Ingredients (Serves 4):
1 heaped cup (250g) cottage cheese or a dairy-free substitute
1 tsp. of vanilla extract
1 tbsp. of coconut sugar
3 heaped tbsp. flour (regular or gluten-free)
1. Place the cottage cheese into a bowl, add egg yolks (keep the whites separate) and crush everything with a fork. Add in the flour, and mix thoroughly.
2. Whisk the egg whites into a stiff foam and add to the cheese mixture. Gently combine the ingredients.
3. Heat a dry, non-stick pan and fry the pancakes (about 2 tbsp. of batter per pancake) in batches, for about 3 minutes, until the bottom is slightly browned. Turn and cook for another 2 minutes.
Suggested Serving: Greek Yogurt, honey and berries.