International•healthy
Pumpkin Cheesecake Protein Pancakes
All the flavor of cheesecake, in a delicious pancake. Breakfast is served!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
In a blender, process the cheesecake ingredients until smooth. Set aside.
- 2
In a food processor or blender, grind the oats into a fine powder.
- 3
Blend all pancake ingredients until smooth.
- 4
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.
- 5
Drizzle with cheesecake topping to serve.