These easy, whole wheat pancakes are made with Greek yogurt to keep them light and healthy. The apple crisp topping makes them feel SO decadent!
It’s been way to long since we went face first into a fluffy, golden brown stack of creamy goodness.
Do you agree?
If you don’t…just LIE TO ME.
I knew there was a reason that we were friends. You just GET ME.
My Whole Wheat Pancake obsession. We don’t need to discuss it. Unless you’re totally new to this blog. Then, just read a few posts (or, better yet, just look at about 3 photos on Instagram, and you’ll know that I adore IHOP)
But, we do need to discuss THESE particular pancakes…umm, in particular. Redundant sentences FOR THE WIN.
Or lose. Whatever.
Now, I don’t want to get your taste buds all ramped up and crazy THIS early in mornings, BUT I need to just come out with it.
There’s streusel on these pancakes. Buttery, crunchy, sweet piles of oatmeal goodness. Like the kind on top of those gluten free Apple Crisp breakfast bowls.
But, like, you can eat it for BREAKFAST without feeling all weird about eating dessert as your first meal of the day.
But, if you’re still not feeling dessert for breakfast, you could always keep it a little more simple with some whole wheat vegan pancakes!
Now. These whole wheat pancakes. Like the gluten pancake parfaits, they’re made of Greek yogurt. Which means they are
- From the land of extra-creamy breakfast goodness.
- Some people also call the above mentioned land “extra, protein-packed breakfast goodness.
If you’re confused, here’s real English: Greek yogurt makes these pancakes soft, creamy, protein packed AND full of good-for-you….umm…goodness.
Clearly my brain isn’t all that creative on Monday’s. Can we still be friends?
AND, if you’re gluten free and don’t like the “wheat” going on here, I made a gluten free version of these! Check out these apple healthy oatmeal protein pancakes with Greek Yogurt!
Now, the sequel, we need to discuss the elephant in the room. And it’s an invisible elephant, because you have no idea that it’s even HERE right now.
I don’t like Maple Syrup. THE CANADIAN SHAME.
Even growing up, I didn’t eat syrup on my pancakes. I just sprinkled sugar on them and was GOOD TO GO.
And, questioning-my-roots-of-origin friends, not much has changed. Except now, I use stevia.
Because, you know, health.
HOW-EV-ER, The Huberoni was all “you really need to try Maple syrup on these whole wheat pancakes babe because it’s all tasty and what not.”
And because I try to be submissive (generally 🙂 )I was all “ok.”
And I did.
AAAANDD…that was the most un-eventful story you have ever heard in your life.
BUT, you know what was SO NOT uneventful? The fireworks that went on inside my facial hole after a little bite of syrupy-drizzle-drizzle-NUM.
These pancakes, my peeps, are so good that I have been converted.
Finally, I can claim my Canadian roots.
Make sure to check out the Whole Wheat Apple Pancakes Recipe on Food Fanatic!
FOR THIS RECIPE, I RECOMMEND:
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