Pumpkin Cheesecake Protein Pancakes

Ingredients

  • 1/3 cup rolled oat
  • 1 tbsp almond flour
  • 1 scoop Evolve Cinnamon Donut Vegan Protein
  • 1/8 tsp baking powder
  • 1/4 tsp pumpkin pie spice
  • 1 egg white
  • 1/4 cup pumpkin puree
  • 2 tbsp unsweetened vanilla almond milk

Cheesecake Topping Ingredients

  • 3 tbsp non-fat vanilla Greek yogurt
  • 2 tbsp fat free cottage cheese
  • 1 tbsp unsweetened vanilla almond milk
  • 1 tbsp Evolve Vanilla Ice Cream WPI
  • 2 tsp of Natvia natural sweetener

Method

  1. Place all cheesecake topping ingredients in a food processor and combine until smooth. Transfer mixture into a bowl and set aside for the time being.  

  2. Using the food processor again, grind the oats into a find consistency. Note: you can also use a Nutribullet for this if you don't have a food processor. 

  3. Heat a large non-stick pan over medium-low heat. Spoon out or pour pancake batter onto the pan and cook until the stop starts to form bubbles. At this point, flip the pancakes and cook the other side. 

  4. Heat a large non-stick pan over medium-low heat. Spoon out or pour pancake batter onto the pan and cook until the stop starts to form bubbles. At this point, flip the pancakes and cook the other. To complete this spooktacular Halloween recipe, layer the pancakes with cheesecake topping and serve.

  5. ENJOY!

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