Healthy Apple Cinnamon Protein Pancakes with Kefir or Greek Yogurt
As the air turns crisp and the leaves turn to brilliant shades of red, gold, and amber, one of my favorite rituals is taking an early walk to soak in the foliage before making a breakfast that feels like autumn on a plate. And nothing says fall quite like apples and cinnamon.
An Apple a Day
Apples are a seasonal superfood - rich in fiber, vitamin C, and antioxidants to support digestion, immunity, and overall vitality. Pair them with warming cinnamon, amino acid-packed protein powder, and a touch of kefir or yogurt for gut health, and you have a breakfast that not only tastes amazing but also sets you up for steady energy all morning long.
Rest Time = Take Some Mental Illness
These Apple Cinnamon Protein Pancakes are perfect for a weekend brunch or a weekday breakfast you can make ahead. The 30 minutes of resting time isn’t just for the batter - it’s an opportunity to step outside, breathe in the fresh autumn air, and appreciate the beauty of the season. When you return, your batter will be ready to transform into golden, fluffy pancakes with just the right amount of sweetness.
Prep time: 10 minutes + 30 minutes to rest
Cook time: 10 minutes
Makes 4 large pancakes or 8 small pancakes
Ingredients
¾ cup kefir or ½ cup Greek yogurt + ¼ cup water
½ cup all-purpose flour or ¼ cup protein powder + ¼ cup flour
½ cup oats
1 egg
2 tablespoons avocado oil
1 small apple, grated
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
Directions
In a large bowl, mix all ingredients together until well combined. Let the batter sit for 30 minutes while you take a walk or enjoy your morning tea.
Heat a lightly oiled griddle or large skillet over medium-high heat. Pour ¼-cupfuls of batter onto the hot surface.
Cook until bubbles form on the surface, about 1–2 minutes. Flip and cook for another 1–2 minutes, until browned and cooked through.
Serve warm with a drizzle of pure maple syrup, a sprinkle of cinnamon, or extra apple slices on top.
Dr. Katie’s Tip: These pancakes store beautifully in the fridge for up to 3 days or in the freezer for a month. Simply reheat in a toaster or skillet for a quick, nourishing breakfast that tastes like fall - no matter the season.
