This is one of the recipe in my e-book! As we go into blueberry season here in Europe, I mastered this big PANCAKE inspired by polish “jagodzianka” 🫐 which is a bun made of yeast dough with crumble or icing on top and blueberry filling inside. YUM!
1 egg
30 g oat flour
10 g plant based protein powder
60 ml plant based milk *
70 g frozen (or fresh) wild blueberries
Pinch of salt
Pinch of baking soda
Toppings:
30 g blueberries
100 g cottage cheese
60 g greek yoghurt
5 g peanut butter
6 g slivered, toasted almonds
Mix the dry ingredients, then add the egg and milk.
Place the mixture in a hot pan on low to medium heat. Add the blueberries on top when you start to see bobbles forming on top.
You can now either cover it with a lid or put the pan in the own.
Top then with cottage cheese mixed with greek yogurt, drizzle with peanut butter and sprinkle with almonds.
ENJOY!
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