Cottage cheese pancakes with banana and coconut recipe
 These high protein cottage cheese pancakes are lovely and fluffy and easy to make. We love them with banana, lime and coconut, but you can top with anything you like! Each serving provides 495 kcal, 23.2g protein, 67.8g carbohydrate (of which 23.7g sugars), 13.8g fat (of which 6.3g saturates), 3.5g fibre and 1.37g salt. 120g/4¼oz self-raising flour½ tsp baking powder2 free-range eggs4 tsp runny honey1 tsp vanilla extract 200g/7oz cottage cheese5g desiccated coconutvegetable oil or cooking oil spray, for frying1 banana, peeled and sliced1 small lime, juice and zest 120g/4¼oz self-raising flour ½ tsp baking powder 2 free-range eggs 4 tsp runny honey 1 tsp vanilla extract 200g/7oz cottage cheese 5g desiccated coconut vegetable oil or cooking oil spray, for frying 1 banana, peeled and sliced 1 small lime, juice and zest Method Mix the flour and baking powder together in a large bowl. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest.Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside.Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches.Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine.Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve. Mix the flour and baking powder together in a large bowl. Mix the flour and baking powder together in a large bowl. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside. Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches. Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches. Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine. Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine. Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve. Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve.