1/2    cup quinoa, dry (You may substitute 11/2 to 2 cups slow-cook, dry oatmeal.)
    11/2    cups water
          2    teaspoons vanilla
          3    teaspoons cinnamon
          3    apples peeled, cored and diced
          4    tablespoons butter
          1    teaspoon cinnamon
    11/4    cups cottage cheese
          4    eggs, beaten
      1/4    teaspoon baking soda
      1/2    teaspoon baking powder
          1    tablespoon honey
   1/2 +    cup flour (to consistency)
      1/2    cup dried cranberries
          1    tablespoon honey

Pour dry quinoa into small saucepan and heat, gently swirling until toasted with a nutty aroma. Add water, 2 teaspoons vanilla and 3 teaspoons cinnamon; simmer covered until liquid is absorbed. Transfer to mixing bowl. Dice apples while quinoa cooks, then place apples, 4 tablespoons butter and 1 teaspoon cinnamon in saucepan; mix well and cook on low. With a fork, mix quinoa with cottage cheese; then mix in eggs, baking soda, baking powder and 1 tablespoon honey. Stir flour in batches to thicken pancake consistency. Heat and oil or butter pan. Cook cottage cakes as you would regular pancakes. Add dried cranberries and 1 tablespoon honey to apple mixture and cook till berries plump and apples are translucent. Then serve over warm cottage cakes.