Pumpkin Cheesecake Pancake

Recipe Image
Nutrition Facts
Serving Size: 1 pancake
Calories   84 Calories from Fat 9
% Daily Value *
Total Fat 1g 2%
this table provides nutrition breakdown for fats
  Saturated Fat 0g 0%
  Monounsaturated Fat 0g
  Polyunsaturated Fat 0g
  Trans Fat 0g
nutrition data
Cholesterol 3mg 1%
Sodium 399mg 17%
Potassium 63mg 2%
Total Carbohydrate 9g 3%
nutrition breakdown for carbohydrates
  Dietary Fiber 2g 8%
  Sugars 2g
protein nutritional details
Protein 12g 24%
vitamins nutritional details
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 0%
daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

Prep Time

Prep Time: 10 Minutes
Cook Time: 7 Minutes
Serves: 2
Serving Size: 1 pancake

Ingredients

  • 1.00 packet(s) (37.700g)    Medi-Weightloss® Buttermilk Cinnamon Pancake Mix
  • 1.00 Tbsp (46.000g)    All Whites®, liquid
  • 1.00 Tbsp (45.000g)    Pumpkin Puree
  • 0.33 cup (240.000g)    unsweetened vanilla almond milk
  • 0.25 tsp (1.700g)    pumpkin pie spice
  • 1.00 Tbsp (30.000g)    plain, nonfat Greek yogurt
  • 1.00 Tbsp (15.000g)    fat-free cream cheese
  • 1.00 packet(s) (2.000g)    Splenda® Naturals Stevia Sweetener

Directions

  1. Heat nonstick pan on medium low. Spray lightly with nonstick cooking spray.
  2. Whisk together all pancake ingredients in a bowl.
  3. Pour half of the mixture into the heated skillet and cook until golden, flipping once.
  4. Repeat with remaining mixture.
  5. While pancakes cool, prepare icing by combining Greek yogurt, cream cheese, and stevia.
  6. Top pancakes with icing. Enjoy!

Additional Notes

*Journal It!* 74 protein calories • 2 servings miscellaneous