Cottage Cheese Cinnamon Pancakes
Servings: 4
Calories: 319kcal
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.
Notes
Refrigerate these pancakes for up to 3 days. Freeze in a zip-lock bag for up to 3 months.
Nutrition
Calories: 319kcal | Carbohydrates: 35g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 181mg | Sodium: 580mg | Potassium: 149mg | Fiber: 4g | Sugar: 11g | Vitamin A: 437IU | Vitamin C: 0.02mg | Calcium: 200mg | Iron: 3mg