Earlier today I was trying to decide what kind of pancakes I wanted to make. IĀ decided that I should make some gingerbread pancakes. You know me though, it can never stop with one flavor. IĀ had to add some sort of topping to the pancakes.
I opted for something cheesecake flavored. I saw that I had some cheesecake pudding mix in the pantry which would be perfect. I mean who doesn’t love the flavor of cheesecake?
This flavor combo might seem a little weird, but let me tell you what. It was fantastic together. The warm and fluffy gingerbread pancakes topped with a smooth cream cheese sauce. They definitely did not taste like I was eating something healthy and protein packed.
I got the awesome gingerbread flavor for the pancakes from two things. The first was obviously gingerbread spices. Sadly, I did not have any molasses, but the flavor was still on point. Secondly, I used MuslePharm’s snickerdoodle combat protein powder. Their vanilla, or cinnamon bun protein powders would have been great in this recipe as well.
I ended up adding a couple more layers of flavor after the cheesecake sauce. I added some maple pancakes coconut butter that I received from Sweet Spreads. After that I sprinkled some chopped walnuts for a little extra crunchy and nutty flavor.
Gingerbread Cheesecake Protein Pancakes
- Prep Time: 5 mins
- Cook Time: 6 mins
- Total Time: 11 mins
- Yield: 1 serving 1x
Description
Fluffy gingerbread protein pancakes topped with a healthy and sugar free cheesecake sauce.
Ingredients
Pancakes
- 1/2 cup (62g) whole wheat flour
- 1 scoop (34g) Musclepharm snickerdoodle combat protein powder*
- 1 tbsp. granulated stevia or erythritol
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/2 tsp. baking powder
- 1 large egg yolk
- 2 large egg whites
- 1/4 cup (56g) unsweetened applesauce
- 1/4 cup + 2 tbsp. unsweetened almond milk
- 1/2 tsp. vanilla extract
Cheesecake Sauce
- 2 tbsp. (8g) sugar free cheesecake pudding mix
- 6 tbsp. water
- 2 tbsp. (28g) nonfat plain Greek yogurt
- 1 tbsp. granulated stevia or erythritol
Instructions
- Preheat pan or griddle to medium/high heat. Mix whole wheat flour, protein powder, stevia, cinnamon, ginger, cloves, and baking powder.
- Set out two more separate bowls. Separate yolks from egg whites. Keep one yolk and put in one bowl. Put the two egg whites in the other separate bowl.
- Add applesauce, almond milk, and vanilla extract to egg yolk and mix. Add wet ingredients to dry and mix until combined.
- Vigorously whisk egg whites until stiff peaks. I do not have a stand mixer, so this was quite a bit of work to do by hand. A stand mixer would be much quicker. Or you can just add egg white to wet ingredients without whisking, but pancakes will not be as fluffy.
- Add egg whites to pancake batter and gently fold in. Spray griddle with cooking spray. Spoon batter on to griddle to make 4 even pancakes about 4-5 inches in diameter. Cook for about 3 minutes per side or until golden brown.
- While pancakes are cooking, make cheesecake sauce. Add cheesecake pudding mix, stevia, water and greek yogurt. Whisk until the consistency of a thick sauce.
- Top pancakes with cheesecake sauce, maple coconut butter, and chopped walnuts.
Notes
* Snickerdoodle protein can be subbed for cinnamon bun or vanilla protein powder.
Nutrition
- Serving Size: 4 pancakes w/ cheesecake sauce
- Calories: 500
- Sugar: 10
- Fat: 9
- Carbohydrates: 63
- Fiber: 11
- Protein: 46