Coconut Ricotta Pancakes & Blueberry Cheesecake Topping

Coconut Ricotta Pancakes & Blueberry Cheesecake Topping

Cals 300, Carbs 24, Fat 6, Protein 37, Sugar 13, Fiber 9

Pancake
2 TBSP Ground Flax Meal
1 TBSP Coconut Flour
1/4 Cup Ricotta
1/4 Cup Liquid Egg
*Optional 2 TBSP Unsweetened Shredded Coconut
1/2 TSP Baking Powder
2 TBSP Stevia
1 TSP Vanilla Extract
1 TBSP Water

Topping:
10 Grams Vanilla Protein
1 Oz Fat Free Cream Cheese
2-3 Oz Fat Free Greek Yogurt
1/4 Cup Frozen Blueberries
1/2 TBSP Stevia

- Mix pancake ingredients
- Coat pan with non-stick spray/coconut oil
- Cook batter as a regular pancake (makes 2-3 pancakes)

- In a separate bowl, vigorously mix topping ingredients (excluding blueberries)
- In a small dish, microwave blueberries for 20 second intervals, until sauce-like
- Mix berries and cream cheese topping, or drizzle over pancakes separately.