Serves 4 | Per serving

Nutritional information

Calories: 396 | Carbs: 45g | Fats: 18.5g | Protein: 17.5g

Ingredients

• 100 g oats

• 2 large free-range eggs

• 100 g cottage cheese

• 1 ripe banana

• 1 pinch of baking powder

• 1 splash of almond milk

• groundnut oil

  Toppings

• 4 tablespoons almond butter

• 2 teaspoons runny honey

• 4 tablespoons fat-free Greek yoghurt

• 4 fresh figs

• 1 pear

• 1 eating apple

• 1 handful of pomegranate seeds

Step 1

Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Step 2

Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.

Step 3

Heat a frying pan over a medium heat, brush with oil, then pour out any excess.

Step 4

Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.

Step 5

Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.

Step 6

Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.