Yield
1 Serving
Prep Time
5 Minutes
Cook Time
10 Minutes
Category
Breakfast
Calories
464
Carbs
47
Fat
16.5
Fiber
6.2
Protein
29.9
WW Points
6
ingredients
for the pancakes:
½ cup old-fashioned (or oats of choice)
½ cup liquid egg whites
1⁄2 cup nonfat vanilla Greek yogurt
¼ C pumpkin puree
1 tablespoon pumpkin butter
1 teaspoon vanilla extract
dash of sugar-free sweetener (if desired)
dash of ground cinnamon
for the cinnamon swirl:
1 ½ tablespoons I can’t believe it’s not butter light
2 tablespoons sugar-free sweetener
½ teaspoon ground cinnamon
for the cream cheese icing:
¼ cup nonfat Greek yogurt
1 - 2 teaspoons sugar-free cheesecake pudding mix
splash of unsweetened almond milk (to thin)
directions
*for the cinnamon swirl topping:
Step 1: Mix the Swirl
In a small bowl, combine all swirl ingredients and mash with a fork until smooth and well incorporated.
Step 2: Prep for Drizzling
Transfer the mixture to a piping bag or zip-top bag for easy swirling.
*for the pancakes
Step 3: Blend the Batter
Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding the swirl and icing) to a blender and blend until smooth.
Step 4: Pour & Swirl
Pour ⅓ of the batter into the skillet. Pipe the cinnamon swirl in a spiral pattern, starting from the center and working outward.
Step 5: Cook to Perfection
Cook for 1–2 minutes, then cover and cook for another 1–2 minutes, until the batter is set and no longer wet on top.
Step 6: Repeat the Process
Continue with the remaining batter. This should yield about three 6-inch pancakes.
*for the cream cheese icing:
Step 7: Whisk the Icing
In a small bowl, whisk together all icing ingredients until smooth and creamy.
Step 8: Drizzle & Serve
Transfer to a piping bag or zip-top bag and drizzle over warm pancakes. Serve immediately and enjoy!