{Healthy Breakfast Ideas} Raspberry Cheesecake Protein Pancakes

By Kate Horney

This holiday season, make weekend mornings extra festive by serving special pancakes that your whole family will love.

Fit Friday Holiday Pancake Series

My friend Wendy Moore is the PANCAKE QUEEN, and for next few weeks she will be sharing some of my favorite protein pancake recipes with us as part of BeyondFit’s Fit Friday Holiday Pancake Series!

All these healthy breakfast ideas will be low carb, high protein recipes that will help you balance hunger, reduce cravings, and give you the energy you need to keep up with the hustle and bustle of the season.

Protein Pancakes

This morning’s recipe is super easy for those short on time. The batter can be made the night before and you can even make the pancakes in advance. They hold up really well in the refrigerator for a few days and reheat beautifully.

Raspberry Cheesecake Protein Pancakes

Ingredients (Pancakes):

  • 1 large egg
  • 3 large egg whites
  • 1/4 C unsweetened vanilla almond milk
  • 2 -3 drops of Vanilla Stevia or you can use stevia packets
  • 4 T Coconut Flour
  • 1/4 C fresh or frozen raspberries
  • 1 t. baking powder
  • 1/2 t baking soda
  • 1 t psyllium husk (Feel free to omit this ingredient; however it keeps the pancakes thick and fluffy!)
  • Non-stick spray or coconut oil for coating your fry pan


Ingredients (Cheesecake Icing):

  • 2-3 T Low Fat Cottage Cheese (I whip my cottage cheese in a food processor so its nice and creamy!)
  • 1-2 drops of Cheesecake Bakery Emulsion or 1-2 t Jell-O Brand Fat Free Cheesecake Pudding Mix
  • 1 T vanilla whey protein
  • 1/4 C fresh or frozen raspberries
  • 2 T unsweetened vanilla almond milk
  • 5-6 drops vanilla crème liquid stevia



  1. Combine wet ingredients in a bowl: egg, egg whites, and unsweetened almond milk. I like to whip it around real good to make it frothy and light.
  2. Mix all of your dry ingredients: coconut flour, baking powder, baking soda, psyllium husk and stevia.
  3. Combine the wet and dry and mix until well combined. If your batter looks too thick, just add another tablespoon or two of the almond milk until you get your desired consistency. Stir in the raspberries.
  4. I use a large pancake griddle when making mine. You could also use a non-stick frying pan and coat it with some coconut oil and set the stove to low-medium heat. Allow your pan to heat up until it’s nice and hot. For uniform size pancakes, I use my 1/4 C to make smaller pancakes. Pour your batter into the pan and use a spoon to spread it out into a circle. Once the pancakes bubble, flip and allow to cook on the opposite side.
  5. While pancakes are cooking, prepare your cheesecake icing in a small bowl. Combine all ingredients and mash some of the raspberries in for that pretty pink color. You can leave some whole if you like to scatter yours on top!
  6. Enjoy! 🙂

protein pancakes

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Oh and post a pic of your #healthyholiday pancake breakfast on Instagram and tag @beyondfitlife to connect with us! 

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