30 minutes
Power Blueberry Peanut Butter Pancakes
- Calories
- 793
- Protein
- 29.2g
- Carbs
- 70.8g
- Fat
- 47.3g
Ingredients (for 1 serving)
- 65 grams Greek Yogurt
- 65 grams Low-Fat Cottage Cheese
- 1 Egg
- 40 grams Whole Wheat Flour
- 2 tbsp Sunflower Oil
- 1 wedge of Lemon
- 1 pinch of Salt
- 100 grams Blueberries
- 1 tbsp Honey
- 20 grams Peanut Butter
- 0.5 tsp Baking Soda
Preparation
Step 1: In a mixing bowl, whisk together the yogurt, cottage cheese, egg, and juice from a wedge of lemon.
Step 2: In another bowl, mix the flour with the salt and baking soda… things are getting exciting now.
Step 3: Fold the yogurty, cheesy mix into the floury mix and stir until blended.
Step 4: Heat a medium-sized pan over a medium to low heat with a small amount of the sunflower oil.
Step 5: Using a ladle, pour about ⅓ of the pancake batter into the pan.
Step 6: As the pancake begins to bubble on top, flip to cook the other side (about 2 minutes).
Step 7: Continue this process with the remaining batter.
Step 8: While the pancakes cook, mix the blueberries, honey, and peanut butter in a small bowl. Then, cover, and place in the microwave for 30 – 60 seconds.
Step 9: Serve the pancakes with the peanut butter and blueberry sauce on top.