Q1: What are the best apples to use for a cooked topping?

For a cooked topping, you want to use a firm, crisp apple that will hold its shape when cooked and has a good balance of sweet and tart flavors. Excellent all-purpose choices that won't turn to mush include Honeycrisp, Braeburn, Gala, Jonagold, or Granny Smith (for a tarter flavor).

Q2: Can you taste the cottage cheese in these pumpkin pancakes?

No, not at all! That is the absolute magic of using a blender for the batter. The blender completely purées the cottage cheese curds, so the final baked pancakes have a perfectly smooth, uniform texture with no hint of a "cheesy" flavor or curd-like texture. All you get is an incredibly moist and tender pancake with a pleasant, subtle tang.

Q3: Can I make the apple topping ahead of time?

Yes, the apple pie topping is a perfect make-ahead component! You can prepare it completely and store it in an airtight container in the refrigerator for up to 5 days . Simply reheat it gently in a saucepan or in the microwave just before you are ready to serve it over your fresh pancakes.

Q4: How do I keep my pancakes from being flat and dense?

The two most important secrets to a fluffy pancake are to not overmix the batter (a few lumps are good!) and to make sure your baking powder is fresh . Baking powder can lose its leavening power over time. To test if your baking powder is still active, you can spoon a small amount into a bowl of hot water. If it fizzes and bubbles vigorously, it's still good to use!

Q5: Can I make this recipe gluten-free?

Yes! As noted in the recipe, you can easily make these gluten-free by substituting the all-purpose flour in both the pancakes and the topping with your favorite high-quality gluten-free 1-to-1 baking blend .

The Best Fluffy & Healthy Apple Pie Protein Pancakes

A high-protein breakfast recipe for Apple Pie Pancakes that uses cottage cheese to create a rich, moist batter. The wet ingredients, including the cottage cheese, are blended until smooth and then combined with flour and warm ‘apple pie’ spices like cinnamon, nutmeg, and allspice. The pancakes are cooked on a skillet and served with a homemade, warm apple pie topping made by simmering diced apples with maple syrup and spices until tender and saucy.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Breakfast
Method: Blending, Pan-Frying, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

For the Apple Pie Spiced Pancakes:
1 cup cottage cheese (whole milk works best)
2 Tablespoons milk of choice
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
For the 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

Make the Apple Pie Topping: In a nonstick skillet, combine all the topping ingredients (diced apple, flour, lemon juice, cinnamon, maple syrup, and water). Stir well and cook over medium-low heat for 7-10 minutes, until the sauce is thick and fragrant, and the apples are soft but not mushy. Keep warm.
Make the Pancake Batter: While the topping cooks, add the cottage cheese, eggs, and milk to a blender and blend until smooth.
In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, and allspice.
Pour the blended wet ingredients into the dry ingredients and stir gently until just combined.
Stir in the melted coconut oil, 1 tablespoon of maple syrup, and the vanilla extract.
Cook the Pancakes: Heat a non-stick skillet over medium heat. Scoop the batter into the pan to form pancakes of your desired size.
Cook until the edges are dry and bubbles begin to form on the surface. Flip the pancake and cook for another 1-2 minutes, until cooked through.
As pancakes are cooked, stack them on a plate to keep them warm.
Serve the pancakes with about 1/3 cup of the warm apple topping on each stack.

Notes

Using a blender for the wet ingredients is a key step to ensure the cottage cheese is completely smooth and incorporated into the batter, avoiding a lumpy texture.
Be careful not to overmix the batter after combining the wet and dry ingredients to keep the pancakes tender and fluffy.
The apple topping can be prepared while you make the pancake batter for an efficient workflow.

Find it online: https://cookupjoy.com/apple-pie-protein-pancakes/