These apple cinnamon pancakes are so cozy and comforting!

Whole grain pancakes with flax, Greek yogurt and vanilla, topped with sauteed apples and maple syrup.

They're the best ever healthier pancakes with loads of flavor!

How to make apple cinnamon pancakes

Flour: Any all-purpose type flour will work for the base.
Flax: A few tablespoons to add a little nuttiness and give a boost of fiber and omega 3s.
Brown sugar: Two tablespoons to add a touch of sweetness.
Baking powder: To make the pancakes get super fluffy.
Cinnamon: And plenty of it! They are apple cinnamon pancakes, afterall.
Greek yogurt: Acts as some of the liquid, but adds a nice texture and a boost of protein and probiotics.
Milk: Whatever type you choose to bring the batter together.
Egg: To hold the pancakes together.
Oil: For moisture and texture.
Vanilla: Flavor, flavor, flavor.
Butter: To saute the apples.
Apple: Thinly sliced and sauteed.

Whisk together flour, flax seed, brown sugar, baking powder, cinnamon and salt in a large bowl.
Whisk in the yogurt, milk, egg, oil and vanilla.
Allow to rest at least 5 minutes, up to 30 minutes (pancakes will be fluffier the longer it sits).
Heat a large non-stick or cast iron skillet on medium-high.
Working in batches, add apple slices, turning after 30-60 seconds, until apples are slightly browned on each side and tender.
Remove from skillet and set aside.
Turn the skillet down to medium heat. Add two ¼ cup scoops of batter into the skillet.
Place one fried apple slice on top of each pancake.
When pancake batter starts to bubble and the bottom side is browned, flip.
Allow the pancakes to cook for about one more minute, then remove from the pan and set aside.
Repeat this step until pancake batter is gone, adding a little fat in between batches, if needed.
Top pancakes with maple syrup and pecans (optional).

For the flour: Use all-purpose, whole wheat pastry, whole wheat white, whole wheat, oat or gluten free all-purpose flour (or a mix).
For the sugar: Use any kind you like, such as dark or light brown, granulated or a sugar substitute like Swerve or stevia.
For the yogurt: Use Greek yogurt that is plain or vanilla.
For the milk: Use any kind you enjoy or have on hand.
For the apples: Rather than thinly slicing the apples, you can finely chop or shred them and add them right into the batter.

To make these gluten free: Use gluten free all-purpose flour.
- Be sure all ingredients you choose are gluten free.
To make these dairy free: Use a dairy free milk and yogurt alternative, such as soy, pea, oat, coconut or almond.
To make these vegan: Use a plant-based milk and yogurt alternative, such as soy, pea, oat, coconut or almond.
- Try an egg substitute like Bob's Red Mill Egg Replacer or a flax 'egg' (although I haven't tested this).
- Use vegan butter or a little oil to saute the apples.
To make these nut free: Do not top with the pecans.
- Be sure all ingredients you choose are nut free.
To make these egg free: Try an egg substitute like Bob's Red Mill Egg Replacer or a flax 'egg' (although I haven't tested this).

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Cinnamon pancakes with flax, Greek yogurt and vanilla with sauteed apples and maple syrup.

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Whisk together flour, flax seed, brown sugar, baking powder, cinnamon and salt in a large bowl.
Whisk in the yogurt, milk, egg, oil and vanilla.
Allow to rest at least 5 minutes, up to 30 minutes (pancakes will be fluffier the longer it sits).
Heat a large non-stick or cast iron skillet on medium-high.
Working in batches, add apple slices, turning after 30-60 seconds, until apples are slightly browned on each side and tender. Remove from skillet and set aside.
Turn the skillet down to medium heat. Add two ¼ cup scoops of batter into the skillet. Place one fried apple slice on top of each pancake. When pancake batter starts to bubble and the bottom side is browned, flip.
Allow the pancakes to cook for about one more minute, then remove from the pan and set aside. Repeat this step until pancake batter is gone, adding a little fat in between batches, if needed.
Top pancakes with maple syrup and pecans (if using).

Substitution Tip: Use all-purpose, whole wheat pastry, whole wheat white, whole wheat, oat or gluten free all-purpose flour.