Cottage Cheese Oat Pancakes with Warm Chai Apple Compote and Crunchy Pumpkin Seeds

Instructions

1. 1

   1. In a small skillet, toast the pumpkin seeds over medium heat for 2 to 3 minutes, stirring constantly, until nutty and fragrant. Add the maple syrup and a pinch of the salt, cook 30 seconds more until coated, then transfer to a plate to cool.

2. 2

   2. In the same skillet, add the apples, strong chai tea, brown sugar, ground ginger, ground cardamom, lemon juice, and a pinch of salt. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the apples are tender and the liquid becomes a light compote. Keep warm.

3. 3

   3. For a finer texture, pulse the oats in a blender or food processor for a few seconds. Mix them in a bowl with the baking powder, ground cinnamon, and the remaining salt.

4. 4

   4. In another bowl, whisk together the cottage cheese, eggs, milk, honey, vanilla extract, and melted butter until well combined. Stir in the dry ingredients and let the batter rest for 5 minutes so the oats can hydrate.

5. 5

   5. Heat a nonstick skillet or griddle over medium-low heat. If using the oven to keep them warm, preheat it to 200 °F / 95 °C. Grease the surface with the neutral oil or a little extra butter.

6. 6

   6. Pour about 60 ml, or 1/4 cup, of batter per pancake. Cook for 2 to 3 minutes on the first side, until bubbles appear and the edges look set; flip and cook 1 to 2 minutes more until golden. Adjust the heat as needed to prevent burning.

7. 7

   7. Transfer the cooked pancakes to the oven at 200 °F / 95 °C if you want to keep them warm while finishing the remaining batter.

8. 8

   8. Serve the pancakes hot, topped with the warm chai apple compote and finished with the crunchy pumpkin seeds.