Buckwheat pancakes with roasted apple and cottage cheese
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Red apple, unpeeled
4 medium, sliced
Wholemeal self-raising flour
½ cup(s), (80g)
Flour, buckwheat
75 g, (½ cup)
Egg(s)
1 medium
Skim milk
¾ cup(s), (185ml)
Buttermilk
½ cup(s), (125ml)
97% fat-free cottage cheese
200 g, (1 cup)
Raisins
10 g, (2 tsp), roughly chopped
Ground cinnamon
½ tsp, (large pinch)
Reduced fat oil spread
1 tsp
Maple syrup
2 tbs
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.