Cookies and Cream Protein Pancakes

Ingredients

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Cocoa

  Dry powder, unsweetened

  100g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Pumpkin

  Canned, without salt

  ¼ cup or 61g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Vanilla puddings

  Dry mix, instant, prepared with whole milk

  1 tbsp or 18g

• Stevia

  Safeway

  100g

• Cocoa

  Dry powder, unsweetened

  1 tbsp or 5g

• Maple syrups

  2 tbsp or 40g

Directions

1. Preheat a pan to medium-high or a griddle to 350 F. In a bowl, mix together flour, protein powder, cocoa powder, Stevia, and baking powder. In a separate bowl, mix together pumpkin, egg, and almond milk. Combine wet and dry ingredients. Be careful not to overmix. Spoon batter onto griddle to make four even-sized pancakes. Cook for about 3-4 minutes per side. Mix together Greek yogurt, pudding mix, and Stevia to make vanilla cream filling. Mix cocoa powder and sugar-free syrup to make chocolate sauce. Layer pancakes with vanilla cream. Chop protein bar into chunks. Top pancakes with Combat Bar chunks and drizzle with chocolate sauce.

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