Protein Pumpkin Bread

                                                       

Love having a slice or two of this bread as a snack, or a few slices for breakfast (loaded with peanut butter, obviously). I'm working on keeping my recipes simple (i.e. no more crazy ingredients). Mostly because:

1. It's unnecessary

2. I don't have time

3. You don't have time

Here we go: 

                               

Protein Pumpkin Bread

Ingredients:

1/2 cup coconut flour

1 scoop vanilla whey protein (I used Cellucor)

1/3 cup stevia for baking

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup canned pumpkin 

3/4 cup egg whites

1/2-3/4 cup unsweetened almond milk

3 tablespoons creamy peanut butter

1 teaspoon vanilla

Directions:

1. Preheat the oven to 300 F. 

2. Mix the dry ingredients together in a bowl. Mix the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients (add more almond milk if necessary, but you want a nectar-thick batter). 

3. Spoon the batter into a bread loaf pan lined with parchment paper (for easy removal). Cook about one hour and 10 minutes or until knife comes out clean. 

4. Let cool and cut into 8 slices. I recommended refrigerating them (I like the texture better when they are chilled). 

Nutrition Information for 1 slice: 103 calories, 4 g Fat, 8 g Carbs, 8 g Protein

Slow Cooker Bluberry Muffin Oats

Hi I've never really prepped a few days worth of breakfast before- if I needed something to grab and go, I'd just throw together some overnight oats like this or this. But, as my schedule has gotten busier and busier I decided it would be really convenient to just have everything ready to go.

I came across this recipe and decided to give it a try. It uses a mixture of steel coat oats and quinoa which adds some protein and omega-3 fatty acids to an otherwise carbohydrate based meal.

If you've never bought steel cut oats, you can find them right near the regular oatmeal. Both rolled oats and steel cut oats start as oat groats. The groats are roasted and can then be further processed and rolled into flakes (rolled oats) or cut into several pieces (steel cut oats). For this reason, steel cut oats take longer to cook, but provide a chewier texture and nuttier taste. As far as nutrition, they are pretty much identical.

The end result? Really delicious (and makes your kitchen smell amazing)! This is a really nourishing, filling breakfast that you can further customize with various toppings. I've topped mine with yogurt (for extra protein) and peanut butter (to add healthy fat).

You can find the original recipe here!

Slow Cooker Blueberry Muffin Oats 

Serves 6

Recipe by Jamie

Ingredients: 

1 cup steel cut oats
1/2 cup quinoa, rinsed
5 cups water
1 teaspoon vanilla
1/4 teaspoon salt
Zest of 1 lemon (about 1-2 tablespoons)
2 tablespoons flaxseed
1 tablespoon coconut oil
3-4 tablespoons stevia (or pure maple syrup or honey)
3/4-1 cup cup fresh or frozen blueberries (I used 3/4 cup frozen)

Directions:

1. Spray the inside of slow cooker with cooking spray. Add all ingredients and stir. Cook for 7-8 hours on low (overnight if you'd like).

2. Spoon oats into a bowl and add a splash of milk (optional) and other desired toppings. Store in the fridge.

*To reheat a serving, add 1/3 cup milk or water and cook for 1 minute on high in the microwave. Stir, then cook again another minute or so or until hot. It's also good cold- stir in some yogurt and it's just like overnight oats!

Nutrition Information per serving:  206 calories, 6 grams Fat, 32 g Carbs, 6 grams Protein

Creamy Cauliflower "Oatmeal"

This low-carb breakfast is as thick, creamy, and delicious as it looks- and its huggeeeee!! This will keep you full and satisfied throughout the morning. 

Ingredients:

1 1/2 cups (150 grams) cauliflower florets 

2 tablespoons quick oatmeal

1 cup unsweetened cashew or almond milk 

2 packets stevia 

1 teaspoon vanilla 

1/3 cup liquid egg whites 

1/2 scoop protein powder 

1 tablespoon sugar free pudding mix (optional, but makes everything thicker and more flavorful) 

Directions:

1. Rice the cauliflower in a food processor (basically blend until very finely chopped). Add the oatmeal to the cauliflower and blend it all together until they oats are basically a flour. Add this mixture to a pot with the milk, stevia, and vanilla. Cook for about 3 minutes. 

2. Slowly whisk or stir the egg whites into the pot-- stir constantly so the eggs don't set!! Once it starts to get fluffy (about 3-4 minutes) turn off the heat. 

