Buckwheat pancakes with roasted apple and cottage cheese
3
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 pancakes! There really is nothing like the sweetness of baked apple, especially when they are paired with cinnamon and raisins.
Ingredients
Apple
4 medium, sliced
Self-rising flour
½ cup(s), whole-wheat variety
Buckwheat flour
½ cup(s)
Egg
1 large
Fat-free skim milk
¾ cup(s)
Whole buttermilk
½ cup(s)
Fat free cottage cheese
1 cup(s)
Raisins
2 tsp(s), roughly chopped
Ground cinnamon
½ tsp(s)
Reduced-calorie margarine
1 tsp(s)
Maple syrup
2 tbsp(s)
Instructions
1
Preheat oven to 400°F. 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 small bowl until combined. Pour milk mixture into the well in the 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 margarine 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.
5
Serving size: 1 pancake
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