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Pumpkin Cheesecake Protein Pancakes

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Total Time 18 minutes
Servings: 1
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup canned pumpkin puree
  • 2 large eggs
  • 1 scoop vanilla protein powder
  • 1/2 tsp baking powder
  • 3/4 tsp pumpkin pie spice
  • 3 tbsp cream cheese softened
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Add the rolled oats, pumpkin puree, eggs, protein powder, baking powder, pumpkin pie spice, and salt to a blender.
  2. Blend until a smooth batter forms, about 30 seconds.
  3. Heat a non-stick skillet over medium heat.
  4. Pour 1/4 cup portions of batter onto the skillet.
  5. Cook 2 to 3 minutes per side until golden and small bubbles form on the surface.
  6. Flip and cook another 2 minutes until fully set.
  7. While the pancakes cook, whisk together the cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth to make the glaze.
  8. Stack the pancakes on a plate.
  9. Drizzle the cream cheese glaze over the top and serve warm.

Notes

A small block of cream cheese makes several batches of glaze, so this pumpkin cheesecake flavor costs only a little more than a plain stack of pumpkin pancakes.