Peanut Butter Cookie Protein Pancakes

I really love using Metabolic Nutrition protein powder for my pancakes. They seem to have this mysterious "fluff" factor that other powders don't have. I've only tried their Peanut Butter Cookie flavor- and it's delicious! 

You'll see that I add cauliflower to almost all of my pancake recipes. I promise you don't taste it, and it makes your pancakes more moist and cake-like!

If you don't have the protein powder I used, use what you have! This recipe works with any whey protein.

Some of my ingredients may sound unfamiliar, but they are staples in my pantry. I described most of my ingredient choices and where to find them on my post "Tips For Fluffy Protein Pancakes". I always order them online from Vitacost because they have such a large selection and it's much cheaper than grocery stores. Plus, you don't have to leave your house. Groceries delivered right to you door! Here's a link to get money off yor first order:

Peanut Butter Cookie Protein Pancakes 

Ingredients:

 3/4 scoop (20 grams) Peanut Butter Cookie protein powder (Metabolic Nutrition)

3 tableapoons quinoa flour 

1 teaspoon psyllium husk 

1/2 teaspoon baking powder

1/4 cup canned pumpkin 

3 tablespoons egg whites

A few splashes almond milk 

Splash of butterscotch extract

Stevia to taste 

Directions: 

1. Preheat a nonstick pan over medium heat and coat with cooking spray.

2. Place your cauliflower in a food processor and blend until finely chopped. Place in a bowl and microwave 40 seconds. 

3. Place all remaining ingredients (including cauliflower) in your food processor. Add the milk as needed. You want your batter to be THICK. 

4. Add batter to your pan by the spoonful (pan should be hot by this time). Cook until edges set and bubbles start to form, then flip. Cook another 3-4 minutes on the other side, or until cooked through. 

My favorite way to eat my pancakes is to layer them with Greek yogurt sweetened with stevia, and then top with either almond butter or peanut butter!

White Chocolate Overnight Oats

You can change the flavor of these by trying any of the pudding mix flavors. Overnight oats make for a quick and healthy breakfast. Plus, it seriously tastes like dessert. Chia seeds plump up overnight and make the oats thicker and creamier.

                                       

        
White Chocolate Overnight Oats

Ingredients:

1/3 cup oatmeal

1/2 scoop vanilla protein powder

1/2 tablespoon sugar-free White Chocolate Jell-O pudding mix

1 teaspoon chia seeds

1/4 cup greek yogurt

1/3 cup almond milk

Directions:

1. Mix all ingredients together. Let the mixture sit in the fridge overnight.
2. Eat cold in the morning. Top with fruit, nut butter, whatever you like!

Ginger Plum Chicken

These flavors are so refreshing and different. I love cooking chicken in a pan sauce because not only is it quick, but it also keeps the chicken moist. I used lemon plums for this recipe (I never knew they existed until I saw them in my grocery store today) so that is why they aren't purple! Of course, regular plums would work perfectly. I served my chicken over roasted paprika butternut squash sauteed with mushrooms, zucchini, nutritional yeast, spices, and a few splashes of Bragg's Liquid Aminos (similar to soy sauce). This was a delicious and healthy meal!

Ginger Plum Chicken

Serves 2

Ingredients:

2 (4-ounce) thin sliced chicken breasts
1 teaspoon ground ginger
Salt and pepper
1 medium plum, thinly sliced
1/4 cup vegetable or chicken broth

Directions:

1. Heat a non stick pan over medium heat and coat with cooking spray. Rinse chicken and pat dry. Rub the chicken evenly with the ginger on both sides. Sprinkle with salt and pepper to taste.
2. Add chicken to the pan. Cook for about 3-4 minutes, then flip. Cook for another 3-4 minutes (depending on the thickness of your chicken). Remove from heat.
3. Coat the pan with cooking spray and lower heat slightly. Add the plum slices and saute until soft (about 8-10 minutes). Add the vegetable (or chicken) broth. Cook until the broth starts to bubble and reduce (about 3-4 minutes). Add chicken back to the pan and coat in the sauce.
4. Remove from heat and serve!

Apple Pie Protein Pancakes

These have been one of my favorite recipes that I keep going back to. The unsweetened applesauce in this recipe gives the pancakes great flavor and keeps them moist. Applesauce is a great replacement for butter and oil in baking. Other options to replace the butter and oil  in your recipes include Greek yogurt, cottage cheese, banana, and even avocado! Do NOT let the cauliflower in the recipe scare you. You cannot taste it, and it makes the pancakes more dense and cake-like. Read more about the ingredients I use here. You can find the coconut flour and psyllium husk from Vitacost. It's cheaper than the grocery store and delivered right to your door! Use this link  for money off your first order!

Apple Pie Protein Pancakes

Ingredients:

1/3 cup riced cauliflower (I place raw cauliflower in my Ninja food processor and blend until finely chopped)
3/4 scoop vanilla whey protein powder (I used Cellucor)
2 tablespoons coconut flour
1/2 tablespoon psyllium husk
1 stevia packet
1/2 teaspoon baking powder
1/4 cup unsweetened applesauce
3 tablespoons egg whites
2-3 tablespoons almond milk
Nutmeg and cinnamon to taste

Directions:

1. Preheat a nonstick pan over medium heat and coat with cooking spray.
2. Microwave your cauliflower rice for 40 seconds.
3. Add all ingredients to your food processor (including cauliflower). Blend until smooth, but do not over mix! Batter should be thick.
4. Add batter to the pan by the heaping spoonful. Cook until set and small bubbles start to form. Flip and cook on the other side. Be patient. Mine are thick so it takes a little longer than regular pancakes.

I layered mine with stevia sweetened Greek yogurt, warm apple slices, and topped them with more cinnamon :)

Serves 1

Nutrition Information:  3 g Fat, 27 g CHO, 14 g Fiber, 24 g Protein

Red Velvet Cake Batter Protein Waffles

Cellucor... I LOVE YOU ❤️ Cellucor is one of my favorite protein powders for baking and making pancakes and waffles. The flavors are amazing. Cinnamon Swirl, Peanut Butter Marshmallow, Cake Batter, and now Red Velvet Cake Batter! I don't know... This one might be a favorite! Went crazy today and took out the waffle maker. You can easily make these into pancakes too.

Tip: I only order my protein powders from Bodybuilding.com. If your order elsewhere, you're spending too much! Plus, they usually give you free samples :)

                                      

                                       

                                  

Red Velvet Protein Waffles

Ingredients:

3/4 scoop Red Velvet Cake Batter protein powder (by Cellucor)

1/3 cup oatmeal ground into flour (I use my food processor)

2 tablespoons coconut flour 

1/2 teaspoon baking powder

1 stevia packet

3 tablespoons egg whites

2 T cottage cheese

5 tablespoons almond milk 

Directions:

1. Preheat waffle maker (or pan if making pancakes). 

2. Blend together all dry ingredients in a blender or food processor. 

3. Add egg whites, cottage cheese, and milk. Blend until smooth. Add batter to waffle maker and cook! 

I topped mine with WF sugar-free chocolate syrup, strawberries, and stevia sweetened Greek yogurt. Feels like I just ate cake for breakfast!