time 30 minutes

Power Blueberry Peanut Butter Pancakes

793 Calories
29.2g Protein
70.8g Carbs
47.3g Fat


minus 1 serving plus
65 grams Greek Yogurt
65 grams Low-Fat Cottage Cheese
1 Egg
40 grams Whole Wheat Flour
2 tbsp Sunflower Oil
1 wedge of Lemon
1 pinch of Salt
100 grams Blueberries
1 tbsp Honey
20 grams Peanut Butter
0.5 tsp Baking Soda


Step 1: In a mixing bowl, whisk together the yogurt, cottage cheese, egg, and juice from a wedge of lemon.

Step 2: In another bowl, mix the flour with the salt and baking soda… things are getting exciting now.

Step 3: Fold the yogurty, cheesy mix into the floury mix and stir until blended.

Step 4: Heat a medium-sized pan over a medium to low heat with a small amount of the sunflower oil.

Step 5: Using a ladle, pour about ⅓ of the pancake batter into the pan.

Step 6: As the pancake begins to bubble on top, flip to cook the other side (about 2 minutes).

Step 7: Continue this process with the remaining batter.

Step 8: While the pancakes cook, mix the blueberries, honey, and peanut butter in a small bowl. Then, cover, and place in the microwave for 30 - 60 seconds.

Step 9: Serve the pancakes with the peanut butter and blueberry sauce on top.

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