Cinnamon Honeycrisp Apple Protein Pancakes

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1 cup all-purpose flour
• 1/2 cup vanilla protein powder
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 2 large eggs
• 1 cup milk of choice
• 1/2 cup plain Greek yogurt
• 3 tbsp plus more for serving maple syrup
• 1 tsp vanilla extract
• 1 large Honeycrisp apple
• for cooking unsalted butter or oil
• 1/4 cup chopped walnuts

Instructions

1. 1In a medium bowl whisk together the flour, protein powder, baking powder, cinnamon, and salt until no streaks remain. Set the dry mix aside.
2. 2In a separate larger bowl whisk the eggs, milk, Greek yogurt, maple syrup, and vanilla until smooth and creamy.
3. 3Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; a few small lumps are fine and keep the pancakes tender. Do not overmix.
4. 4Core the Honeycrisp apple and grate it on the large holes of a box grater, including the peel. Fold the grated apple and most of the chopped walnuts into the batter; the mixture will thicken slightly as the apple releases juice.
5. 5Heat a large nonstick griddle or skillet over medium heat and lightly grease with butter. When a drop of water sizzles, scoop 1/4-cup portions of batter onto the surface, spacing them apart.
6. 6Cook until bubbles form across the surface and the edges look set and matte, 2 1/2 to 3 minutes. Flip carefully and cook the second side until golden brown and cooked through, another 2 minutes.
7. 7Transfer finished pancakes to a warm plate and tent loosely with foil while you cook the remaining batter, regreasing the pan as needed between batches.
8. 8Stack three pancakes per plate, drizzle generously with warm maple syrup, and sprinkle with the reserved walnuts. Serve immediately while the apple pieces inside are still soft and fragrant.