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.
BLUEBERRY CHEESECAKE FILLING
1 container Dannon Light N Fit Blueberry Greek Yogurt
¾ c. dry curd cottage cheese
WARM BLUEBERRY SAUCE
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!