This gluten-free pancake recipe has a tropical twist
Blend the egg whites with the vanilla seeds until frothy. Add the oats and half the pineapple and 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).
Add a heaped teaspoon of Greek yoghurt on top, then scatter over the remaining pineapple and a sprinkling of coconut flakes.