A zesty and sweet pancake with a fluffy texture.
Blend the egg whites with the vanilla seeds until frothy. Add the oats, orange and lemon juice and zest and the poppy seeds, then blend again. Fold in the cottage cheese.
Fry each pancake in a little of the coconut oil over a medium heat until golden brown (this should make approximately 4 pancakes depending on size).
Add a heaped teaspoon of Greek yoghurt on top, then scatter over the pistachios. Garnish with a slice of orange and lemon and feel free to squeeze some more juice over the pancakes.