Apple Crumble Pancake Bowls
A baked yoghurt pancake bowl with cinnamon apple and a golden oat crumble on top. Ready in 40 minutes and works as breakfast, brunch, or a satisfying post-training meal. Serve it warm, straight from the dish, with a spoonful of yoghurt and a drizzle of maple syrup.
Serves
1
Prep time
10
Cooking time
30
Looking for more meal-prep friendly breakfast ideas? Try my Oven-Baked Berry Protein Pancake Bowl or my High-Protein Overnight Oats.
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Helpful Tips
Storage
- Fridge: Store covered for up to 3 days.
- Freezer: Not recommended — the texture of the batter doesn't hold well after freezing.
- Reheating: Reheat in the oven at 160°C for 8–10 minutes, or microwave for 60–90 seconds until warmed through. Add fresh yoghurt after reheating.
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Substitutions
- Flour: Swap plain flour for oat flour or a gluten-free plain flour blend to make it gluten-free.
- Yoghurt: Any flavoured or plain Greek yoghurt works. Plain yoghurt will be less sweet — add an extra ½ tsp of maple syrup to compensate.
- Milk: Any milk works — dairy, oat, almond, or soy all give a similar result.
- Apple: A small pear works well in place of the apple.
Serving Suggestions
Serve straight from the dish with a generous spoonful of vanilla yoghurt and a drizzle of maple syrup. A small handful of shredded coconut, walnuts or pecans scattered over the top adds extra crunch if you like.
Helpful Tips
Storage
- Fridge: Store covered for up to 3 days.
- Freezer: Not recommended — the texture of the batter doesn't hold well after freezing.
- Reheating: Reheat in the oven at 160°C for 8–10 minutes, or microwave for 60–90 seconds until warmed through. Add fresh yoghurt after reheating.
Substitutions
- Flour: Swap plain flour for oat flour or a gluten-free plain flour blend to make it gluten-free.
- Yoghurt: Any flavoured or plain Greek yoghurt works. Plain yoghurt will be less sweet — add an extra ½ tsp of maple syrup to compensate.
- Milk: Any milk works — dairy, oat, almond, or soy all give a similar result.
- Apple: A small pear works well in place of the apple.
Serving Suggestions
Serve straight from the dish with a generous spoonful of vanilla yoghurt and a drizzle of maple syrup. A small handful of shredded coconut, walnuts or pecans scattered over the top adds extra crunch if you like.
Ingredients
For the pancake batter:
- 1 egg
- 100g vanilla yoghurt
- 40g plain flour
- 70ml milk of choice
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp maple syrup or honey
- Pinch of salt
- 1 small green apple (approx. 100g), peeled and cut into 1cm dice
For the crumble topping:
- 2 tbsp rolled oats
- 1 tsp maple syrup or honey
- ½ tsp cinnamon
- 1 tsp melted butter or coconut oil
- Pinch of salt
To serve:
- Extra spoonful of vanilla yoghurt
- Drizzle of maple syrup (optional)
Nutritional Information
(
per serving, based on
1
)
Nutrient
Amount
Calories
640
kcal
Protein
28
g
Carbohydrates
84
g
Fat
18
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 175°C. Lightly grease an oven-safe dish approximately 15–18cm in diameter (or equivalent ~500–600ml capacity).
- In a bowl, whisk together 1 egg, 100g vanilla yoghurt, 40g plain flour, 70ml milk, ½ tsp baking powder, 1 tsp cinnamon, 1 tsp maple syrup and a pinch of salt until smooth with no lumps.
- Pour the batter into your prepared dish.
- Stir most of the diced apple through the batter, then scatter the remaining pieces over the top.
- In a small bowl, mix together the rolled oats, maple syrup, cinnamon, melted butter andsalt until the oats are evenly coated. Sprinkle the crumble evenly over the top of the batter.
- Bake for 25–30 minutes or until the top is golden and set. Insert a knife into the centre — it should come out clean with no wet batter.
- Serve warm with an extra spoonful of yoghurt and a drizzle of maple syrup if you like.
Ingredients
For the pancake batter:
- 1 egg
- 100g vanilla yoghurt
- 40g plain flour
- 70ml milk of choice
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp maple syrup or honey
- Pinch of salt
- 1 small green apple (approx. 100g), peeled and cut into 1cm dice
For the crumble topping:
- 2 tbsp rolled oats
- 1 tsp maple syrup or honey
- ½ tsp cinnamon
- 1 tsp melted butter or coconut oil
- Pinch of salt
To serve:
- Extra spoonful of vanilla yoghurt
- Drizzle of maple syrup (optional)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
640
kcal
Protein
28
g
Carbohydrates
84
g
Fat
18
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 175°C. Lightly grease an oven-safe dish approximately 15–18cm in diameter (or equivalent ~500–600ml capacity).
- In a bowl, whisk together 1 egg, 100g vanilla yoghurt, 40g plain flour, 70ml milk, ½ tsp baking powder, 1 tsp cinnamon, 1 tsp maple syrup and a pinch of salt until smooth with no lumps.
- Pour the batter into your prepared dish.
- Stir most of the diced apple through the batter, then scatter the remaining pieces over the top.
- In a small bowl, mix together the rolled oats, maple syrup, cinnamon, melted butter andsalt until the oats are evenly coated. Sprinkle the crumble evenly over the top of the batter.
- Bake for 25–30 minutes or until the top is golden and set. Insert a knife into the centre — it should come out clean with no wet batter.
- Serve warm with an extra spoonful of yoghurt and a drizzle of maple syrup if you like.
Watch How to Make It
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