Quick cottage cheese pancake stack

Quick cottage cheese pancake stack: fluffy pancakes with cottage cheese, eggs, spelt flour, vanilla and maple syrup.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 30 g
• Fat: 11 g
• Carbs: 30 g

Ingredients

• 200g cottage cheese
• 2 organic eggs
• 40g spelt flour
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp coconut oil

Method

You’ll need: frying pan · stick blender · spatula

1. Put the cottage cheese and eggs in a tall container and blend everything into as smooth a mixture as possible.
2. Stir in the spelt flour and vanilla extract until you have an even batter. Let it stand briefly so the flour can swell a little.
3. Heat the coconut oil in a frying pan over a medium heat. Add small portions of batter and shape them into round pancakes.
4. Cook the pancakes until the underside is golden. Turn them carefully and finish cooking on the second side.
5. Carry on in batches until all the batter is used up. Keep the finished pancakes warm briefly if needed.
6. Stack the pancakes into a little tower and drizzle with maple syrup before serving.

Good to know

When mornings need to be quick, this is the kind of recipe that simply delivers. Soft, lightly sweet and pleasantly satisfying.

Swaps

Spelt flour → oat flour (usually a little more fibre; contains gluten unless certified gluten-free) | maple syrup → date paste (also adds a little fibre) | coconut oil → ghee (heat-stable and aromatic) | vanilla extract → Ceylon cinnamon (aromatic, without extra sweetness)

Allergens

Contains milk, egg and gluten (spelt); usually suitable for children if the texture suits them and they aren't too sweet, and the ingredients are generally considered fine in pregnancy as long as the eggs are cooked through.