Pumpkin Cheesecake Protein Pancakes
Servings: 1 serving
Calories: 417kcal
Ingredients
- 1/3 cup rolled oats
- 1 tbsp almond flour
- 1 scoop Cellucor Cinnamon Swirl whey protein
- 1/8 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1 egg white
- 1/4 cup pumpkin puree
- 2 tbsp unsweetened vanilla almond milk
Cheesecake Topping Ingredients:
- 3 tbsp non-fat vanilla Greek yogurt
- 2 tbsp fat free cottage cheese
- 1 tbsp unsweetened vanilla almond milk
- 1 tbsp Cellucor Whipped Vanilla whey protein
- 2 packets Truvia
Instructions
- In a food processor or Nutribullet, process the topping ingredients until smooth. If using a Nutribullet, blend the cottage cheese and almond milk first, then add the rest and blend. Set aside.
- In a food processor or Nutribullet, grind the oats into a fine powder.
- Mix all pancake ingredients until smooth.
- Heat a griddle or large non-stick pan over medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
- Layer pancakes with cheesecake topping and serve.
Nutrition
Calories: 417kcal | Carbohydrates: 37g | Protein: 47g | Fat: 8g | Cholesterol: 45mg | Sodium: 432mg | Fiber: 6g | Sugar: 8g