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Photo of Buckwheat pancakes with roasted apple and cottage cheese by WW

Buckwheat pancakes with roasted apple and cottage cheese

Total Time
1 hr
15 min
45 min
Make Sunday breakfast the best of the week with these beautiful pancakes. There really is nothing like the sweetness of baked apple, especially when they are paired with cinnamon and raisins.


Red apple, unpeeled

4 medium, sliced

Wholemeal self-raising flour

½ cup(s), (80g)

Flour, buckwheat

75 g, (½ cup)


1 medium

Skim milk

¾ cup(s), (185ml)


½ cup(s), (125ml)

97% fat-free cottage cheese

200 g, (1 cup)


10 g, (2 tsp), roughly chopped

Ground cinnamon

½ tsp, (large pinch)

Reduced fat oil spread

1 tsp

Maple syrup

2 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Place apples in a large baking dish and bake for 30 minutes or until tender.
  2. Meanwhile, combine flours in a medium bowl and make a well in the centre. Whisk egg, skim milk and buttermilk in a jug until combined. Pour milk mixture into well in flour mixture and mix with a fork until just combined. Combine cottage cheese, raisins and cinnamon in a small bowl and set aside.
  3. Heat spread in a large non-stick frying pan over medium heat. Spoon ¼ cup pancake mixture into pan. Cook for 1–2 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until cooked through. Repeat with remaining pancake mixture to make 7 more pancakes (you can cook 2 at once to save time).
  4. Top pancakes with roasted apple and drizzle with maple syrup. Serve with cottage cheese mixture.