Cottage Cheese Pancakes with Cinnamon 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.

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.

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.

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. 

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.)

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).

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.