Panqueques de Cottage y Manzana

• Preparation Time: 8 minutes

• Cooking Time: 12 minutes (2 batches of 6 minutes each)

• Resting Time (Batter): None (cook immediately)

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🥣 Ingredients (Makes 8-10 small pancakes – Serves 2)

• 1 cup (225g) cottage cheese (4% milkfat or low-fat both work)

• 2 large eggs

• ½ cup (60g) rolled oats (or oat flour)

• 1 medium apple (e.g., Granny Smith or Fuji), peeled and coarsely grated

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• Pinch of sea salt

• 1–2 tablespoons coconut oil or butter (for frying)

For serving (optional but recommended):

• Plain Greek yogurt or more cottage cheese

• Sliced fresh apple or berries

• A drizzle of honey or maple syrup

• A sprinkle of cinnamon or chopped walnuts

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🔪 Instructions

Step 1: Prepare the apple

Peel the apple, then grate it using the large holes of a box grater. Place the grated apple into a clean kitchen towel or onto several layers of paper towel. Squeeze firmly to remove excess liquid. Do not skip this step – removing moisture prevents soggy pancakes. Set aside.

Step 2: Blend the base

In a blender or food processor, combine:

• Cottage cheese

• Eggs

• Rolled oats

• Baking powder

• Cinnamon

• Vanilla extract

• Salt

Blend on medium speed for 30–45 seconds until completely smooth. The batter will be thick – similar to a loose oatmeal consistency.

Step 3: Fold in the apple

Transfer the blended batter to a mixing bowl. Add the squeezed, grated apple. Fold gently with a silicone spatula until just combined. Do not overmix.

Step 4: Preheat the pan

Place a large non-stick skillet or griddle over medium-low heat. Add ½ tablespoon of coconut oil or butter. Let it melt and become hot but not smoking. Intensity note: Too high heat will burn the outside before the inside cooks. Medium-low is your friend here.

Step 5: Cook the pancakes

For each pancake, scoop 2 tablespoons of batter onto the skillet. Gently spread into a 3-inch circle. You should fit 3–4 pancakes per batch. Cook for 2–3 minutes until small bubbles appear on the surface and the edges look set. Flip carefully using a thin spatula. Cook the second side for another 1–2 minutes until golden brown and springy to the touch.

Step 6: Keep warm & repeat

Transfer cooked pancakes to a plate and cover loosely with foil. Repeat with remaining batter, adding more oil/butter as needed between batches. Lower heat slightly if pancakes are browning too fast.

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✅ Final step: Serve immediately

Stack the pancakes on a warm plate. Top with a dollop of Greek yogurt, fresh apple slices, a drizzle of honey, and an extra pinch of cinnamon.

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📊 Nutrition Information (Per serving – 4–5 pancakes, without added syrup)

Calculated using 4% cottage cheese, large eggs, medium apple, 1 tbsp coconut oil for cooking.

*Percent Daily Values are based on a 2,000-calorie diet. Your values may change depending on ingredient brands and serving size.*

Note on nutrition: These pancakes are naturally lower in sugar and higher in protein than traditional pancakes thanks to the cottage cheese and oats. Using low-fat cottage cheese reduces fat by ~30% but may slightly alter texture (add 1 tbsp milk if batter seems too thick).

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👩‍🍳 Chef’s Notes & Variations

• Make it gluten-free: Use certified gluten-free oats.

• Make it dairy-free: Substitute cottage cheese with firm or soft tofu (blended) and use a vegan butter. Texture will be denser but still delicious.

• Add crunch: Fold in 2 tablespoons of chopped walnuts or pecans with the apple.

• Savory-sweet twist: Reduce cinnamon to ½ tsp and add ¼ tsp nutmeg + a crack of black pepper.

• Meal prep: These pancakes freeze beautifully. Cool completely, layer between parchment paper, and freeze in a zip-top bag. Reheat in a toaster or 350°F oven for 5 minutes.

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🍎 Storage & Leftovers

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Up to 2 months.

• Reheating: Best in a toaster (crispy edges) or a pan over medium heat for 1 minute per side. Avoid microwaving – it makes them rubbery.

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❓ Troubleshooting (FAQ)

Q: Why are my pancakes sticking?
A: The pan wasn’t hot enough when you added oil, or you need more oil. Use medium-low heat and let the oil shimmer before adding batter.

Q: Can I make these without a blender?
A: Yes. Mash the cottage cheese with a fork until relatively smooth, whisk eggs separately, then combine. Use oat flour instead of rolled oats. The texture will be slightly lumpy but still tasty.

Q: My pancakes are too wet inside.
A: You forgot to squeeze the grated apple, or your heat was too high (outside browned, inside undercooked). Reduce heat and cook longer.