchment sheets. Reheat in a toaster or oven.
