Peanut Butter Protein Pancake With Blueberry Vanilla Topping Recipes

Steps:

• 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!

Steps:

• Combine flour, sugar, baking powder and salt in a large bowl.
• Combine milk and remaining ingredients.
• Add to flour mixture.
• Stir until smooth.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

Steps:

• In large bowl mix together flour, baking powder and salt. Set aside.
• In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
• Pour the milk mixture into the flour mixture, stirring just until blended.
• Lightly coat griddle or skillet with oil and heat it over medium-high heat.
• Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.