I found this recipe on Quest Nutrition’s website. I decided to give it a try and they were quite tasty!

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Yields: 4 servings


  1. 1 Cinnamon Roll Quest Bar®


  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


  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


  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.


  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.

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