Blueberry Cheesecake Pancakes Recipe By Risa

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Heat a skillet on low medium heat.

In a bowl, whisk together 2 extra-large eggs and 1 teaspoon of sugar-free jello cheesecake powder.

Mash 1 medium to large ripe banana using a potato masher and add it to the egg mixture.

Add 1/4 cup of unsweetened vanilla almond milk to the mixture and stir.

Add a splash of lemon juice and a splash of vanilla extract (about 1 teaspoon).

Stir in 1/4 cup of organic wheat bran (optional) and mix well.

Add 1 teaspoon of cinnamon to the mixture and combine thoroughly.

Add 1/2 cup of blueberries into the batter and mix gently.

Pour the batter into the heated skillet, ensuring each pancake is a decent size.

Add a few more blueberries on top of each pancake in the skillet.

Dollop about 1 teaspoon of cream cheese on top of each pancake.

Cook the pancakes for about 5 to 6 minutes until they form and solidify before flipping them over.

Once cooked, place the pancakes on a plate and top with extra heated blueberries and a dollop of cool whip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens