Banana Citrus Ricotta Protein Pancakes and Blueberry Fluff

Mar 29, 2022

1 min read

Ingredients

1/2 cup oats

1 scoop whey in banana crème/vanilla ice cream

2 bananas, mashed

1 tsp baking powder

1 grapefruit (or lime) (juice and zest)

1/2 cup ricotta (or see below for substitute)

1/3 cup almond milk

Blueberry Compote:

1/4 cup blueberries

2 tbsp blueberry casein

water (enough to cover blueberries)

pinch cardamom

Cashew Cheese (ricotta substitute):

2 cups cashews (soaked in water overnight & drained)

1/2 cup water

1/2 tsp garlic powder

1 tsp salt

Juice of 1 lemon

1 tsp nutritional yeast

Preparation:

Make cashew mix: blend all of the ingredients in the cashew list and blend until smooth. Set aside.

Add berries, water, cardamom, casein in a bowl and stir.

Grind oats in a blender roughly, then add baking powder and pulse.

Add oats, mashed bananas, whey, the citrus juice and zest, cashew cheese, 4 tbsp almond milk and blend until smooth. Now add the baking powder.

The batter should be thick but not clumpy.

Ladle the pancake batter into a hot skillet. You may not see bubbles in this batter, so you’ll have to look to the edges as they curl up a bit, to lift it a little and check the back side before you flip.

Top pancakes with blueberries mix.

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