Blueberry Cheesecake Pancakes




• 1 dl buckwheat flour

• 1 egg

• 1½ dl almond milk

• 100g blueberries

• 2 scoops vanilla protein powder

• 2 tbsp corn flour

• 2 tsp lemon juice

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt


Cheesecake filling:

• 50g light cream cheese

• 1 dl Greek yogurt

• 1 scoop vanilla protein powder

• 1 tsp vanilla extract

• 2 tsp stevia



For the filling, combine all ingredients and put in the fridge.

For the pancakes, combine the dry ingredients in a bowl and set aside. Put the other ingredients in a blender and process until smooth. Combine the wet and dry ingredients. Set aside for 10 minutes to rest.

Meanwhile, heat a nonstick pan to low-medium heat. Spray with oil if needed.

Add a few tablespoons of batter to the skillet at a time. Cook for a few minutes until bubbles begin to form on the surface, then flip. Keep the heat at low to maintain the blue color of the pancakes.


Nutritional values per serving

467 kcal / 12g fat / 47g carbs / 47g protein