Apple Cottage Cheese Pancakes
These high-protein pancakes have 23g per serving, they’re naturally sweetened with apple, quick and so easy!
Jump to recipeThese high-protein pancakes have 23g per serving, they’re naturally sweetened with apple, quick and so easy!
How to store
Keep leftover pancakes in an airtight container in the fridge for 3–5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag or container. When you’re ready to enjoy, simply thaw overnight in the fridge or reheat straight from frozen in the microwave.
If you’re looking for another dish, be sure to try out these recipes:
Apple Cottage Cheese Pancakes
These high-protein pancakes have 23g per serving, they’re naturally sweetened with apple, quick and so easy!
Ingredients
- 2 eggs
- 200g cottage cheese
- 1 tsp vanilla extract or paste (optional)
- 100g plain flour (or 50g oats and 50g flour)
- 1 tsp baking powder
- 1/2 - 1 tsp ground cinnamon
- Pinch of salt
- 1 apple, grated (about 120g)
- Butter, for frying
- Topping: icing sugar, maple syrup, or your choice of toppings
Method
- In a large bowl, beat the eggs. Stir in the cottage cheese and vanilla (blend if you prefer a smoother texture).
- Add the flour, baking powder, cinnamon, and salt. Mix until just combined.
- Fold in the grated apple.
- Preheat the oven to a low setting (around 100c) to keep pancakes warm.
- Heat a large frying pan over medium heat and add a little butter.
- Drop spoonfuls of batter into the pan (a cookie scoop works well). Cook 2–3 pancakes at a time, depending on pan size.
- Fry for 2–3 minutes per side, until golden and cooked through.
- Transfer to a plate or baking tray and keep warm in the oven while you finish the batch.
- Serve warm with a dusting of icing sugar, a drizzle of maple syrup, or your favourite toppings.
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