Apple Healthy Oatmeal Protein Pancakes With Greek Yogurt

Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the oats, oat flour, and coconut sugar. Stir in the melted butter until the mixture becomes crumbly.
Spread the mixture in a single layer on the prepared baking sheet. Bake for 7 to 8 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes. The crumble will firm up and become crispy as it cools.

In a medium bowl, whisk together the oat flour, monk fruit sweetener, cinnamon, baking powder, salt, and ground ginger.
In a large bowl, whisk together the eggs, egg yolks, and Greek yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Gently fold in the chopped apples.
Preheat a griddle or large nonstick skillet to medium heat (about 350°F). Lightly grease with butter or cooking spray.
Scoop 1/3 cup of batter onto the griddle for each pancake, spreading it slightly. Cook for 4 to 6 minutes, or until the edges are set and bubbles begin to form on the surface.
Flip the pancakes and cook for an additional 4 to 6 minutes, or until golden brown and cooked through. Store cooked pancakes between two large plates (with one inverted to make a lid) to keep them warm.