Peanut Butter Protein Pancake With Blueberry Vanilla Topping |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I use to make this pb pancake for years and was astonished not to find it on zaar. After making Homemade Thick Vanilla Yogurt for the first time I thought it would be nice with my pb pancake - and here it is! This makes one large pancake for one person. Nice for breakfast, but also very good as protein rich after workout snack. I don't add any sweetener because the yoghurt is sweet enough for me, but if you like it sweeter, feel free to add sweetener to the yoghurt-blueberry mixture. 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:
1. Spray a non stick skillet with cooking spray and heat on medium until hot.
2. 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.
3. 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).
4. Flip and cook about two or three more minutes until done.
5. Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.
6. Transfer pancake to a plate and top with yogurt mixture.
7. Enjoy!
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