Blueberry Cheesecake Pro-Pancakes
...at least that’s what I’m gonna call ‘em!
Believe me when I say this is a luxury for me, I don’t typically allow myself indulgences while on prep, but the want for a thiiiiic stack of pancakes was strong. So like always, I prioritized my protein goal and my micros (fiber, vitamins, antioxidants) then built my day around this glorious sight of protein pancakes.
The beauty of flexible dieting ya’ll!
I mean them layers thooooo
Packed with protein and leveraging a mix of greek yogurt and powdered peanut butter to get the most delish cheesecake flavor, you’ll want a triple serving of these bad boys.
Blueberry Cheesecake Protein Pancakses
Ingredients:
77g Pamcakes Confetti Pancake Mix (code: KELLYC)
20g egg whites
100g plain nonfat greek yogurt
12g powdered peanuts/peanut butter (I use PB2, here!)
20g wild blueberries
Please note: these specific gram measurements are tailored to me and my current macros, by all means go big or go home and increase as needed and wanted!
HOW TO Assemble:
Mix your pancake mix with egg whites and enough water until batter it thick; after weighing out my greek yogurt I also threw a hefty dollop into my mix for extra fluff factor. While pancakes are cooking mix 1/2 of your powdered peanut butter with remaining greek yogurt for those creamy cheesecake layers.
Meanwhile, microwave blueberries for melty drippy goodness then top with remaining powdered peanuts (mixed with enough water to get whatever consistency you desire) because peanut butter > syrup!