Cheesy Apple Pancakes

I am a reducetarian and I didn’t even know it. What’s a reducetarian you ask? It’s any person who eats less meat – red meat, poultry, and seafood, as well as less dairy and fewer eggs – and experiments with Meatless Mondays and eating more veggies for the benefits of health. According to a new book THE REDUCETARIAN SOLUTION edited by Brian Kateman, reduction diets are the “It” thing for 2017. The book is filled with inspiring essays by thought leaders and creative recipes that are healthy and delicious.


Makes 6 to 8 pancakes

½ cup drained ricotta or cottage cheese
1 apple, shredded
2 large eggs, lightly beaten
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
½ cup whole wheat or all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 to 2 tablespoons extra-virgin olive oil or coconut oil

Preheat the oven to 300°F.

Combine the cheese, apple, eggs, maple syrup, and vanilla in a medium bowl. Whisk with a fork until well mixed.

Combine the flour, baking soda, cinnamon, and salt in a large bowl. Pour the cheese mixture into the flour mixture and whisk until incorporated. Do not over mix.

Lightly oil a griddle or large skillet over medium-high heat. Scoop the batter using a ¼ cup measure (for small cakes) or ½ cup measure (for medium cakes) and scrape onto the hot griddle, spreading each pancake to about ½-inch thickness. Cook until the bottom is golden and large bubbles form on the uncooked side, about 2 minutes. Flip and cook the remaining side until golden.

Remove cooked pancakes to a plate, cover with foil, and keep warm in preheated oven until all cakes are made and ready to serve.

Recipe printed with permission from THE REDUCETARIAN SOLUTION edited by Brian Kateman, recipe by Pat Crocker. © 2017 Penguin Random House.

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