Apple Cider Caramel Pancake Popovers

Ingredients

• FOR THE PANCAKES:
• ½ cups Greek Yogurt, Plain
• 2 whole Egg Whites
• ½ teaspoons Vanilla Extract
• ½ teaspoons Baking Soda
• ½ teaspoons Sugar Or Stevia
• ⅛ teaspoons Salt
• ½ teaspoons Cinnamon, Ground
• ½ cups Whole Wheat Pastry Flour
• ½ cups Apples, Peeled, Cored And Diced Small
• FOR THE APPLE CIDER CARAMEL TOPPING:
• 1 Tablespoon Light Brown Sugar
• ⅓ cups Sugar Free Maple Syrup
• 2 Tablespoons Apple Cider Or Apple Juice
• 1 Tablespoon Butter (I Used Brummel & Brown)
• ⅛ teaspoons Salt
• ½ teaspoons Vanilla Extract
• 1 teaspoon Cornstarch
• 1 teaspoon Water

Preparation Instructions

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.