• Dr Susan Baxter

Banana Citrus Ricotta Protein Pancakes and Blueberry Fluff

Updated: Jul 25



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:

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

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

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

  4. 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.

  5. The batter should be thick but not clumpy.

  6. 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.

  7. Top pancakes with blueberries mix.

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