3. Add the protein powder (I used @pescience ) and sugar free pudding mix (if using). Add your fav toppings!! 

Sweet Potato, Carrot, and Zucchini Frittata

This recipe was an accident. Wasn't actually planning on making a frittata, but it worked much better for a make-ahead meal than poached eggs (original plan here). Perfect for breakfast, lunch, dinner, brunch, brinner... yes, anytime.

Sweet Potato, Carrot, and Zucchini Frittata

Ingredients:

2 medium sweet potatoes
2 medium carrots
1 large zucchini
1 tablespoon olive oil
1 tablespoon finely chopped sage
Salt
Pepper
8 eggs, beaten
1 cup low-fat cheddar cheese

Directions:

1. Roughly chop the carrots, sweet potatoes, and zucchini. Place in a food processor and pulse until chopped.
2. In a large, deep pan heat the olive oil over medium high heat. Add the vegetables and sage, stirring often until tender and golden brown (about 10 minutes). Stir in salt and pepper to taste.
3. Level out the veggies with a spatula and lower heat to medium. Pour the eggs on top of the veggies and sprinkle with the cheese. Cover and cook until eggs have set and cheese is melted (about 5-8 minutes).

Serves 4

Cream Cheese Stuffed Pumpkin French Toast

Pumpkin season never ends in my apartment. Had a Whole Foods and Trader Joe's adventure last night and found pumpkin flavored Rudi's bread and Trader Joe's Pumpkin Cream Cheese. Amazing apart, and even more amazing together.

I haven't had too many gluten-free breads (I'm not gluten-free) but I've heard they usually don't taste that great. I happen to think the texture and flavor of Rudi's is really good.

If you find another pumpkin flavored bread, it's totally fine to use!

Cream Cheese Stuffed Pumpkin French Toast 

Serves: 2

Ingredients:

4 slices Rudi's Pumpkin bread
2 eggs
1/3 cup unsweetened cashew milk (or any milk)
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
5 drops liquid stevia (optional)
Trader Joe's Pumpkin Cream Cheese

Directions:

1. Heat a non-stick pan over medium high heat.
2. Spread 1 tablespoon cream cheese over each slice of bread and make two sandwiches.
3. Whisk together the eggs, milk, vanilla, stevia, and cinnamon.
4. Spray your pan with cooking spray. Dip each sandwich in the mixture (about 20 seconds each side). Add to the pan and cook about -2 minutes. Flip, then cook about 1-2 minutes on the other side. Serve!

Tofu Breakfast Scramble

I had an amazing tofu scramble for breakfast when I was in California a few weeks ago, and wanted to recreate it. I found this recipe on www.itdoesnttastelikechicken.com and the only thing I changed was the type of tofu and the type of salt used (because it was harder to find).

If you're not usually into tofu, I still encourage you to try this scramble. It's heartier than you may think, and has tons of flavor!

Tofu Breakfast Scramble

Ingredients:

Spice Mix:
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 3/4 teaspoon tumeric
- 1/4 teaspoon garlic powder

Tofu Scramble:
- 2 boxes of Naysoya Lite Firm Tofu (or regular firm tofu*)
- 1/2 medium white onion
- 1 1/2 cups sliced mushrooms of choice
- 1 red pepper
- 1 can black beans, rinsed and drained
- 1 teaspoon olive oil

Directions:
1. Add all of the spice mix ingredients into a bowl and stir to combine.
2. Chop the red pepper, onions, garlic, and mushrooms.
3. Place a large pan over medium high heat and add the olive oil. When hot, add the onions, peppers, and mushrooms and saute for about 8 minutes until everything just starts to brown. Add the garlic and saute for 2 more minutes.
4. Add the tofu blocks and smash apart with a spoon or spatula. Don't mash it completely - you want some good chunks in there.
5. Add the spice mix and black beans and stir everything up. Heat through for about another 8 minutes. Serve!

Roasted Sweet Potato and Eggs with Yogurt Pesto

If you prefer a savory breakfast, this is for you! So nutritious and filling.

Roasted Sweet Potato and Eggs with Yogurt Pesto

Ingredients:

1 medium sweet potato

1 egg

1/4 cup egg whites

1/4 cup yogurt 

1 teaspoon pesto

1 teaspoon Parmesan cheese
Salt
Pepper

Directions:

1. Preheat oven to 400 F. Slice sweet potato into 1/2 inch slices and place in a bowl. Spray with cooking spray and season with salt and pepper. Toss to coat.

2. Spray a baking pan with cooking spray and add the sweet potatoes. Cook about 25 minutes, flipping halfway through.

3. When the sweet potatoes are almost done, coat a non-stick pan with cooking spray and heat over medium heat. Add the egg whites and crack the whole egg in the center. Cover and cook until the whites set. Place on a plate. 

