Ingredients
For The Filling:
- 4 tablespoons low-carb vanilla whey isolate protein powder
- 2 1/2 teaspoons cinnamon
- 3/4 teaspoons monk fruit
- 2 1/2-3 tablespoons water
For The Pancakes:
- 1 tablespoon ghee melted (or butter), plus more for coating griddle
- 6 tablespoons low-carb vanilla whey isolate protein powder
- 2 tablespoons coconut flour packed
- 2 teaspoons monk fruit
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup plain 2% greek yogurt
- 3 tablespoons milk of choice
For The Topping:
- 3 tablespoons full-fat cream cheese softened to room temperature
- 4 1/2 teaspoons monk fruit
- 2-3 teaspoons milk of choice
Instructions
- In a medium bowl, whisk together the protein powder, cinnamon, and monk fruit for the filling. Stir in the water until smooth and combined. Scoop into a small Ziploc bag and cut a tip off one of the bottom corners. Set aside for later.
- Heat up a good, nonstick griddle to medium heat (about 300°F) and rub with ghee.
- In a large bowl, whisk together the protein powder, coconut flour, monk fruit, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together the egg, yogurt, milk, and ghee. Pour into the flour mixture and stir until well combined.
- Using a scant 1/4 cup, pour the batter onto the heated griddle and spread out slightly (pancakes should be around 3 inches wide).
- When the edges begin to set (about 30 second to 1 minute) pipe a spiral of the protein/cinnamon mixture on each pancake. Leave about 1/4-inch space on the edge of the pancake so that filling doesn't just slide out onto the griddle. Cook until golden brown on the bottom, about 3 minutes.
- Gently flip and cook until the other side is golden, another 3-4 minutes.
- While the pancakes cook, place the cream cheese in a medium, microwave-safe bowl and microwave until the cream cheese just begins to melt, only 5-10 seconds.
- Whisk in the monk fruit, followed by the milk, until smooth.
- Serve the pancakes covered with the cream cheese topping and enjoy!