Cinnamon Apple Cottage Cheese Pancakes

Description

Cinnamon Apple Cottage Cheese Pancakes are cozy oat pancakes with blended cottage cheese, eggs, cinnamon, vanilla, and tender maple-cooked apple pieces. The apples soften first, then fold into the rested batter for warm apple flavor in every pancake, with reserved apples and Greek yogurt on top.

Instructions

1. 1Equipment: a small saucepan, a medium nonstick skillet, a blender, a 1/4-cup measuring cup, a silicone spatula, a cutting board, a sharp knife, a vegetable peeler, and a plate.
2. 2Peel the apple with the vegetable peeler. Cut it in half through the core, then into quarters, and cut out the core sections. Lay each piece flat and dice into 1/4-inch pieces. You should have about 1 cup.
3. 3Place the saucepan over medium-low heat (about 3 out of 10). Add 1 teaspoon butter and let it melt and foam for 30 seconds.
4. 4Add the diced apple, 1 tablespoon maple syrup, and 1/2 teaspoon cinnamon. Stir to coat. Cook for 4 to 5 minutes, stirring often, until the apples are tender when poked with a knife but still hold their shape. Turn off the heat and set aside to cool slightly.
5. 5Add the 1 cup rolled oats (about 96 g) to the blender and blend on high for 30 seconds, until they look like flour. (If you are using ready-made oat flour, use the same 96 g — about 3/4 cup plus 1 tablespoon — not a full cup. Still run the blender in the next step so the cottage cheese blends smooth.)
6. 6Add the 1/2 cup cottage cheese, 2 eggs, 1/3 cup almond milk, 1 tablespoon maple syrup, 1 teaspoon vanilla, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Blend on medium for 20 seconds. Stop, scrape the sides, then blend 10 more seconds until smooth. The batter should look like thick yogurt.
7. 7Let the batter rest for 5 minutes. This lets the oats soak up the liquid and makes fluffier pancakes.
8. 8Place the skillet over medium-low heat (about 4 out of 10). Heat for 2 minutes, then add 1/2 teaspoon of the butter or coconut oil and swirl to coat.
9. 9Gently stir about 2/3 of the cooked apples into the rested batter, using just 2 or 3 strokes. Save the rest for topping.
10. 10Pour 1/4 cup of batter into the skillet for each pancake, adding 1 or 2 more with 2 inches between them. Do not press them down; the air helps keep them fluffy.
11. 11Cook for 2 to 3 minutes, until small bubbles form and pop on the surface and the edges look dry and set. Peek underneath with the spatula; the bottom should be golden brown.
12. 12Slide the spatula fully under the pancake and flip in one quick motion. Cook for 1 1/2 to 2 more minutes, until the second side is golden and the middle springs back when lightly pressed.
13. 13Move the pancakes to the plate. Add the second 1/2 teaspoon butter or coconut oil to the skillet and repeat with the rest of the batter. You should get about 6 pancakes.
14. 14Divide the pancakes between 2 plates. Top each stack with half of the reserved warm apples, 1 tablespoon Greek yogurt, and 1/2 teaspoon maple syrup. Serve right away.

Tips and Tricks

1. 1

   Dice the apple into 1/4-inch pieces. Small, even pieces soften within 4 to 5 minutes, spread through the batter, and do not make the pancakes tear when flipped. Larger pieces can remain firm and weigh down the centers.

2. 2

   Cook the apples before folding them in. This gives the fruit a tender texture and deeper cinnamon-maple flavor. Raw apple pieces can release moisture into the batter and make the pancakes cook unevenly. Tender apples make each bite taste warmer.

3. 3

   Let the batter rest. Five minutes gives the oats time to absorb liquid and thicken. This makes the pancakes sturdier, easier to flip, and less likely to spread too thin in the skillet. This makes the batter easier to scoop.

4. 4

   Keep the heat medium-low. Oat and cottage cheese pancakes need time to cook through. If the skillet is too hot, the outside can brown before the middle has a chance to set. Lower heat gives the centers time to finish.