Go Back
Pancakes are a beloved breakfast staple enjoyed by people all over the world. Their fluffy texture and sweet flavor make them a go-to choice for a delightful morning meal. However, traditional pancakes can often be loaded with sugar and refined flour, leading many to seek healthier alternatives that still satisfy their cravings.

Apple Cinnamon Protein Pancake Wraps

Start your fall mornings off right with these Apple Cinnamon Protein Pancake Wraps! Bursting with cozy flavors and a nutritious twist on classic pancakes, theyre easy to whip up for an energizing breakfast. Packed with protein and fiber, theyll keep you satisfied all morning long. Perfect for busy days or special occasions, these wraps make breakfast a delightful experience. Try them tonight and save this recipe for your next fall gathering!
Print Recipe Pin Recipe

Ingredients
  

For the Pancakes:

1 cup rolled oats

1 scoop protein powder (vanilla or unflavored)

1 ripe banana, mashed

1 cup unsweetened almond milk (or milk of your choice)

1 tablespoon ground cinnamon

1 teaspoon baking powder

A pinch of salt

Cooking spray or coconut oil for greasing the skillet

For the Apple Filling:

2 medium apples, peeled, cored, and diced

1 tablespoon coconut oil (or butter)

2 tablespoons maple syrup (adjust to taste)

1 teaspoon ground cinnamon

¼ teaspoon nutmeg (optional)

A splash of fresh lemon juice

For Topping (optional):

Greek yogurt or plant-based yogurt

Chopped nuts (such as walnuts or pecans)

Additional maple syrup or honey

Instructions
 

Prepare the Apple Filling:

    In a medium skillet, melt the coconut oil over medium heat. Once hot, add the diced apples, maple syrup, cinnamon, nutmeg (if using), and a splash of lemon juice. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the apples become tender and caramelized. Once done, remove from heat and set aside to cool slightly.

      Make the Pancake Batter:

        In a blender, combine the rolled oats, protein powder, mashed banana, almond milk, ground cinnamon, baking powder, and a pinch of salt. Blend the mixture on high until it reaches a smooth and well-combined batter. If the batter appears too thick, gradually add a splash more almond milk until it achieves your desired consistency.

          Cook the Pancakes:

            Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a drizzle of coconut oil. For each pancake, pour about ¼ cup of the batter onto the skillet. Cook for approximately 2-3 minutes or until bubbles start to form on the surface. Flip the pancake and cook for an additional 1-2 minutes until it turns golden brown. Repeat this process with the remaining batter, adjusting heat as necessary to avoid burning.

              Assemble the Wraps:

                Place one pancake on a flat surface or plate. Spoon a generous amount of the warm apple filling into the center. Fold the sides of the pancake over the filling to create a wrap, or roll it up like a burrito for a compact option.

                  Serve and Enjoy:

                    Top your pancake wraps with a dollop of Greek yogurt or your choice of plant-based yogurt, sprinkle chopped nuts over the top, and drizzle with extra maple syrup or honey if desired. Enjoy your delicious Apple Cinnamon Protein Pancake Wraps while they're warm and fresh!

                      Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 2-3 servings