Raspberry Cheesecake Pancakes
- 2 scoops Raspberry Cheesecake IsaLean® Shake
- 1 tbsp gluten-free flour
- 1/8 tsp baking powder
- 1/4 cup unsweetened almond milk
- 1 large egg
- Coconut oil spray
- Optional: Add 1 scoop IsaImmune
- In a bowl, combine IsaLean shake, gluten-free flour, and baking powder. In a separate bowl, whisk together almond milk and egg until combined.
- Add the wet ingredients to the dry ingredients, whisking until blended.
- Heat a nonstick saute pan over medium heat, then lightly coat with coconut oil spray. To create each pancake, spoon 3 tablespoons of the batter into the hot pan, until all batter has been used. Let cook for 2 minutes, flip, and cook on the opposite side for an additional 1.5 minutes