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Cottage Cheese Cinnamon Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Brunch
Calories: 319
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • large skillet or griddle

Method
 

  1. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve pancakes with caramelized peaches or apples or berries. Drizzle with maples syrup.

Nutrition

Calories: 319kcalCarbohydrates: 35gProtein: 17gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 181mgSodium: 580mgPotassium: 149mgFiber: 4gSugar: 11gVitamin A: 437IUVitamin C: 0.02mgCalcium: 200mgIron: 3mg

Notes

Refrigerate these pancakes for up to 3 days.  Freeze in a zip-lock bag for up to 3 months. 

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