1.Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar and whisk well, then pour in the oil and milk and mix again.
2.Mix in the flour and baking powder until smooth mass forms.
3.Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan. Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
4.Flip over and cook for another 2-2.5 minutes until browned on the other side. Serve hot or cold

1 cup (200g) cottage cheese
2 eggs
2 tbsp. coconut sugar
2 tbsp. coconut oil, melted
⅓ cup (80ml) coconut milk, carton
1 ⅓ cup (160g) wheat flour
2 tsp. baking powder
around 24 raspberries
around 32 blueberries

Makes 8