Acai Pancake Bake

Preheat the oven to 350°F (350°F) and place a rack in the middle of the oven.

Line a 20 × 12 cm (8 × 5 in) baking pan with parchment paper, allowing excess paper to hang over the edges for easy removal later.

In a high‑speed blender, combine the cottage cheese, ripe banana, eggs, and Greek yogurt. Blend until the mixture is completely smooth and no lumps remain.

Add the oats, acai powder, baking powder, vanilla extract, maple syrup, and a pinch of salt to the blender. Pulse briefly just to incorporate the dry ingredients without over‑mixing.

Let the batter rest for 5 minutes; this allows the oats to absorb moisture and the leavening agents to activate, resulting in a lighter texture.

After resting, gently stir the batter with a spatula to ensure an even consistency.

Pour the batter into the prepared pan, spreading it evenly with the spatula.

Scatter the frozen blueberries over the surface of the batter and press them lightly so they adhere but do not sink completely.

Place the pan in the preheated oven and bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the pan from the oven and let the pancake bake cool in the pan for about 5 minutes; this makes it easier to cut and prevents it from falling apart.

Transfer the bake to a cutting board, slice into four equal portions, and arrange each slice on a serving plate.

Top each slice with a dollop of Greek yogurt, then add fresh mango cubes, raspberries, blueberries, banana slices, coconut flakes, granola, a sprinkle of extra acai powder, and a few mint leaves for color and freshness.

Serve immediately, or cover and refrigerate for up to 2 days. Reheat gently in a 300°F (300°F) oven for 10 minutes if desired.