Serve up a protein-packed breakfast to your cottage crowd before hitting the water.
- 2 bananas
- 1 cup Flourish buttermilk whey pancake mix
- 1 ½ cups oat bran
- 1 cup smooth cottage cheese
- 6 eggs
- 1 scoop PVL protein powder (natural vanilla or banana cream)
- 2 cups low fat milk
- Ricotta cheese
- Maple syrup
- Chopped walnuts
Put all ingredients into a blender until you get a smooth pancake-like batter. Heat the skillet to medium heat and use cooking spray as needed. Flip pancakes and cook until firm in the centre. Top with ricotta cheese, berries, maple syrup, and chopped walnuts.
This recipe makes 12 pancakes, two per serving. Freezer friendly and will stay fresh in the fridge for up to five days.
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