4. Mix together the yogurt, pesto, and cheese in a small bowl. Top the eggs with the pesto mixture. Serve with sweet potatoes.

Cinnamon Banana Pancake Rollups

Not your typical pancakes, but these were a delicious twist to the usual. I based this recipe off of Kim's recipe, but I switched up some of the flavors and ingredients. With oatmeal as the pancake base and cottage cheese as the filling, these pancakes are full of complex carbohydrates and protein- perfect start to the day.

Cinnamon Banana Pancake Rollups

Ingredients:

Pancakes:

- 1/3 cup raw oats
- 1/4 cup egg whites
- 1 T mashed banana
- 4-5 drops vanilla stevia drops (or regular stevia to taste)
- 1/2 teaspoon butter extract
- Cinnamon

Filling:

- 1/3 cup cottage cheese
- 1 tablespoon vanilla whey protein
- 1/4 teaspoon xantham gum (or 1/2 teaspoon flour)
- 3 drops vanilla stevia

Topping:

-1/2 banana
- Cinnamon
- 1 tablespoon sugar free syrup


Directions:

1. Blend together the oats, egg whites, banana, stevia, butter extract, and cinnamon.

2. Preheat a medium size, non-stick pan over medium heat. Coat with cooking spray. Pour batter into the pan. You want the batter to spread out nice and thin. Cook for about two minutes each side.

3. To make the filling blend together the cottage cheese, 1/4 teaspoon xantham gum (or flour), and the stevia. Spread the filling over the pancake and roll up. Cut roll up in half.

4. To make the topping. Slice about 1/2 banana and add to a small pan coated with cooking spray. Cook over medium heat until the banana begins to soften, add cinnamon and about 1 T sugar free syrup. Cook about 30 seconds (keep stirring). Top your pancake rollup with the banana mixture.

5.  DEVOUR.

Ingredient Note: I buy my oats, xantham gum, stevias, flours, and extracts from Vitacost. They have the best prices and deliver everything right to your door! Here's a link for a discount off your first order of $30 or more.

Peanut Butter and Kabocha Overnight Oats

This was the perfect meal after my workout this morning. I will never get tired of kabocha squash and peanut butter. Together, they are heavenly.

I usually prepare my overnight oats the night before and let them sit in the fridge, (hence the name, "overnight oats") but I made them this morning before my workout. So my oats only sat in the fridge for about 2 hours, but they still came out perfect! 

Peanut Butter Kabocha Overnight Oats

1/3 cup oatmeal 

1/2 scoop Peanut Butter Cookie whey protein (by Metabolic Nutrition)

1 teaspoon chia seeds 

1/3 cup cooked kabocha squash 

1/4 cup plain Greek yogurt 

1/3 cup unsweetened vanilla almond milk  (just enough to make a thick pudding-like consistency)

Vanilla stevia to taste 

1. Mix all ingredients together. Let it sit in the fridge overnight (or apparently, two hours is fine!). 

2. Top with your favorite fruit, nuts, nut butter, etc. 

I buy my chia seeds, oatmeal, stevia, PB2 and protein powder from Vitacost. The ingredients are cheaper than the grocery store, and they delivered right to your door. Here's a discount link for money off your first order.

Chocolate Coconut Protein Pancakes

It has been a long time since I've revisited these flavors, and decided to give my original recipe an upgrade. Both versions are delicious!



Chocolate Coconut Protein Pancakes

Ingredients:

1/2 cup cauliflower, finely chopped (use your food processor)

3/4 scoop Cellucor Molten Chocolate protein powder (or any chocolate whey protein)
2 tablespoons coconut flour

1/2 tablespoon psyllium husk

1 tablespoon reduced-fat coconut flakes

2 tablespoons cottage cheese

3 tablespoons egg whites
8-10 drops coconut stevia (or regular stevia)

Almond milk as needed

Directions:

1. Place cauliflower in the microwave. Cook for 40 seconds.
2. Meanwhile, heat a nonstick pan coated with cooking spray over medium heat.
3. Add the remaining ingredients (protein powder through stevia) to your food processor. Blend until smooth. Add almond milk as needed (add SLOWLY). You want your pancake batter to be thick.
4. Add the batter by the spoonful to the pan. Cook until the edges set. These are thick so be patient! Flip and cook another 3-4 minutes on the other side, or until cooked through.

Top with more coconut flakes if you'd like. I layered mine with almond butter and stevia sweetened Greek yogurt!

I buy my psyllium husk, coconut flakes, coconut stevia, and flours from Vitacost. They have the best prices and everything is delivered right to my door! Here's a link for a discount off your first order!

