Makes 1 serving
¼ cup heavy cream
1 ½ cup frozen fruit
2 Tbsp chia seeds or ground flax seeds
2 Tbsp unflavored fiber powder
¼ cup unflavored collagen peptides, or your preferred protein powder
½ cup apple sauce
¾ cup cold water or milk
Combine all ingredients in a blender and blend for 30 seconds or until smooth.
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1 serving or 2 small servings
Pancake:
2 eggs
2 oz cream cheese
1 Tbsp melted butter or oil
2 Tbsp almond flour
2 tsp psyllium husk powder
Cream:
1 oz cream cheese
¼ cup ricotta
1/8 tsp vanilla extract or almond extract
½ Tbsp sugar
2 Tbsp collagen peptides
¼ cup berries
Preheat a skillet to medium temperature. Beat the pancake ingredients together until smooth. Use cooking spray on the skillet and pour pancakes in. This will make 2 fairly large and thin pancakes, or you can divide it however you want.
While that is cooking, beat together the cream ingredients. If you use a machine, you can roughly mash the berries; not so much when whisking by hand, so it depends on what texture you want.
Flip the pancakes when they are bubbly and the edges are pulling away from the skillet, the bottom should be browned. Cook for 1-2 more minutes. Serve with the berry cream spread on them.
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.5 oz chia seeds
.3 oz psyllium fiber, or your preferred fiber powder
1 oz collagen peptides, or your preferred protein powder
.5 oz chopped nuts or nut butter
4 oz ricotta
2 oz milk
2 oz frozen mixed berries, or your preferred fruit
a dash of salt
Stir all ingredients together.
I measure the ingredients by weight for the sake of accurately tracking nutrition.
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