Blueberry Cheesecake Protein Pancake

1 c. all purpose flour
1 c. whole wheat flour
2 scoops vanilla protein powder
2 ½ t. baking powder
pinch of salt
2 large eggs
2 T. canola oil
1 ¾ c. to 2 c. milk
fresh or frozen (defrosted) blueberries
Mix flours, protein powder, baking powder and salt in a large bowl, set aside. In a small bowl mix canola oil and eggs and add to dry ingredients. Add milk until you reach the desired thickness of  batter. Heat griddle pan to medium low, use a lower heat if you have a very thick batter, add ½ c. batter to pan and sprinkle with a few blueberries (not too many or your pancake won’t cook all the way through). Cook until nicely browned on the bottom then flip over to cook on the other side.

1 container Dannon Light N Fit Blueberry Greek Yogurt
¾ c. dry curd cottage cheese
Mix together.

1 c. fresh or frozen  blueberries
2-3 T. sugar
Put blueberries and sugar in a pan over medium heat. Cook, stirring frequently until mixture comes to a boil. Reduce heat and let simmer until 5-10 minutes, stirring occasionally.

Lay pancake down on a plate and spread with some of the blueberry cheesecake topping and top with another pancake. Spoon some of the warm blueberry sauce over the top and add a dollop of the blueberry cheesecake filling. Enjoy with some blueberry flavored agave syrup. Delicious!

Date: February 25, 2013