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Bread Pudding Protein Pancakes

This recipe is for 1 serving but can easily be multiplied for several people.
Prep Time 12 minutes
Cook Time 6 minutes
Total Time 18 minutes
Servings 1
Author Ana Frias

Ingredients

  • For the Pancakes
  • 2 egg whites
  • 1 whole egg
  • 1/4 cup almond milk
  • 1/3 tablespoon pure vanilla extract
  • 3 slices Whole Wheat Bread cut into 1/2 inch squares
  • 2 tablespoon flour
  • 2 packets of non calorie sweetener
  • pinch of kosher salt
  • 1/2 tablespoon baking powder
  • For the Glaze
  • 1 tablespoon reduced fat cream cheese
  • 1 tablespoon greek yogurt plain non fat
  • 1/8 cup sugar free maple syrup

Instructions

  • Pancakes
  • In a medium bowl, mix the eggs, almond milk & vanilla.
  • Add the bread squares and make sure all of the bread is covered with the egg mixture. Let it soak for about 10 minutes until softened
  • In a small bowl, mix together the flour, sweetener, baking powder and salt. Add flour mixture to the bread and gently fold until incorporated. Mix gently.
  • Heat skillet & coat with cooking spray. Drop batter in 1/3 cup fulls. Cook 3-4 minutes on each side over medium-low heat. Pancakes will have a moist bread pudding-like consistency inside.
  • Glaze
  • In a small bowl, warm the cream cheese in the microwave until is very soft. About 20 seconds.
  • Add the Greek yogurt & maple syrup. Mix well until all ingredients are blended.
  • Serve pancakes topped with the glaze and serve while warm.