Protein Pumpkin Cheesecake Pancakes with Raspberry Syrup – by Kylie B.
Ingredients for pancakes:
1/2 scoop Cellucor Cinnamon Swirl whey
1/4 cup canned pumpkin
1/4 cup non-fat cottage cheese
2 egg whites
1/8 teaspoon cinnamon
1/4 teaspoon baking powder
Ingredients for syrup:
1/4 cup frozen raspberries
1 teaspoon coconut sugar
1 1/2 tablespoon water
Directions:
1. Combine all pancake ingredients in food processor and blend until smooth
2. Spray skillet with non-stick spray and heat on medium. Slowly pour pancake batter onto skillet, making 3 pancakes. Flip once bubbles appear and continue to cook until browned on both sides
3. In a separate small skillet, combine frozen raspberries, sugar and 1 tablespoon water on medium high heat. Turn heat down once it’s simmering and use a spatula to break apart raspberries.
4. Pour in 1/2 tablespoon water and continue to mix well for about 5 minutes
5. Remove from heat and serve over pancakes immediately
Enjoy! :)
Macros per Serving (out of 1):
200 kcal
1g fat
18g carbs (10g sugar, 4g fiber)
29g protein
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