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15 minutes
- 100 g oats
- 100 g cottage cheese
- 1 ripe banana
- 1 pinch of baking powder
- 1 splash of almond milk
- groundnut oil
- 4 tablespoons almond butter
- 2 teaspoons runny honey
- 4 tablespoons fat-free Greek yoghurt
- 4 fresh figs
- 1 pear
- 1 eating apple
- 1 handful of pomegranate seeds
- In a blender, blend pancake ingredients (excluding oil) until smooth. Adjust consistency with a splash of almond milk if needed. Prepare toppings in small bowls, slicing figs. Grate pear and apple, then mix with pomegranate. Set aside. Heat a frying pan over medium heat, brush with oil, and pour out excess. Drop batter into pan using heaped tablespoons and cook for about 3 minutes until bubbles form. Carefully flip and cook until golden. Transfer to a plate. Layer pancakes with fruit, almond butter, honey, and yogurt. Enjoy!
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