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Heat medium nonstick skillet lightly coated with spray over medium-low heat.
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Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
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Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
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Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
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Add applesauce mixture to oat mixture; mix until just blended.
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Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
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Divide pancakes between three serving plates. Top evenly with cooked apple slices.