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Cinnamon Pancakes and Orange Cream Topping

Cinnamon Pancakes and Orange Cream Topping

Calories 226 (11% from fat)
Fat 2.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 75 mg.
Sodium 490 mg.
Carb. 32 gram
Fiber 3.2 gram
Sugar 5 gram
Sugar Alcohol 8.5 gram
Protein 19 gram


1 1/4 cup whole wheat flour

2 scoops protein powder

1 tsp. baking soda

2 Tbsp. cinnamon, ground

1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)

1 cup fat free milk

1/4 cup fat free half & half

2 whole large eggs

1 Tbsp. vanilla extract


1 1/4 cups low-fat (1% milkfat) cottage cheese

6 oz. fat free cream cheese

1/4 cup sugar free honey
(We Used Honey Tree Sugar Free Imitation Honey.)

1/2 cup nonfat plain Greek yogurt

4 Tbsp. cornstarch

1/3 cup Splenda
(We used the box that measures cup for cup like sugar.)

2 tsp. orange zest, grated

1 Tbsp orange juice (no pulp)

1/2 tsp. vanilla extract

1. Start by heating a large non-stick pan over medium heat. Whisk the five dry ingredients together, whole-wheat flour through Splenda in a mixing bowl. Then mix together the four wet ingredients, milk through vanilla extract in a separate bowl.

2. Slowly pour the wet ingredients into the dry ingredients, making sure to mix it all together. Once it's thoroughly combined, spray the non-stick pan with fat free cooking spray and pour out 1/3 heaping cup of batter per pancake.

3. Cook until the edges of the pancake start to bubble, then flip it over. Cook for another 30-45 seconds until both sides are done.

4. Use a blender or food processor to mix together the topping ingredients, cottage cheese through vanilla extract. Once thoroughly combined, pour 1/3 cup of the topping over each pancake as a serving.

Yield: 8 Pancakes - Serving Size: 1 Pancake

Cinnamon Pancakes and Orange Cream Topping 

This is a Freezer Friendly Recipe!

Freeze each pancake for easy re-heating later. Make sure to put the topping on before freezing.

To thaw, microwave on high for approximately 45 seconds to 1 minute.

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