Description

Craving a breakfast that combines the cozy, nostalgic flavors of apple pie with the nutrition of a protein-rich meal? Apple Pie Protein Pancakes are a delightful fusion of fluffy pancakes, warm apple pie spices, and a sweet, chunky apple topping, all boosted with the protein power of cottage cheese.

Ingredients

Scale

Apple Pie Spiced Pancakes:

1 cup cottage cheese: Adds protein and a creamy, moist texture.
2 tablespoons milk of choice (or up to ¼ cup for thinner pancakes): Adjusts batter consistency.
3 large eggs: Bind the batter and add richness.
1 ¼ cups flour (all-purpose or whole wheat): Forms the pancake’s structure.
2 teaspoons baking powder: Ensures a light, fluffy texture.
1 ½ teaspoons cinnamon: Brings warm, apple pie flavor.
½ teaspoon nutmeg: Adds a cozy, spiced note.
½ teaspoon allspice: Enhances the apple pie spice blend.
2 tablespoons coconut oil (melted and cooled): Contributes tenderness and flavor.
1 tablespoon maple syrup (plus more for serving): Provides natural sweetness.
1 teaspoon vanilla extract: Enhances sweetness with a warm note.

Apple Pie Topping:

3 cups finely diced peeled apple: Provides sweet, tender texture (use firm varieties like Granny Smith or Honeycrisp).
2 tablespoons flour: Thickens the topping.
1 tablespoon lemon juice: Adds brightness and prevents browning.
½ teaspoon cinnamon: Enhances apple pie flavor.
⅓ cup maple syrup: Sweetens the topping naturally.
½ cup water: Helps create a saucy consistency.

Why These Ingredients Matter

Cottage Cheese: Boosts protein and keeps pancakes moist without extra fat.
Apple Pie Spices: Cinnamon, nutmeg, and allspice deliver the iconic apple pie flavor.
Apples and Maple Syrup: Create a sweet, chunky topping that mimics apple pie filling.
Baking Powder: Ensures a light, fluffy rise for perfect pancakes.

Substitutions and Variations

Cottage Cheese: Substitute with Greek yogurt or ricotta for similar moisture and protein.
Flour: Use a 1:1 gluten-free flour blend or oat flour for a nuttier flavor; use cornstarch or arrowroot for the topping if gluten-free.
Milk: Use dairy (whole, skim, or 2%) or non-dairy (almond, oat, soy) milk; adjust for desired thickness.
Coconut Oil: Swap with melted butter, vegetable oil, or vegan butter.
Apples: Use pears or a mix of apple varieties for different flavors.
Vegan Option: Use plant-based cottage cheese or yogurt, flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), non-dairy milk, and vegan butter or coconut oil.
Gluten-Free: Use a 1:1 gluten-free flour blend for pancakes and cornstarch or arrowroot for topping; ensure baking powder is gluten-free.
Nutty Pancakes: Fold in ¼ cup chopped pecans or walnuts into the batter or topping.
Caramel Apple Pancakes: Add 1 tablespoon caramel sauce to the topping for extra richness.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 cup cottage cheese, 2 tablespoons milk, 3 large eggs, 1 ¼ cups flour, 2 teaspoons baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, 2 tablespoons coconut oil (melted and cooled), 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 3 cups finely diced peeled apples, 2 tablespoons flour (for topping), 1 tablespoon lemon juice, ½ teaspoon cinnamon (for topping), ⅓ cup maple syrup (for topping), and ½ cup water.
Peel and finely dice apples for the topping.
Ensure coconut oil is melted and cooled to avoid cooking the eggs.

Tip: Use full-fat cottage cheese for the creamiest texture; drain if watery to avoid a runny batter.

Step 2: Blend Wet Ingredients (Pancakes)

In a blender, combine 1 cup cottage cheese, 3 large eggs, 2 tablespoons milk, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract.
Blend until smooth, about 30-60 seconds, ensuring no cottage cheese curds remain.

Tip: Start with 2 tablespoons milk; add up to 2 more tablespoons for thinner pancakes, if desired.

Step 3: Mix Dry Ingredients (Pancakes)

In a large mixing bowl, whisk together 1 ¼ cups flour, 2 teaspoons baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon allspice.

Tip: Whisk well to evenly distribute the baking powder and spices for a consistent rise and flavor.

Step 4: Combine Batter (Pancakes)

Pour the blended wet ingredients into the dry ingredients.
Stir gently until just combined, being careful not to overmix.
Stir in 2 tablespoons melted and cooled coconut oil until incorporated.

Tip: Mix until no dry flour remains to keep pancakes tender; a few lumps are okay.

Step 5: Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about ¼ cup batter per pancake onto the skillet.
Cook until the edges look dry and bubbles form on the surface, about 2-3 minutes.
Flip and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

Tip: Keep the skillet at medium heat to avoid burning; cook in batches for even cooking.

Step 6: Prepare Apple Pie Topping

In a non-stick skillet, combine 3 cups finely diced peeled apples, 2 tablespoons flour, 1 tablespoon lemon juice, ½ teaspoon cinnamon, ⅓ cup maple syrup, and ½ cup water.
Stir well and cook over medium-low heat for 7-10 minutes, stirring occasionally, until the mixture is thick, fragrant, and the apples are soft but not mushy.

Tip: Stir frequently to prevent sticking; adjust cooking time for desired apple tenderness.

Step 7: Serve

Stack cooked pancakes on a plate to keep warm.
Top each serving with about ⅓ cup of the apple pie topping.
Drizzle with extra maple syrup, if desired, and serve hot with optional toppings like whipped cream or chopped nuts.

Tip: Keep pancakes warm in a low oven (200°F/93°C) while preparing the topping.