Name: Gingerbread Cheesecake Protein Pancakes
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 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; 2 tbsp. (8g) sugar free cheesecake pudding mix; 6 tbsp. water; 2 tbsp. (28g) nonfat plain Greek yogurt; 1 tbsp. granulated stevia or erythritol

Description

Fluffy gingerbread protein pancakes topped with a healthy and sugar free cheesecake sauce.

Scale

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