Blueberry Cheesecake Protein Pancakes

³ Description

Dessert for breakfast? These naughty looking pancakes are figure friendly and guilt free while tasting amazing! A must-try pancake stack!!

² Ingredients

•  3 large Egg White
•  1/2 cup Blueberries
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 serving (serving = 2 crackers) Hannaford Reduced Fat Graham Crackers
•  1 serving (serving = 1/4 package) Jell-O Sugar Free Fat Free Instant Cheesecake Pudding Mix
•  1 serving (serving = 2 tbsp) Philadelphia Fat Free Cream Cheese
•  3 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
•  1/2 serving (serving = 1/4 cup) Smucker's Sugar Free Blueberry Syrup
•  1/4 serving (serving = 1/4 cup) Golden Griddle Sugar Free Maple Syrup
•  1.25 serving (serving = 2 4" pancakes) Bob's Red Mill Gluten Free Pancake Mix
•  0.125 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
•  1/2 serving (serving = 1 scoop) Giant Sports Delicious Protein

q Directions

1.) Place all protein pancake ingredients, except blueberries, in a medium sized bowl. Mix with either a hand held mixer on low speed until batter is smooth.

2.) To make the filling, add cream cheese to a small mixing bowl. Using a hand held mixer, blend cream cheese until completely smooth. Add in remaining filling ingredients and blend on medium speed until well incorporated. This should “mash” the blueberries into the filling.

3.) For the graham cracker sauce, slowly add water to graham cracker crumbs, maple syrup, and pudding mix while whisking until desired consistency is reached.

3.) Cook pancakes on non-stick skillet over medium heat about 2-4 minutes on each side. When pancakes are cooled, evenly distribute filling in between each pancake & top with graham cracker sauce.

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