A delightful and nutritious pancake recipe that combines the rich flavors of peanut butter with a refreshing blueberry yogurt topping.
Heat a non-stick skillet over medium heat until warm.
Ensure the skillet is evenly heated to prevent sticking.
In a mixing bowl, whisk together the egg, peanut butter, milk, baking powder, and salt until smooth.
Use a fork or whisk to combine the ingredients thoroughly.
Pour the batter into the skillet, forming a pancake, and cook until bubbles form on the surface and the edges look set, about 3 minutes.
Cook on medium-low heat to ensure even cooking.
Flip the pancake and cook for another 2 minutes until golden brown and cooked through.
Use a spatula to gently flip the pancake to avoid breaking it.
In a blender, combine the yogurt, blueberries, and honey, blending until smooth.
Blend until the sauce reaches your desired consistency.
Stir the cottage cheese into the blueberry sauce.
Mix gently to maintain a creamy texture.
Serve the pancake on a plate and top with the blueberry yogurt sauce.
Garnish with extra blueberries or a drizzle of honey for presentation.
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