Recipe

Apple-Cinnamon Pancakes with Lemon Yogurt Topping

Nobody should have to live without pancakes! While testing this gluten-free version, ten "non-celiac" breakfast guests confirmed that scrumptious flapjacks do not need all-purpose wheat flour. Enjoy the pancakes, which include extra calcium and fiber!
Nobody should have to live without pancakes! While testing this gluten-free version, ten "non-celiac" breakfast guests confirmed that scrumptious flapjacks do not need all-purpose wheat flour. Enjoy the pancakes, which include extra calcium and fiber!
  • Prep time
  • Total Time
This recipe makes 4 Servings
Ingredients:
  • 1 1/4 cup(s) yogurt, fat-free plain
  • 1 tablespoon lemon zest grated
  • 2 tablespoon honey
  • 3 teaspoon vanilla extract
  • 2 teaspoon cinnamon, ground
  • 1 cup(s) flour, buckwheat
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup(s) milk, fat-free
  • 1 egg(s)
  • 1 large apple(s) diced (about 1 cup), preferably Golden Delicious
  • oil spray
Preparation:
To make the topping: Whisk together 1 cup of yogurt, lemon zest, 1 tablespoon of honey, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon in a small bowl. Set aside. (Time-saving Tip: Substitute 1 cup of any Greek or traditional flavored yogurt for the yogurt topping to cut down on prep.)

To make the pancakes: In a large bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of cinnamon. Whisk until well-blended. In a small bowl, whisk together the milk, egg, ¼ cup of yogurt, 1 tablespoon of honey, and 2 teaspoons of vanilla. Pour the wet ingredients over the flour mixture and fold until just combined. Stir in the diced apple.

Spray a griddle or large frying pan with oil spray, and heat over medium-high heat. When the pan is hot, ladle about 2 tablespoons batter onto the griddle for each pancake. Cook until small bubbles form around the edges, 2 to 3 minutes. Flip the pancakes, and cook 2 to 3 minutes longer, until the centers are cooked through. Serve immediately with the topping, or allow to cool and freeze in an air-tight container.

Serving Size: 4 mini pancakes

Preparation:
To make the topping: Whisk together 1 cup of yogurt, lemon zest, 1 tablespoon of honey, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon in a small bowl. Set aside. (Time-saving Tip: Substitute 1 cup of any Greek or traditional flavored yogurt for the yogurt topping to cut down on prep.)

To make the pancakes: In a large bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of cinnamon. Whisk until well-blended. In a small bowl, whisk together the milk, egg, ¼ cup of yogurt, 1 tablespoon of honey, and 2 teaspoons of vanilla. Pour the wet ingredients over the flour mixture and fold until just combined. Stir in the diced apple.

Spray a griddle or large frying pan with oil spray, and heat over medium-high heat. When the pan is hot, ladle about 2 tablespoons batter onto the griddle for each pancake. Cook until small bubbles form around the edges, 2 to 3 minutes. Flip the pancakes, and cook 2 to 3 minutes longer, until the centers are cooked through. Serve immediately with the topping, or allow to cool and freeze in an air-tight container.

Serving Size: 4 mini pancakes