To optimize your user experience, this website uses cookies. Please read our Privacy policy to learn more about our commitment to always keep your data safe. By using our website, you agree to our privacy policy terms.

Accept and hide
 

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

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

Leave a Comment

Leave a Comment