Directions

1. Prepare the marmalade: In a pot, heat the raspberries for around 5 min on medium heat while stirring and mashing the berries with a fork. When cooled down, add the chia seeds and set cold for at least 4 hours. (You can prepare this perfectly the night before. Stored in the fridge stays fresh for around 5 days.)

2. For the peanut butter sauce: In a small pot bring peanut butter to low heat. In Steps and very slowly add some (plant)milk. Add some more if needed until the consistency is as liquid as desired. Let cool down before serving.

3. Pancakes: In a bowl combine oats, cottage cheese, eggs, chocolate chips and a knife tip of salt and with a blender, mix for about 1 min until everything is well combined.

4. Bring a large pan to medium heat. Add butter or olive oil and add the mixture in 2 tbsp portions, spacing them evenly apart. Put a lit on the pan, wait for around 2-3 minutes until the dough bubbles up. Then gently flip the pancake with a spatula and bake until golden brown. It’s very important to watch the heat the entire time, so the pan doesn’t get too hot or cold. It’s a balancing act :)

5. Serve the pancakes stapled with some peanut butter and jelly in every layer. Top with nuts, chocolate - whatever you’re in the mood for :)