Description
Light, fluffy, protein-packed and tastes like apple crisp. Dairy-free option, too!
Ingredients
- FOR THE CRUMBLE:
- 1 cup Old-Fashioned Rolled Oats, Gluten-free If Needed (90g)
- 6 Tablespoons Oat Flour (40g)
- ½ cups Coconut Sugar
- ¼ cups Butter, Melted
- FOR THE PANCAKES:
- 1 cup Oat Flour (112g)
- ¼ cups Monkfruit (or Granulated Sweetener Of Choice)
- 2 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Ground Ginger
- 2 Eggs
- 2 Egg Yolks
- 1 cup Non-fat Vanilla Greek Yogurt (Dairy-Free Greek Style Yogurt Works Well Too)
- 1-½ cup Chopped Apple (166g)
- Maple Syrup For Serving
Preparation
Preheat oven to 375ºF and line a cookie sheet with parchment paper or a silpat.
For the crumble, in a medium bowl, mix oats, oat flour and coconut sugar for the crumble. Stir in melted butter until crumbly. Spread in a single layer on the prepared pan and bake until golden brown, about 7–8 minutes. Remove from oven and let cool for 5 minutes—the crumbles will firm and crisp up a lot once cool!
For the pancakes, in a medium bowl, whisk oat flour, monkfruit, cinnamon, baking powder, salt and ginger. In a separate large bowl, whisk eggs, egg yolks and Greek yogurt.
Whisk dry ingredients into wet ingredients just until moistened; don’t over-mix. Gently fold in apples.
Preheat grill to medium heat (or 350ºF) and rub with butter. Drop batter by 1/3-cup scoops, spreading out slightly on the griddle. Cook until edges are set and bubbles begin to burst in the tops, about 4–6 minutes. Flip and cook an additional 4–6 minutes until browned.
Serve with maple syrup and the crisp topping and devour!
