Gingerbread Pancakes

³ Description

Pretty sure pure magic made these pancakes so fluffy.

² Ingredients

•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1/2 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  2 large Egg White
•  1/2 serving (serving = 1/2 cup) Wawa Lowfat Cottage Cheese
•  1/2 tsp Vanilla Extract
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 tsp Cinnamon
•  1/4 tsp Ginger
•  0.006 tbsp Cloves (Ground)
•  0.125 tsp Nutmeg (Ground)
•  0.125 tsp Allspice Ground
•  1 serving (serving = 1 packet) Whole Foods Market Stevia

q Directions

First grind the oats into a flour. Then add the remaining ingredients. Blend again; it’ll be thick. Cook in a large sprayed pan on a medium heat 2-3 minutes. Flip. Cook another 2 minutes.

I layered mine with a coconut whip and a rich chocolate spread, then topped it with cinnamon roll CocoNut butter.

To make the coconut whip, I used a handblender to blend 1/4 cup lowfat cottage cheese, 1/2 tbsp unsweetened almond milk, 1/2 tsp coconut extract, and 7-8 coconut stevia drops. Then swirl in 1.5 tbsp unsweetened coconut shreds.

For the rich chocolate spread, mix 1.5 tbsp pumpkin purée, 2 tsp unsweetened cocoa powder, 1/4 tsp vanilla extract, and 2 stevia packets.

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