Whole Wheat Yogurt Apple Pancake Cake Recipe

Name: Whole Wheat Yogurt Apple Pancake Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE APPLE TOPPING:; 1 cup Apple, Cored, Peeled And Sliced; 1 Tablespoon Brown Sugar; 1/2 teaspoons Lemon Juice; 1/4 teaspoons Cinnamon, Ground; FOR THE BATTER:; 1/3 cups Non-Fat Greek Yogurt; 2 whole Egg Whites; 2 Tablespoons Coconut Milk Or Regular Milk; 1/2 teaspoons Vanilla Extract; 1/3 cups White Whole Wheat Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Stevia Or 1 Tablespoon Of Sugar; 1/2 teaspoons Cinnamon; 1/8 teaspoons Salt

Servings: persons

FOR THE APPLE TOPPING:
1 cup Apple, Cored, Peeled And Sliced
1 Tablespoon Brown Sugar
1/2 teaspoons Lemon Juice
1/4 teaspoons Cinnamon, Ground
FOR THE BATTER:
1/3 cups Non-Fat Greek Yogurt
2 whole Egg Whites
2 Tablespoons Coconut Milk Or Regular Milk
1/2 teaspoons Vanilla Extract
1/3 cups White Whole Wheat Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Stevia Or 1 Tablespoon Of Sugar
1/2 teaspoons Cinnamon
1/8 teaspoons Salt

1
Preheat oven to 400u00b0F. Spray springform pan or cake pan with cooking spray, and line the bottom with parchment paper and spray again with cooking spray; set aside.
2
For the apple topping, in a small bowl, add apple slices, brown sugar, lemon juice and cinnamon. Toss until all the apples are coated; set aside.
3
For the batter, in a blender add Greek yogurt, egg whites, coconut milk and vanilla extract; pulse until combined. Add flour, baking soda, stevia, cinnamon and salt. Blend until smooth.
4
Arrange apples on the bottom of the prepared pan and top with pancake batter. Spread batter to cover the apples.
5
Bake for 12-15 minutes, until top is slightly firm and puffy.
6
Carefully un-clip the sides of the springform pan and take a plate and invert the pancake onto the plate. Peel off the parchment paper. The apples will be on top.
7
Serve warm with powdered sugar or maple syrup.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE APPLE TOPPING:, 1 cup Apple, Cored, Peeled And Sliced, 1 Tablespoon Brown Sugar, 1/2 teaspoons Lemon Juice, and more.

Yes, Whole Wheat Yogurt Apple Pancake Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Yogurt Apple Pancake Cake

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