Red Velvet Protein Pancakes

³ Description

Pancakes that are packed with 52 grams of protein..so delicious and not too sweet for breakfast! The frosting is a cream cheese imitator that tastes amazing - just some cottage cheese, Greek yogurt, almond milk and vanilla protein powder.

² Ingredients

•  1 large Egg White
•  1/4 tsp Vanilla Extract
•  0.3125 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/4 serving (serving = 1/2 cup) Trader Joe's Fat Free Cottage Cheese
•  2 serving (serving = 1/8 tsp) Clabber Girl Double Acting Baking Powder
•  2 serving (serving = 1 packet) Truvia Sweetener
•  0.667 serving (serving = 1/2 cup) Bob's Red Mill Old Fashioned Rolled Oats
•  1.3 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  0.375 serving (serving = 1 cup) Dannon Light & Fit Greek - Vanilla (Cup)

q Directions

1. In a food processor or Nutribullet, process 3 tbsp non-fat vanilla Greek yogurt, 2 tbsp fat free cottage cheese, 1 tbsp unsweetened vanilla almond milk, 1 tbsp Cellucor Whipped Vanilla whey protein and 2 packets Truvia until smooth. If using a Nutribullet, blend the cottage cheese and almond milk first, then add the rest and blend. Set aside.
2. In a food processor or Nutribullet, grind the oats into a fine powder.
3. Mix oat flour, 1 tbsp coconut flour, 1 scoop Cellucor Red Velvet Cake Batter protein powder, 1/4 tsp baking powder, 1 egg white, 3 tbsp non-fat vanilla Greek yogurt, 1/4 cup unsweetened vanilla almond milk, 1/4 tsp vanilla extract and red food coloring until smooth.
4. Heat a griddle or large non-stick pan over medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.

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