Pumpkin Cheesecake Protein Pancakes
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Pumpkin Cheesecake Protein Pancakes
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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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
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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 Information
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Calories
417kcal
(21%)
Carbohydrates
37g
(12%)
Protein
47g
(94%)
Fat
8g
(12%)
Cholesterol
45mg
(15%)
Sodium
432mg
(18%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 47g | 94% |
| Fat | 8g | 12% |
| Cholesterol | 45mg | 15% |
| Sodium | 432mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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