We just got a big bushel of apples from our friends at church, so we’ve been enjoying all sorts of apple cinnamon treats! These apple cinnamon protein pancakes make a delicious and satisfying breakfast.
High Protein Pancakes
Research shows that eating a breakfast with enough protein helps with hunger management and muscle health. Made with whole wheat flour and cottage cheese for extra protein, these will keep you full for longer than your average pancake.
(Want more high protein pancakes? Try these pumpkin cottage cheese pancakes here!)
Low Sugar Breakfast
Many breakfast foods are full of added sugars. These protein pancakes have no added sugar, with just a little sugar in the apple cinnamon topping. (For a no added sugar option, just leave out the honey/brown sugar!)
(Looking for another low sugar breakfast option? Try these pumpkin oatmeal breakfast cookies!)
Perfect for Fall or All Year Long
These pancakes are great during apple season. But apples are a pretty affordable fruit all year long. So whip these up any time you’re craving a taste of apple cinnamon!
(For a savory fall entrée, check out my butternut squash chicken noodle soup!)
Cottage Cheese Pancakes with Cinnamon Apples
Description
These warm cinnamon pancakes are made with wholesome ingredients. High in protein from the cottage cheese, with almost no added sugar, these pancakes make for a great balanced breakfast!
Ingredients
Cinnamon Apple topping
Instructions
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Chop apples.
Cut apples into quarters, then remove core. Then slice apples into thin slices. (The thinner they are, the faster they'll cook.) Set aside.
-
Mix wet ingredients.
In a large bowl, combine all wet ingredients (1 C cottage cheese, 1/2 C applesauce, 1 C milk, 2 eggs, and 1 tsp vanilla). Mix using a whisk until combined.
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Add dry ingredients.
Add dry ingredients to the bowl of wet ingredients (1/2 T baking powder, 1/2 tsp baking soda, and 1 1/2 C wheat flour). Whisk together until combined, being careful not to overmix.
-
Fry apples.
Turn stove to medium heat. Add 1/2 T butter spread to a frying pan. Once the butter is melted, add the apple slices. Sprinkle with 1 tsp cinnamon and 1 T brown sugar or honey. Stir periodically to keep from burning. Cook until sauce begins to caramelize and apples begin to soften, about 7-10 minutes.
Cook pancakes.
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Prepare pancake griddle.
While apples are frying, cook the pancakes. Heat a pancake griddle to 350 degrees Fahrenheit, or medium heat. Spray generously with cooking spray, or add a small amount of butter spread to pan. (It's especially important to grease the pan well, as the cottage cheese makes these pancakes prone to sticking.)
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Cook pancakes.
Using a 1/3 C measurer, scoop the pancake batter onto the pan. (My griddle holds 5 pancakes of this size.) Let the pancakes cook until edges are bubbly and begin to firm up a bit. Using a spatula, flip the pancakes to cook on the other side. (The second side shouldn't take as long to cook).
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Serve and enjoy!
When pancakes are done, allow to cool before serving. Top with the sautéed apples and any other desired toppings. (I highly recommend peanut butter and a drizzle of honey or maple syrup!)
Makes about 10 pancakes. Store leftovers in the fridge for up to 4 days, or in the freezer for up to 3 months.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 2g10%
- Cholesterol 153mg51%
- Sodium 160mg7%
- Potassium 1335mg39%
- Total Carbohydrate 65.3g22%
- Dietary Fiber 22.4g90%
- Sugars 6.4g
- Protein 12.8g26%
- Vitamin A 1072 IU
- Vitamin C 5 mg
- Calcium 203 mg
- Iron 2 mg
- Vitamin D 36 IU
- Vitamin E 1.5 IU
- Thiamin 0.25 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.28 mg
- Folate 35 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 324 mg
- Zinc 1600 mg
- Selenium 3320 mcg
- Copper 0.22 mg
- Manganese 1.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a no added sugar version, skip the honey or brown sugar on the apples.
