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Apple Cinnamon PancakesApple Cinnamon Pancakes


Prepared by: Amy Vance
Nutrition Specialist,
University of Missouri Extension
October 18, 2015


Yield: 12 pancakes (6 servings of 2 pancakes)



  • 1 egg, large
  • 1/2 cup fat-free plain Greek yogurt
  • 1/2 cup + 2 tablespoons fat-free half-and-half
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 large Fugi apple (or variety of your choice)



  1. Add egg, yogurt and half-and-half together into a large bowl. Mix until even consistency.
  2. To the same bowl add flour, baking powder, salt, sugar, cinnamon, vanilla. Whisk until well-combined and creamy.
  3. Peel and core an apple. Using grater or food processor, grate peeled and cored apple into thin shreds. Add shredded apples to the batter and mix together.
  4. Heat a skillet suitable for pancakes over medium heat. Spray it with oil. Using 1/4 cup measuring cup, drop 1/4 cupfuls of pancake batter into the pan and cook until pancakes turn golden brown underneath and the upper side puffs up and dries around edges.
  5. Flip the pancakes to the other side and cook them for an additional two or three minutes on the other side.


Nutrition information per serving:

Calories: 140

Total Fat: 1g

Protein: 3g


Source: Adapted by Amy Vance from



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