Apple Cider Caramel Pancake Popovers

• FOR THE PANCAKES:
• 1/2 cups Greek Yogurt, Plain
• 2 whole Egg Whites
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sugar Or Stevia
• 1/8 teaspoons Salt
• 1/2 teaspoons Cinnamon, Ground
• 1/2 cups Whole Wheat Pastry Flour
• 1/2 cups Apples, Peeled, Cored And Diced Small
• FOR THE APPLE CIDER CARAMEL TOPPING:
• 1 Tablespoon Light Brown Sugar
• 1/3 cups Sugar Free Maple Syrup
• 2 Tablespoons Apple Cider Or Apple Juice
• 1 Tablespoon Butter (I Used Brummel & Brown)
• 1/8 teaspoons Salt
• 1/2 teaspoons Vanilla Extract
• 1 teaspoon Cornstarch
• 1 teaspoon Water

1. Preheat oven to 350 F. Spray a 6-count standard size muffin pan with cooking spray.
2. 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.
3. Pour pancake batter evenly into cups in the muffin pan and cook for about 11-15 minutes until pancakes are slightly puffed and set.
4. 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.
5. 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.
6. Pour sauce over pancakes.

greek yogurt, egg whites, vanilla, baking soda, sugar, salt, cinnamon, whole wheat pastry flour, apples, apple cider, light brown sugar, sugar, apple cider or apple juice, butter, salt, vanilla, cornstarch, water

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/apple-cider-caramel-pancake-popovers/ (may not work)