Cinnamon Swirl Pancakes With Cheesecake Protein Frosting

³ Description

Cinnamon Swirl Pancakes with Cheesecake Protein Frosting

² Ingredients

•  1/4 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 serving (serving = 1/2 cup) Musselman's Natural Unsweetened Apple Sauce
•  0.3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 1/4 package) Jell-O Sugar Free Fat Free Instant Cheesecake Pudding Mix
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 serving (serving = 1 scoop) Optimum Nutrition Soy Protein - Vanilla Bean
•  0.1 serving (serving = 3/4 cup) Quaker Cap'n Crunch's Crunch Berries
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  0 tbsp Butter
•  2 tsp Cinnamon

q Directions

For the batter, blend ½ cup oats, 1/3 cup unsweetened almond milk, 1 tsp baking powder, 1 tsp butter extract, and ½ TBSP coconut flour. For the cinnamon filling, combine ½ cup unsweetened apple sauce with 2 tsp cinnamon. For the filling, fill a Ziploc bag and cut a small tip off of the end of the bag in order to pipe on to the pancake. On a medium heat skillet, pour your batter. Once it starts to bubble, pipe the cinnamon filling. Then flip. Repeat 4 times. Cheesecake Protein Frosting is 1 scoop vanilla protein powder, 1 TBSP sugar free cheesecake pudding powder, and enough water to make a paste consistency. Top with more cinnamon. I threw on 20 calories worth of cap’n crunch cinnamon roll cereal.

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