Most protein pancakes recipes that are made with oats call for a larger serving size than I used. Use more if you like, I choose what fit my macros best.
These were perfectly peanut-buttery and delicious! Feel free to use any protein powder flavors you like to switch it up!
Peanut Butter Cinnamon Cream Protein Pancakes
Ingredients:
3 tablespoons Cellucor Peanut Butter Marshmallow (or any flavor you like)
3 tablespoons cottage cheese
3 tablespoons quick oats
3 tablespoons egg whites
1/2 teaspoon baking powder
1 teaspoon vanilla
Truvia and cinnamon to taste
1. Blend together all ingredients. Batter should be thick.
2. Cook your pancakes.
For the filling, I just mixed together cinnamon + Truvia + Greek yogurt + PB2, thinned out with a little water to dissolve the PB2. Layer it between your pancakes and eat!!
Nutrition Facts for the Pancakes (filling not included): 221 calories, 3 g Fat, 14.6 g CHO, 1.5 g Fiber, 33 g Pro!
On a side note, I am now officially a Sriracha addict!!! Packs HUGE flavor. I used some today in my new favorite egg white salad:
How do you make it? Couldn't be easier. Take the whites of a few hard-boiled eggs and throw them in a food processor/Magic Bullet/Ninja with some Sriracha and Light Silken Tofu (replaces the mayo- you won't miss it!). Wrapped my egg white salad up in a cute little nori wrap :).
I continued my obsession at dinner tonight:
This is Barramundi seasoned with Mrs. Dash Southwestern Blend, onion powder, and lemon juice. Baked it at 350 (about 4 minutes each side) then finished it off under the broiler for about a minute. Topped it with Greek yogurt, avocado and Sriracha!!! Party in my mouth :) Served with roasted paprika butternut squash with toasted pumpkin seeds, and roasted asparagus. My meals will never be the same again!!
1/2 teaspoon baking powder
1 teaspoon vanilla
Truvia and cinnamon to taste
1. Blend together all ingredients. Batter should be thick.
2. Cook your pancakes.
For the filling, I just mixed together cinnamon + Truvia + Greek yogurt + PB2, thinned out with a little water to dissolve the PB2. Layer it between your pancakes and eat!!
Nutrition Facts for the Pancakes (filling not included): 221 calories, 3 g Fat, 14.6 g CHO, 1.5 g Fiber, 33 g Pro!
On a side note, I am now officially a Sriracha addict!!! Packs HUGE flavor. I used some today in my new favorite egg white salad:
How do you make it? Couldn't be easier. Take the whites of a few hard-boiled eggs and throw them in a food processor/Magic Bullet/Ninja with some Sriracha and Light Silken Tofu (replaces the mayo- you won't miss it!). Wrapped my egg white salad up in a cute little nori wrap :).
I continued my obsession at dinner tonight:
This is Barramundi seasoned with Mrs. Dash Southwestern Blend, onion powder, and lemon juice. Baked it at 350 (about 4 minutes each side) then finished it off under the broiler for about a minute. Topped it with Greek yogurt, avocado and Sriracha!!! Party in my mouth :) Served with roasted paprika butternut squash with toasted pumpkin seeds, and roasted asparagus. My meals will never be the same again!!
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