Gingerbread Pancakes ver. 2.0

Sorry if you didn’t realize my last video was packed with sarcasm and mockery. Mockery all over. Ya’ll know me better than that :p. Here’s some comforting pancakes. Gingerbread protein pancakes layered with my favewit “cheesecake” whip. Topped with gingerbread P28 peanut butter, sliced almonds, chopped cranberry flax smart bar, and dried cranberries (Apple-sweetened, not sugar. I get these on iherb). Winter food, yall!!

Processed with VSCOcam with f2 presetGingerbread Pancakes

Serves: 1

  • 1/3 cup raw oats
  • 1 TBSP coconut flour
  • 1/2 scoop cinnamon swirl cellucor protein
  • 2 egg whites
  • 1/2 tsp baking powder
  • 1 stevia packet
  • 2-3 TBSP water
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/16 tsp nutmeg
  • 1/16 tsp cloves
  • 1/8 tsp allspice

Grind the oats into a flour. Then add the remaining ingredients. Blend again until smooth. Spray a large pan with nonstick spray and bring to a low heat. Form 4 pancakes with your batter. Cook 3-4 mins, flip, and cook 2 more mins! Das ittttt.

To make the “cheesecake” whip, use a handblender to blend 1/3 cup lowfat cottage cheese, 1 TBSP vanilla protein powder, 1/2 TBSP coconut flour, 1/2 tsp vanilla extract, and 1 stevia packet until smooth.

 


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