Banana Citrus Ricotta Protein Pancakes and Blueberry Fluff

Ingredients

• 1/2 cup oats

• 1 scoop whey in banana crème/vanilla ice cream

• 2 bananas, mashed

• 1 tsp baking powder

• 1 grapefruit (or lime) (juice and zest)

• 1/2 cup ricotta (or see below for substitute)

• 1/3 cup almond milk

Blueberry Compote:

• 1/4 cup blueberries

• 2 tbsp blueberry casein

• water (enough to cover blueberries)

• pinch cardamom

Cashew Cheese (ricotta substitute):

• 2 cups cashews (soaked in water overnight & drained)

• 1/2 cup water

• 1/2 tsp garlic powder

• 1 tsp salt

• Juice of 1 lemon

• 1 tsp nutritional yeast

Preparation:

1. Make cashew mix: blend all of the ingredients in the cashew list and blend until smooth. Set aside.

2. Add berries, water, cardamom, casein in a bowl and stir.

3. Grind oats in a blender roughly, then add baking powder and pulse.

4. Add oats, mashed bananas, whey, the citrus juice and zest, cashew cheese, 4 tbsp almond milk and blend until smooth. Now add the baking powder.

5. The batter should be thick but not clumpy.

6. Ladle the pancake batter into a hot skillet. You may not see bubbles in this batter, so you’ll have to look to the edges as they curl up a bit, to lift it a little and check the back side before you flip.

7. Top pancakes with blueberries mix.