Apple Pie Protein Pancakes

These Apple Pie Protein Pancakes have 17 grams of protein and taste like dessert for breakfast! And you'd never even guess the secret ingredient: cottage cheese! This makes the pancakes light and fluffy, giving them more protein while also adding the best taste and texture. The spiced apple topping is made in the same skillet, adding the BEST fall flavors to these 30-minute healthy pancakes!

Course Breakfast, Dessert, Main Course

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 456kcal

Author Christine McMichael

Equipment

Ingredients

Apple Pie Spiced Pancakes

1 cup cottage cheese
2 Tablespoons milk of choice or up to 1/4 cup for thinner pancakes
3 large eggs
1 1/4 cup flour all-purpose or whole wheat
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 Tablespoons coconut oil melted and cooled
1 Tablespoon maple syrup plus more for serving
1 teaspoon vanilla extract

Apple Pie Topping

3 cups finely diced peeled apple
2 Tablespoons flour
1 Tablespoon lemon juice
1/2 teaspoon cinnamon
1/3 cup maple syrup
1/2 cup water

Instructions

Pancakes

Add the cottage cheese, eggs, and milk to the blender and blend until smooth.
In a large bowl, combine the dry ingredients and whisk.
Add the blended ingredients to the dry ingredients and stir gently.
Stir in the coconut oil, maple syrup, and vanilla.
Heat a non-stick skillet over medium heat, scoop batter into the pan, and cook until the edges are dry and bubbles begin to form on the pancake.
Flip the pancake and cook until the top is softened and the pancake is cooked through about 1-2 minutes.
Stack cooked pancakes on top of one another to keep warm. Top with the apple pie topping and enjoy!

Apple Pie Topping

Add the ingredients to a nonstick skillet, stir well, and turn the heat to medium-low.
Continue cooking for 7-10 minutes until thick, and fragrant, and the apples are soft but not mushy.
Top each pancake with 1/3 cup of the apple topping, serving, and enjoy!

Video

Notes

Notes:

This recipe makes about 12 pancakes total.
Storing – Allow them to cool completely, place in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. Store the filling in a separate container.
Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.
When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes.
After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!

Nutrition