I found this recipe on Quest Nutrition’s website. I decided to give it a try and they were quite tasty!
Yields: 4 servings
Topping
Batter
- 2 1⁄ 2 scoops Quest® Vanilla Milkshake Protein Powder
- 3⁄ 4 cup unsweetened almond milk
- 2⁄ 3 cup egg whites
- 1⁄ 4 cup coconut flour
- 1⁄ 4 cup oat flour
- 1⁄ 4 cup canned pumpkin
- 2 tablespoons zero-calorie sweetener
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch of salt
- Nonstick cooking spray
Syrup
- 1⁄ 3 cup nonfat cottage cheese
- 1⁄ 4 cup canned pumpkin
- 2 tablespoons sugar-free maple syrup
- 1⁄ 2 teaspoon cinnamon
Prep: 5min Cook: 10min
Topping
- Preheat oven to 400°F.
- Break Quest Bar® into small pieces and place on a nonstick baking sheet.
- Bake for 4 to 5 minutes, or until golden brown. Remove and let cool.
Batter
- In a mixing bowl, combine Quest Protein Powder®, almond milk, egg whites, coconut flour, oat flour, pumpkin, sweetener, cinnamon, baking powder, and salt.
- 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
- In a mini-blender, combine cottage cheese, pumpkin, sweetener, syrup, and cinnamon. Blend until smooth.
- Place one pancake on each plate. Drizzle syrup over pancakes, top with Quest Bar® pieces, and serve.