Cinnamon-peach cottage cheese pancakes with butter and sugar
Indulge in these fluffy Cinnamon-Peach Cottage Cheese Pancakes, made with wholesome whole-grain wheat flour and low-fat cottage cheese for a protein-packed breakfast. Enhanced with a hint of vanilla and cinnamon, and topped with fresh peach slices, this delicious recipe is sweetened lightly with sugar and fried to golden perfection in butter. Start your morning with a nutritious and tasty twist that’s sure to please!
- 28 Mar 2024
- Cook time 25 min
- Prep time 5 min
- 6 Servings
- 11 Ingredients
Indulge your taste buds with our delicious Cinnamon-Peach Cottage Cheese Pancakes! This delightful recipe combines the richness of cottage cheese with the sweetness of fresh peaches and the warmth of cinnamon for a wholesome and flavorful breakfast treat. These pancakes are easy to make and packed with nutrients, making them perfect for a satisfying morning meal.
Ingredients:
Instructions:
- In a large mixing bowl, whisk the 4 eggs until they are well beaten.
- Add in the 1 cup of low-fat cottage cheese, and 1 tsp of vanilla extract to the eggs. Mix well until you achieve a consistent texture.
- In a small saucepan or microwaveable bowl, melt the 2 tbsp of butter. Set it aside to cool slightly.
3. Combine Dry Ingredients:
- In a separate bowl, sift together 1 cup of whole-grain wheat flour, 2 tsp sugar, a dash of salt, 1.5 tsp baking soda, and 1 tsp cinnamon. Ensure that the dry ingredients are well mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously. Slowly pour in the 1/2 cup of milk while mixing, ensuring the batter is smooth and free of lumps.
- Add the melted butter into the batter and mix thoroughly to combine all elements.
- Wash, peel, and pit the peach. Slice it into thin wedges or small chunks depending on your preference.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Quickly place a few pieces of peach on top of the batter.
- Cook until bubbles form on the surface of the pancake and the edges look slightly dry, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until both sides are golden brown and the pancakes are cooked through.
- Serve the pancakes warm with your favorite toppings, such as a dollop of additional butter and a sprinkle of sugar, maple syrup, or even more fresh peach slices.
Tips:
- Make sure to use ripe peaches for the best flavor. You can also substitute with other fruits like berries or apples if you prefer.
- For a smoother batter, blend the cottage cheese before mixing it with the other ingredients.
- Cook the pancakes over medium heat to ensure they cook evenly without burning.
- Keep cooked pancakes warm in the oven at a low temperature while you finish cooking the rest of the batch.
- Serve with a drizzle of maple syrup or a dollop of Greek yogurt for an added twist.
Serve your Cinnamon-Peach Cottage Cheese Pancakes warm, topped with a pat of butter and a sprinkle of sugar for an extra touch of indulgence. Enjoy the perfect blend of flavors and textures in each bite. These pancakes are sure to become a new breakfast favorite in your home!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.73g | 7% |
| Sugar 6g | 6% |
| Fat | |
| Fat 9g | 11% |
| Saturated 3.91g | 13% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 140mg | 26% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 1.39mg | 9% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.73ug | 30% |
| Vitamin C 1.08mg | 1% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 1.79ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.57mg | 14% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 220mg | 7% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 1.41mg | 13% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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