The scent of apples and cinnamon, a hot skillet, and a leisurely morning when there’s no need to rush anywhere. Thanks to the cottage cheese, these pancakes are wonderfully fluffy; the grated apple keeps them pleasantly juicy, and the nuts add a subtle crunch. They’re best served warm, with a little cottage cheese or yogurt, a pinch of cinnamon, and a drizzle of honey or maple syrup—exactly the kind of breakfast you’ll be looking forward to as early as the night before.
Ready in 20 minutes
Servings: 2–3 servings
Difficulty simple
Ingredients
For pancakes
- 1 medium apple, coarsely grated
- 125 g low-fat cottage cheese
- 2 eggs
- 40 g of fine rolled oats
- 70 g spelt or buckwheat flour
- 1½ teaspoons of baking powder
- 2 teaspoons cinnamon
- 50–80 ml of milk
- 2–3 tablespoons of cane sugar (depending on how sweet the apples are)
- butter for sautéing
Caramelized Apples
- 1 large apple
- 1 teaspoon of butter
- 1 tablespoon of cane sugar
- 1 tablespoon of honey, maple syrup, or date syrup
- ½ teaspoon cinnamon
- a pinch of gingerbread spice
Method
- Blend the oats briefly to make them finer—this will make the pancakes fluffier.
- In a bowl, whisk together the eggs, cottage cheese, a little milk, and honey or sugar. Add the grated apple.
- Stir in the oats, flour, baking powder, and cinnamon. Let the dough rest for 10 minutes so the oats can absorb the liquid.
- The resulting batter should be thick and fall slowly from a spoon. If it is too thick, gradually add the rest of the milk.
- In a lightly greased skillet, form small pancakes (it’s best to keep them thin so the apple pieces cook through). Cook them over low to medium heat for about 2–3 minutes, until bubbles begin to form on the surface. Then flip them and cook for another 1–2 minutes.
- Serve with cottage cheese or yogurt, cinnamon, nuts, and a little honey or maple syrup. You can also add a roasted pear or apple, or warmed fruit, to taste.
Tips and tricks
- For the lightest and fluffiest results, use spelt flour. Buckwheat flour gives the pancakes a more pronounced, slightly nutty flavor and a slightly denser texture.
- If the apple is very juicy and the batter is too thin, add a tablespoon of oats or flour. If the batter is too thick, thin it out with a little milk.
- Make the pancakes on the smaller side and cook them slowly over low to medium heat. This will ensure they cook all the way through and stay beautifully moist.
- You can briefly dry-roast the nuts beforehand—their flavor will be much more pronounced.
- The pancakes will keep for about two days in the refrigerator. They taste best when reheated in a dry skillet or in a toaster.
Nutritional information
| Nutritional values | per serving (when divided into 2) |
| Protein | 22 g |
| Carbohydrates | 59 g |
| Fats | 16 g |
| cal | 466 kcal |
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