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Pumpkin Cheesecake Protein Pancakes
From the Clean Food Crush Pumpkin Love Cookbook!
Makes 1 Serving:
Ingredients:
- 1/3 cup rolled oats
- 1 tbsp almond flour
- 1 scoop vanilla or chocolate whey protein
- 1/8 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1 egg white
- 1/4 cup all-natural pumpkin puree
- 2 tbsp unsweetened almond milk
Cheesecake Ingredients:
- 3 tbsp Vanilla Greek yogurt
- 2 tbsp All-Natural cottage cheese
- 1 tbsp unsweetened almond milk
- 1 tbsp Vanilla whey protein
- 1/2-1 tsp Stevia or sweetener of choice (sweetness factor is a personal preference)
Directions:
In a blender, process the cheesecake ingredients until smooth. Set aside.
In a food processor or blender, grind the oats into a fine powder.
Blend all pancake ingredients until smooth.
Heat a griddle to medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
Drizzle with cheesecake topping to serve.
Ingredients
- 1/3 cup rolled oats
- 1 tbsp almond flour
- 1 scoop vanilla or chocolate whey protein
- 1/8 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1 egg white
- 1/4 cup all-natural pumpkin puree
- 2 tbsp unsweetened almond milk
Cheesecake Ingredients:
- 3 tbsp Vanilla Greek yogurt
- 2 tbsp All-Natural cottage cheese
- 1 tbsp unsweetened almond milk
- 1 tbsp Vanilla whey protein
- 1/2-1 tsp Stevia or sweetener of choice (sweetness factor is a personal preference)
Instructions
- In a blender, process the cheesecake ingredients until smooth. Set aside.
- In a food processor or blender, grind the oats into a fine powder.
- Blend all pancake ingredients until smooth.
- Heat a griddle to medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
- Drizzle with cheesecake topping to serve.
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