Cottage Cheese and Millet Pancakes with Warm Apricot Chia Compote

Instructions

1. 1

   In a small saucepan, combine the dried apricots, orange juice, orange zest, 15 ml (1/2 tbsp) of the honey, 1 g of the cinnamon, and 10 g (2 tsp) of the butter. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the apricots soften and the liquid becomes lightly syrupy.

2. 2

   Remove the saucepan from the heat, add the chia seeds, stir well, and let the compote rest for 5 minutes so it thickens while you prepare the pancakes.

3. 3

   In a large bowl, combine the cooked millet, cottage cheese, eggs, milk, the remaining 15 ml (1/2 tbsp) honey, and the vanilla extract. Stir until mostly smooth but still slightly textured.

4. 4

   Add the oat flour, baking powder, the remaining 1 g cinnamon, and the salt. Mix just until incorporated. Let the batter rest for 3 minutes so the flour can hydrate.

5. 5

   Heat a large nonstick skillet or griddle over medium heat, roughly a surface temperature of 350°F to 375°F (175°C to 190°C). Add the remaining butter gradually to grease the surface.

6. 6

   Scoop pancakes of about 3 tablespoons of batter each onto the hot skillet. Cook for 2 to 3 minutes on the first side, until golden underneath and beginning to look set around the edges; then flip and cook 2 minutes more until cooked through.

7. 7

   Keep the cooked pancakes on a warm plate. If desired, hold them for up to 5 minutes in an oven at 200°F (95°C) while finishing the remaining batches.

8. 8

   Serve the pancakes warm with the warm apricot chia compote spooned over the top, and finish with the chopped pistachios for a crunchy contrast.