Whole Wheat Apple Crisp Pancakes

For the crumble topping:

Preheat your oven to 375°F and spray a baking sheet with cooking spray.

In a large bowl, mix together the oats, flour and brown sugar. Add the melted butter and stir until the mixture forms into small crumbs. Spread the crumbs onto the prepared baking sheet in an even layer and bake until golden brown, about 7-8 minutes. Once they are cooked, turn your oven to 200°F and keep the crumble topping inside to keep warm.

For the pancakes:

In a medium bowl, mix together the flour, Truvia, salt, baking powder, cinnamon and ginger. Set aside.

In a large bowl, whisk together the eggs, egg yolks, and yogurt until well mixed. Stir the dry ingredients and the chopped apples into the wet ingredients and mix until just moist and still slightly lumpy. You don’t want to over-mix. Let the batter stand for 15 minutes.

Preheat your griddle to medium heat and spray with cooking spray.

Using 1/3 cup sized measurements, drop the batter onto the heated griddle leaving space in between them and smooth them out with a spoon. Cook until the edges feel set and the bottom is golden brown, about 4-6 minutes. Flip and repeat cooking the other side. Remove cooked pancakes to a baking tray. Continue until all the batter is gone, placing the tray of pancakes into the oven to keep warm.

Drizzle pancakes with maple syrup, sprinkle crumbs over the top and devour.