Apple Cinnamon Protein Pancake Wraps

These Apple Cinnamon Protein Pancake Wraps are the perfect cozy breakfast to embrace the flavors of fall! Packed with protein and the sweet warmth of apples and cinnamon, they are a quick and nutritious way to start your day. Whether youre serving them for a leisurely brunch or meal prepping for busy mornings, these wraps will keep you satisfied. Try them tonight and enjoy a delightful twist on your breakfast routine. Save this recipe for later!

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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 your preferred milk)

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 (preferably sweet varieties like Fuji or Honeycrisp)

1 tablespoon coconut oil (or butter if preferred)

2 tablespoons maple syrup (adjust based on sweetness preference)

1 teaspoon ground cinnamon

¼ teaspoon nutmeg (optional, for extra warmth)

A splash of lemon juice (to prevent browning and brighten flavor)

For Topping (optional):

Greek yogurt or plant-based yogurt for creaminess

Chopped nuts (walnuts or pecans for crunch)

Additional maple syrup or honey for drizzling

Instructions

Prepare the Apple Filling:

- In a medium skillet, melt the coconut oil over medium heat.

- Once melted, add in the diced apples, the maple syrup, ground cinnamon, nutmeg (if using), and a splash of lemon juice.

- Sauté the mixture for about 5-7 minutes until the apples become tender and start caramelizing. 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 on high until the mixture is smooth and well combined. If the batter appears too thick, gradually add more almond milk until you reach a desired pouring consistency.

Cook the Pancakes:

- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a dab of coconut oil.

- For each pancake, pour approximately ¼ cup of the batter onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface, indicating it's time to flip.

- Flip and cook for an additional 1-2 minutes until both sides are golden brown. Repeat the process with the remaining batter, adjusting heat as necessary.

Assemble the Wraps:

- Place one pancake on a plate and scoop a generous portion of the apple filling into the center.

- Fold the sides of the pancake over the filling to create a secure wrap, or roll it up like a burrito for easier handling.

Serve and Enjoy:

- If desired, top your wraps with a dollop of Greek or plant-based yogurt, a sprinkle of chopped nuts, and a drizzle of extra maple syrup or honey.

- Serve the wraps warm for the best experience!

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

- Presentation Tips: Arrange the pancake wraps on a platter and drizzle some extra syrup artfully over them. Sprinkle with chopped nuts for an appealing crunch and garnish with a side of yogurt. Enjoy a delightful breakfast experience!