Our go-to gluten-free pancake recipe.
Blend the egg whites with the vanilla seeds and the cinnamon until frothy.
Add the oats and blueberries and blend again. Fold in the cottage cheese.
Take 5 of the raspberries and mush them to a pulp (the longer you do this the more juice you will create).
Heat a little of the coconut oil in a frying pan, then add a quarter of the mixture to the pan and fry each pancake until golden brown on each side. Repeat this until you run out of mixture – this should make 4 pancakes.
Scatter the remaining raspberries over the top then pour over the jus.