Peanut Butter Protein Pancake With Blueberry Vanilla Topping

1. 1

   Spray a non stick skillet with cooking spray and heat on medium until hot.

2. 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. 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. 4

   Flip and cook about two or three more minutes until done.

5. 5

   Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.

6. 6

   Transfer pancake to a plate and top with yogurt mixture.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.