Peanut Butter Protein Pancake With Blueberry Vanilla Topping
photo by Linky
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 pancake
- Serves:
- 1
ingredients
- 1 egg
- 1 tablespoon peanut butter, natural style
- 1 tablespoon skim milk
- 1 pinch baking soda
- 1 pinch salt
- 1⁄2 cup vanilla yogurt
- 1 tablespoon blueberries
- 1 tablespoon cottage cheese
- artificial sweetener, to taste
directions
- Spray a non stick skillet with cooking spray and heat on medium until hot.
- Beat egg, peanut butter, milk, soda and salt until smooth. If your egg is large, use a heaped tablespoon of peanut butter and maybe some more milk.
- Pour mixture into hot greased skillet and cook until surface of the pancake is no longer liquid (about three or four minutes; maybe reduce heat a little and cover the skillet so that the pancake doesn't burn).
- Flip and cook about two or three more minutes until done.
- Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.
- Transfer pancake to a plate and top with yogurt mixture.
- Enjoy!
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Reviews
-
Flavor = 5 stars; Ease of making = 3 stars. I could not get the peanut butter to blend in with the egg, even though I ended up using my immersion blender. And based on other reviewers, I was verrry careful, but still couldn't flip it completely. I liked the yoghurt/blueberry/cottage cheese blend! made for CCQ - Culinary Quest 2014
-
This was fantastic! I was surprised that it didn't contain any flour - and almost added any - but then I thought "it'll be an adventure". ...And it certainly was! I didn't make the topping, as I didn't have any cream cheese or yoghurt. Instead, I added 1 tablespoon brown sugar to the recipe, and chucked it in the microwave with some raspberries. I highly recommend this for a luxurious, healthy, weekend breakfast!