Protein Pumpkin Cheesecake Pancakes with Raspberry Syrup – by Kylie B.

3khypj0 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


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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