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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These cottage cheese pancakes are a delightful breakfast treat, combining the creamy texture of cottage cheese with the nutty flavor of buckwheat flour. The pancakes are light and fluffy, with a hint of sweetness from sugar and a touch of tang from lemon juice. Paired with warm, caramelised apples and a dollop of yogurt, they make for a wholesome and satisfying start to your day.
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Mix the cottage cheese and egg in a bowl until mostly smooth.
Add sugar, lemon juice, and milk, then mix again.
Fold in buckwheat flour and baking powder until combined.
Heat a non-stick pan on medium-low.
Cook small pancakes until bubbles form on the surface, then flip and cook until golden.
Cook sliced apple, olive oil, cinnamon, and lemon juice in a pan over medium heat until soft and lightly caramelised.
Top the pancakes with yogurt and warm caramelised apples.
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You can substitute buckwheat flour with regular flour if gluten-free is not a priority.
Adjust the sugar quantity based on your sweetness preference.
Use a non-stick pan to ensure the pancakes cook evenly and don’t stick.
Can I use a different type of flour?
Yes, you can substitute buckwheat flour with regular flour or almond flour, depending on your dietary needs.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look set.
Can I make the pancakes ahead of time?
Yes, you can make the pancakes ahead and reheat them in a pan or microwave before serving.
What can I use instead of yogurt for serving?
You can use whipped cream, sour cream, or even a drizzle of honey as an alternative.
How do I prevent the apples from sticking to the pan?
Ensure the pan is heated properly and use enough olive oil to coat the bottom of the pan.
