Method

To serve:

1. Sliced banana, passionfruit or fruit of choice and honey if desired.
2. In a large bowl combine 250g cottage cheese with the mashed banana and whisked eggs. Stir through the baking powder, cinnamon, vanilla (if using) and tapioca flour. Add the milk and stir gently until just mixed through.
3. Heat a non-stick frypan over medium heat and add a little butter or coconut oil to the pan. When melted and starting to shimmer, pour in about ¾ cup of pancake batter. Allow to spread without tipping the pan and cook for 1-2 minutes until small bubbles appear on the surface. Gently turn (the pancakes are very light and soft) and continue to cook another minuet or so on the other side or until cooked through. Turn onto a plate, cover loosely with foil to keep warm and continue cooking with the remaining batter, adding more butter or oil to the pan as needed.
4. Serve the pancakes topped with the remaining cottage cheese and fruit, adding honey if desired.

Makes 6 pancakes.