|10 min||10 min||4|
|1 1/4 cup||Rolled oats- Gluten Free|
|1/4 cup||Hemp protein powder, vanilla (or choice of vegan protein)|
|1 tsp||Vanilla extract, pure|
|1 cup||Greek yogurt, plain, fat-free|
|1/3 cup||Milk, fat-free (skimmed)|
|1 tsp||Lemon peel (zest)|
|1 large egg||Egg|
|1/2 tsp||Baking powder, gluten-free|
|3 spray (about 1/3 second)||Olive oil cooking spray|
|1 1/2 cup||Greek yogurt, plain, fat-free (for filling)|
|1/3 cup||Cream cheese, fat free (softened, for filling)|
|1 tsp||Lemon peel (zest) (for filling)|
|1 1/2 tbsp||Honey (for filling)|
|2 cup||Frozen strawberry (for sauce)|
|1/4 cup||Water (for sauce)|
|1 tsp||Honey (as desired, for sauce)|
1. Add the oats to a food processor or blender and pulse until they turn into a powder. Mix the cinnamon and protein powder together in the food processor.
2. In another bowl, mix together the remaining pancake ingredients. Gently mix the dry ingredients into the wet and allow the batter to rest for 10 minutes.
3. Heat a large nonstick skillet over medium heat and grease with nonstick cooking spray, oil or butter. Pour the ¼ cup circles of batter into the pan. Once you see bubbles form around the edges, flip and continue to cook until golden brown on both sides. Keep pancakes warm on a plate tented with foil.
4. Meanwhile, in a food processor or blender, puree the cream cheese, yogurt, lemon zest and honey together. Set aside.
5. In a small saucepan, heat the frozen strawberries with the water and any additional honey, if desired. Cook until bubbly, saucy and warmed through.
6. To assemble, dollop a few spoonfuls of cheesecake filling between the protein pancakes and garnish with the strawberry sauce.
are very rich in antioxidants which are important in combating free radical damage within our cells