Peanut Butter Protein Pancake With Blueberry Vanilla Topping - cooking recipe

Ingredients

1 egg
1 tablespoon peanut butter, natural style
1 tablespoon skim milk
1 pinch baking soda
1 pinch salt
1/2 cup vanilla yogurt
1 tablespoon blueberries
1 tablespoon cottage cheese
artificial sweetener, to taste

Preparation

Spray a non stick skillet with cooking spray and heat on medium until hot.
Beat egg, peanut butter, milk, soda and salt until smooth. If your egg is large, use a heaped tablespoon of peanut butter and maybe some more milk.
Pour mixture into hot greased skillet and cook until surface of the pancake is no longer liquid (about three or four minutes; maybe reduce heat a little and cover the skillet so that the pancake doesn't burn).
Flip and cook about two or three more minutes until done.
Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.
Transfer pancake to a plate and top with yogurt mixture.
Enjoy!