These pineapple pancakes with coconut are packed with tropical flavours to brighten up your day.
Makes one serving
4 egg whites
Seeds of one vanilla pod
2 tablespoons of oats, blitzed into a powder
Handful of fresh pineapple, chopped
3 tablespoons of cottage cheese
1 teaspoon of coconut oil
1 teaspoon of full fat Greek yoghurt
1 tablespoon of coconut flakes
Blend the egg whites with the vanilla seeds until frothy. Add the oats and half of the pineapple and blend again. Now fold in the cottage cheese.
Fry each pancake in a little of the coconut oil over medium heat until golden brown (this should make approximately 4 pancakes depending on size).
To serve, stack the pancakes and add a heaped teaspoon of Greek yoghurt on top. Then scatter the remaining pineapple and sprinkle the coconut over the top.
Recipe provided by Six Pack Revolution – a finely tuned health, fitness and nutrition programme guaranteed to get you extreme lean results in 90 days, founded by Scott Harrison in 2017.