Fitness - Cottage Cheese and Coconut Pancakes

Makes 2 serves. Coconut-flour pancakes blended with cottage cheese and eggs, served with mango and coconut yoghurt.

Ingredients

110 g		cottage cheese
4		eggs
1 tsp	5 ml	vanilla
2 tsp	10 ml	honey (optional)
35 g		coconut flour
½ tsp	2.5 ml	baking soda
pinch		salt
1		mango, peeled and sliced (topping)
200 g		low-fat plain yoghurt (topping)
1 tbsp	15 ml	desiccated coconut (topping)
to garnish		coconut flakes, toasted, to garnish
to garnish		lime zest, to garnish

Place the cottage cheese, eggs, vanilla and honey (if using) in a high-powered blender and blend until smooth and creamy.
Add the flour, baking soda and salt and blend again until combined. Leave to sit for 5 minutes to thicken.
For the topping, place the yoghurt and desiccated coconut in a small bowl and mix until well combined. Cover with plastic film and refrigerate until ready to use.
Heat a non-stick fry pan over medium-high heat and spray lightly with oil spray. Pour a ladleful of the batter into the pan. Cook for 2-3 minutes or until bubbles rise to the surface and the underside is golden brown. Use a spatula to flip and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
Repeat with the remaining batter until finished.
To serve, divide the pancakes over two serving plates and top with the mango, coconut yoghurt, coconut flakes and lime zest. Enjoy!