This pancake stack was magical. The texture tho :DD Gingerbread protein pancakes layered with a coconut whip and a healthy rich chocolate spread. Topped with cinnamon roll CocoNut butter by Youfreshnaturals.
- 1/2 cup old fashioned rolled oats
- 1/2 scoop vanilla whey protein
- 1/2 tsp baking powder
- 2 egg whites
- 1/4 cup lowfat cottage cheese
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/16 tsp cloves
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 stevia packet
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.
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.
For pancakes before any toppings: 300 calories; 4.5 g fat, 35 g carbs (5 g fiber), and 31 g protein
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