1.
For the salsa, heat half the oil in a frypan over medium-low heat, add onion and capsicum, then cook for 5 minutes or until onion is softened. Add the balsamic and basil, and season. Warm through for 1-2 minutes, then set aside.
2.
For the pancakes, sift the flour, baking powder and soda into a bowl.
3.
Stir in the cottage cheese and season.
4.
In a separate bowl, whisk eggwhites until soft peaks form, then carefully fold into the cottage cheese mixture.
5.
Heat remaining tablespoon of olive oil in a non-stick frypan over medium heat.
6.
Place tablespoonfuls of batter into pan and cook for 1 minute each side until golden, then remove and keep warm.
7.
Continue with remaining mixture.
8.
Serve with salsa and extra cottage cheese. Garnish with basil.