Apple Cider Caramel Pancake Popovers

Preheat oven to 350 F. Spray a 6-count standard size muffin pan with cooking spray.

In a food processor or blender add Greek yogurt, egg whites, vanilla extract, baking soda, sugar, salt, cinnamon and flour. Process until smooth. Fold in apples using a rubber spatula.

Pour pancake batter evenly into cups in the muffin pan and cook for about 11-15 minutes until pancakes are slightly puffed and set.

Meanwhile in a small saucepan, add brown sugar, maple syrup, apple cider, butter, salt and 1/2 teaspoon of vanilla extract. Over medium heat; whisking constantly, bring to a hard boil. Keep whisking until the color starts to darken, about 1 minute. Then remove pan from heat and set aside for a moment.

Meanwhile in a small bowl add cornstarch and water, mix until combined. Pour cornstarch mixture into syrup and over low heat whisk together until thick, about 2-3 minutes.

Pour sauce over pancakes.