Description
A baked pancake full of apples and topped with a creamy, thick caramel sauce.
Ingredients
- FOR THE PANCAKES:
- ½ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ½ teaspoons Baking Soda
- ½ teaspoons Sugar Or Stevia
- ⅛ teaspoons Salt
- ½ teaspoons Cinnamon, Ground
- ½ cups Whole Wheat Pastry Flour
- ½ cups Apples, Peeled, Cored And Diced Small
- FOR THE APPLE CIDER CARAMEL TOPPING:
- 1 Tablespoon Light Brown Sugar
- ⅓ cups Sugar Free Maple Syrup
- 2 Tablespoons Apple Cider Or Apple Juice
- 1 Tablespoon Butter (I Used Brummel & Brown)
- ⅛ teaspoons Salt
- ½ teaspoons Vanilla Extract
- 1 teaspoon Cornstarch
- 1 teaspoon Water
Preparation
Preheat oven to 350 F. Spray a 6-count standard size muffin pan with cooking spray.
In a food processor or blender add Greek yogurt, egg whites, vanilla extract, baking soda, sugar, salt, cinnamon and flour. Process until smooth. Fold in apples using a rubber spatula.
Pour pancake batter evenly into cups in the muffin pan and cook for about 11-15 minutes until pancakes are slightly puffed and set.
Meanwhile in a small saucepan, add brown sugar, maple syrup, apple cider, butter, salt and 1/2 teaspoon of vanilla extract. Over medium heat; whisking constantly, bring to a hard boil. Keep whisking until the color starts to darken, about 1 minute. Then remove pan from heat and set aside for a moment.
Meanwhile in a small bowl add cornstarch and water, mix until combined. Pour cornstarch mixture into syrup and over low heat whisk together until thick, about 2-3 minutes.
Pour sauce over pancakes.