Blueberry Cheesecake Pancake Stack

Ingredients

• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 2 (100 g) large eggs, separated
• 1 tbsp (12 g) granulated 1:1 sweetener, divided
• 1 tsp (2 g) lemon zest
• 2 tbsp (15 g) whole-wheat flour
• 2 tbsp (12 g) almond flour
• 1/4 tsp (1 g) baking powder
• 1 tsp (5 ml) avocado oil
• 1/2 cup (74 g) blueberries, fresh or frozen
• 1 oz (28 g) light cream cheese (Neufchâtel)
• 3 tbsp (46 g) plain Greek yogurt, 0%

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Method

1. Blend the cottage cheese, egg yolks, half the sweetener and the lemon zest with a stick blender until smooth, then stir in the whole-wheat flour, almond flour and baking powder.
2. Whisk the egg whites to soft peaks and fold them in, in two additions.
3. Brush a 10-inch (25cm) nonstick skillet with the oil over medium-low heat. Spoon in three rounds of a scant 1/2 cup (120 ml), cover and cook 3 minutes, until the edges look dry, then flip and cook 2 more.
4. Meanwhile simmer the blueberries in a small pan for 4 minutes, until they burst into a sauce. Beat the cream cheese with the yogurt and the rest of the sweetener. Stack the pancakes with the cream between them and pour the warm blueberries over.