Protein Apple Cider Pancakes

Written by: Macy Smith


Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 pancakes


For The Apple Cider Donut Pancakes

  • 2 ½ cups Flourish Buttermilk Protein Pancake Mix 

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 2 tsp ground cinnamon

  • ½ tsp salt

  • 2 tbsp granulated erythritol 

  • 2 eggs, large room temperature

  • 1 ½ cup apple cider

  • 3 tbsp coconut oil, melted

For The Cinnamon Sugar Coating

  • ½ cup granulated erythritol 

  • 2 tbsp cinnamon

For The Cooked Apples

  • 2 large apples, cored, peeled and chopped up

  • 2 tsp cinnamon

  • 1 tbsp granulated erythritol


  1. In a large bowl, whisk together Flourish, baking powder, baking soda, cinnamon and salt until just combined. 

  2. In a medium bowl, whisk together sugar, eggs, apple cider, and coconut oil until combined. Pour the wet ingredients into the dry, stirring only until combined. Let the batter sit for 10-20 minutes to thicken.

  3. Meanwhile, cook the chopped apples, cinnamon, and sugar over medium heat, stirring frequently until the apples are soft and tender, about 10 minutes. Set aside.

  4. In a shallow bowl or plate, prep the cinnamon sugar by combining the sugar and cinnamon.

  5. When you are ready to cook your pancakes, heat a non-stick pan over medium heat. Once hot,  pour ¼ cup of batter per pancake onto the surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. 

  6. Place each hot pancake in the cinnamon sugar, flipping over to coat the other side. Repeat with the remaining batter.

  7. Serve with cooked apples and maple syrup!

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