Dr Susan Baxter
Banana Citrus Ricotta Protein Pancakes and Blueberry Fluff
Updated: Jul 25, 2022
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
1/4 cup blueberries
2 tbsp blueberry casein
water (enough to cover blueberries)
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
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.