Crisp Apple Cinnamon Cottage-Cheese Protein Pancakes

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1 1/2 cups low-fat cottage cheese
• 4 large eggs
• 1 cup old-fashioned rolled oats
• 1 large crisp apple
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 tbsp plus more for serving maple syrup
• 2 tbsp for cooking butter or neutral oil
• 1/4 tsp pinch of salt
• 1/4 cup chopped walnuts optional

Instructions

1. 1Core and finely dice the apple, leaving the skin on for texture and fiber; set aside half for the batter and half for topping.
2. 2Add the cottage cheese, eggs, oats, baking powder, cinnamon, vanilla, maple syrup, and salt to a blender. Blend until mostly smooth but still slightly textured, about 20–30 seconds.
3. 3Pulse in half the diced apple just until distributed; do not over-blend or the pancakes will lose loft. Let the batter rest 5 minutes so the oats hydrate.
4. 4Heat a large nonstick griddle or skillet over medium heat and lightly grease with butter. When a drop of water sizzles, scoop about 1/4-cup portions of batter onto the surface, spacing them apart.
5. 5Cook 2 1/2 to 3 1/2 minutes until bubbles form on top and the edges look set and golden underneath. Flip carefully and cook another 2 minutes until cooked through and lightly browned.
6. 6Transfer finished pancakes to a warm plate and repeat with remaining batter, greasing the pan lightly between batches.
7. 7Warm the remaining diced apple in the same pan for 1 minute with a tiny splash of maple if desired until just softened and fragrant.
8. 8Stack three pancakes per person, top with the warm cinnamon apple, optional walnuts, and an extra drizzle of maple syrup. Serve immediately while the edges are still crisp.