Pumpkin Pie Pancakes

220 calories
27g
protein
4g
fat
12g
net carbs

Yields: 4 servings

Topping

  1. 1 Cinnamon Roll Quest Bar®

Batter

  1. 2 12 scoops Quest® Vanilla Milkshake Protein Powder
  2. 34 cup unsweetened almond milk
  3. 23 cup egg whites
  4. 14 cup coconut flour
  5. 14 cup oat flour
  6. 14 cup canned pumpkin
  7. 2 tablespoons zero-calorie sweetener
  8. 1 teaspoon cinnamon
  9. 1 teaspoon baking powder
  10. Pinch of salt
  11. Nonstick cooking spray

Syrup

  1. 13 cup nonfat cottage cheese
  2. 14 cup canned pumpkin
  3. 2 tablespoons sugar-free maple syrup
  4. 12 teaspoon cinnamon

Prep: 5min Cook: 10min

Topping

  1. Preheat oven to 400°F.
  2. Break Quest Bar® into small pieces and place on a nonstick baking sheet.
  3. Bake for 4 to 5 minutes, or until golden brown. Remove and let cool.

Batter

  1. In a mixing bowl, combine Quest Protein Powder®, almond milk, egg whites, coconut flour, oat flour, pumpkin, sweetener, cinnamon, baking powder, and salt.
  2. Scoop pancake batter by the heaping tablespoon onto the griddle four times. Cook pancakes on each side for 2 to 3 minutes or until lightly golden brown.

Syrup & Assembly

  1. In a mini-blender, combine cottage cheese, pumpkin, sweetener, syrup, and cinnamon. Blend until smooth.
  2. Place one pancake on each plate. Drizzle syrup over pancakes, top with Quest Bar® pieces, and serve.

Serving Size: 1 pancake & topping

  • Calories: 220
  • Protein: 27g
  • Fat: 4g
  • Net Carb: 12g
  • Fiber: 8g
  • P/CAL: 49%