Wake up to these delicious light and fluffy cottage cheese pancakes! They are rich in protein and are made with the whole grain spelt flour offering a tasty nutty flavour. Topped with caramelized peaches and pomegranates. A perfect morning treat!
These fluffy spelt pancakes are one of my favourite pancakes. They are so tasty with a nutty flavour from the ancient grain spelt flour and the cottage cheese creates this light fluffy texture that doesn’t leave you feeling full!
The local peaches were pan seared long enough to create a caramelized flavour and texture. I added a few pomegranates with local maple syrup that made them the perfect morning pancake!
Cottage cheese was a staple in our home growing up on a farm. Mom would make cottage cheese and sour cream and she would often add it to her recipes. One cottage cheese recipe that I made is similar to Mom’s with the exception that I whipped the cottage cheese for this Creamy Cottage Cheese and Cinnamon Crepes.
INGREDIENTS
- Spelt flour: I love using this flour for many of my baking and cooking. This whole grain a healthy option
- Baking powder: is a leavening agent to help it rise
- Cinnamon: a perfect spice with cottage cheese
- Salt: like to use Himalayan salt
- Eggs: helps the pancakes to create an airy texture
- Cottage Cheese: suggest to use a small curd cottage cheese
- Vanilla
- Maple syrup
- Unsalted butter
WHY SPELT FLOUR....
Spelt flour is a light whole grain ancient flour and used before whole wheat every existed. It does contain gluten however, less then whole wheat and much easier to digest. Spelt whole grain flour is highly nutritious, rich in antioxidants, vitamins and minerals that include calcium, selenium, magnesium, iron, zinc, manganese, Vitamin E and your Vitamin B complex vitamins. It is an excellent source of fiber, it has a high protein content and low in calories.
This whole grain is an excellent substitution in our baking. I have used a light spelt flour in muffins, pie crust, breads, loaves, biscuits, cookies, squares, brownies. Some recipes say you can substitute with the ratio 1:1 however, for cakes or baking you want to use less spelt and more all purpose flour but it is always good to experiment.
TIPS AND SUGGESTIONS
- When purchasing cottage cheese for this recipe, select a small curd cottage cheese. It should be labeled. I have used a potato masher to break down the curds to a smaller size or you can add the cottage to a blender. But avoid over blending, long enough to just break down the large curds, a few seconds.
Allow the pancake batter to rest for 5 minutes before dropping the batter in the hot skillet. Resting the batter allows the gluten in the flour to relax and results in fluffy and light pancakes.
Avoid of mixing whether you use spelt flour or all-purpose flour. Overmixing will result in crumbly flat pancakes. I noticed that when I overmixed the batter.
- Lumps in the batter is what you want and they will slow dissolve when the batter is resting.
- If you don’t have spelt flour, you can easily substitute regular all-purpose flour for the same amount.
Hot pan will result in even cooking and rising of the pancakes. A trick is to add a couple of drops of water, and if the water sizzles then it’s ready.
- You can substitute organic milk, with almond or oat milk
HOW TO MAKE THESE DELICIOUS PANCAKES
In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
Whisk eggs in a medium-large bowl, add cottage cheese, vanilla, maple syrup and 1 tablespoon of melted butter. Whisk just enough to combine the ingredients. If the cottage cheese has some large curds, use a potato masher to break them down.
Pour the flour mixture into the cottage cheese mixture, stir until combined, just until the ingredients start coming together. Do not overmix. Allow to rest for 5 for minutes.
Heat a griddle or fry pan/skillet, add some of the melted butter, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and cook for about 2-3 minutes, until you see the bubbles forming on top and the edges start go get golden. Flip and cook for another minute. Transfer pancake to a serving platter or transfer them into a warm oven on a baking sheet without overlapping to avoid the pancakes to become limp.
Serve pancakes with caramelized peaches or apples or berries. Drizzle with maples syrup.
Toppings are necessary when it comes to pancakes and the options are endless. So go ahead and add your favourite toppings! Here I caramelized peaches and added pomegranates with maple syrup.
Cottage Cheese Cinnamon Pancakes
Equipment
- large skillet or griddle
Ingredients
- 1 cup light spelt flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 4 eggs
- 1 cup small curd cottage cheese
- 1 tsp vanilla
- 3 tbsp maple syrup
- 2-3 tbsp unsalted butter, melted
Instructions
- In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
- Whisk eggs in a medium-large bowl, add cottage cheese, vanilla, maple syrup and 1 tablespoon of melted butter. Whisk just enough to combine the ingredients. If the cottage cheese has some large curds, use a potato masher to break them down.
- Pour the flour mixture into the cottage cheese mixture, stir until combined, just until the ingredients start coming together. Do not overmix. Allow to rest for 5 for minutes.
- Heat a griddle or fry pan/skillet, add some of the melted butter, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and cook for about 2-3 minutes, until you see the bubbles forming on top and the edges start go get golden. Flip and cook for another minute. Transfer pancake to a serving platter or transfer them into a warm oven on a baking sheet without overlapping to avoid the pancakes to become limp.
- Serve pancakes with caramelized peaches or apples or berries. Drizzle with maples syrup.
