Ingredients
For the Crumble Topping:
- 1 cup old-fashioned oats
- 6 tablespoons white whole-wheat flour
- 1/2 cup brown sugar packed
- 5 tablespoons butter melted
For the Pancakes:
- 1 cup white-whole wheat flour
- 1/4 cup Truvia
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs
- 2 egg yolks
- 1 cup vanilla Greek yogurt
- 1 1/2 cups apple chopped
- Pure maple syrup for drizzling
Instructions
For the Crumble Topping:
- Preheat your oven to 375°F and spray a baking sheet with cooking spray.
- In a large bowl, mix the oats, flour, and brown sugar. Add the melted butter and stir until the mixture forms small crumbs.
- Spread onto the prepared baking sheet and bake until golden brown, about 7-8 minutes.
- Once cooked, turn your oven to 200°F and leave the crumble topping inside to keep it warm.
For the Pancakes:
- In a medium bowl, mix the flour, Truvia, salt, baking powder, cinnamon, and ginger. Set aside.
- In a large bowl, whisk together the eggs, egg yolks, and yogurt until well-mixed.
- Stir the dry ingredients and chopped apples with the wet ingredients. Mix until moist and slightly lumpy. You don’t want to overmix. Let the batter stand for 15 minutes.
- Preheat your griddle to medium and spray with cooking spray.
- Using 1/3-cup measurements, drop the batter onto the heated griddle and smooth it out with a spoon.
- Cook until the edges feel set and the bottom is golden brown about 4-6 minutes. Flip and repeat. Continue until all the batter is finished, placing the pancakes into the oven to keep them warm.
- Drizzle with maple syrup and crumbs, and enjoy!