Cauliflower Mini Bagels

My favorite deli breakfast when I was younger was an egg sandwich on an everything bagel. I would get one every morning after figure skating practice. So much so, that the lady that made them for me would have it ready and waiting, wrapped up in tin foil to keep it warm. I haven't had that breakfast in years. So when I saw Lexi post her 'Everything Bagel' Cauliflower Rolls, it inspired me to create my own.

I used a donut pan to shape my bagels. I bought mine at Target, but you can find in the kitchen section of some department stores, or buy online at Amazon. 

I bought my psyllium husk and garbanzo bean flour from Vitacost. They have the best selection and prices, and they deliver right to your door!

Cauliflower Mini Bagels

Ingredients:

1/2 head of cauliflower, riced
1/4 cup Bob's Red Mill garbanzo bean flour
1 teaspoon psyllium husk
3 tablespoons egg whites
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Directions:

1. Preheat oven to 400 F.
2.To make the cauliflower rice, pulse florets in a food processor until finely chopped (I use my Ninja).
3. Place cauliflower in a large bowl. Pat the cauliflower with paper towels, try to get out as much moisture as possible.
4. Add the garbanzo bean flour through the garlic powder to the cauliflower, and stir well to combine.
5. Spray a donut pan with cooking spray. Divide batter evenly among the the donut pan. If you don't have a donut pan, you can also shape them into breadsticks, or try to shape your own bagel (not sure how well this will come out).
6. Bake 15 minutes. Allow to cool, then top with your favorite bagel toppings!

Nutrition information (makes 3 mini bagels): 70 calories, 1 gram fat, 12 grams CHO, 5 grams fiber, 5 grams protein

Low Carb Flax Waffle

This was by far one of the best waffles I've ever made. What makes them lower in carbohydrates? I used protein powder and ground flaxseed in place of flour. Flaxseeds are a rich source of omega-3 fatty acids antioxidants, and fiber. What else is amazing about this recipe? I used riced cauliflower. Yes, cauliflower in my waffles. And no, the waffles do NOT taste like cauliflower. They will make them moist. If you've ever tried baking with protein powder before and they've come out super dry, it's because you did not use moisturizing agent. Examples of these include canned pumpkin, yogurt, applesauce, cottage cheese, cooked winter squash (acorn, kabocha, butternut), cooked beets, and more. I usually use two, and one of them is always cauliflower. Read more about why I use cauliflower in my waffles and pancakes here.

Low Carb Flax Waffle

Ingredients:

1/2 cup riced cauliflower
2 tablespoons ground flaxseed

2/3 scoop whey protein powder (I love using Cellucor brand)

1/2 tablespoon psyllium husk 

1/2 teaspoon baking powder

2 tablespoons almond milk
3 tablespoons egg whites

Stevia to taste

Directions:

1. Preheat waffle iron.
2. To rice your cauliflower, place raw florets in a food processor and pulse until finely chopped. I use my Ninja for this. Cook in the microwave for 40 seconds.
3. Meanwhile, add the flaxseed through the stevia to your food processor. Add the cauliflower. Blend until smooth.
4. Coat your waffle iron with cooking spray. Add batter and cook until done!

Peanut Butter Banana Waffles

When I woke up today, my stomach wasn't feeling 100%. I decided to forgo the protein powder that I usually use at breakfast for this reason (just in case it made my stomach worse!). As horrible as it is to have a stomach ache, I'm happy that it forced me to make a protein powder free, and therefore, kid friendly waffle recipe! These waffles are also gluten-free and dairy-free, and packed with protein from the peanut flour I used. These flours may sound foreign, but they are available at great prices from Vitacost (discount off your first order included in the link!).

Peanut Butter Banana Waffles

Ingredients:

1/4 cup peanut flour
2 tablespoons coconut flour
1 small banana (100 grams)
3 tablespoons egg whites
1/2 teaspoon baking powder
Stevia to taste
Almond milk if needed

Directions:

1. Preheat waffle maker and spray with cooking spray.
2. Place all ingredients into a food processor or blender (I use my Ninja). Blend until smooth.
3. Pour into waffle pan and cook until done. Top with your favorite toppings (nuts, fruit, yogurt, nut butter, coconut flakes, etc.)

Butter Toffee Kabocha Protein Pancakes

If you couldn't already tell by following me on Instagram (@adena86) I am in LOVE with kabocha squash. Kabocha squash is also referred to as japanese pumpkin. It is sweet, moist, and has this satisfying texture that I've become completely addicted too. I buy at least five kabocha squash whenever I see them in the grocery store to avoid kabocha withdrawal. If you have a hard time finding kabocha, you can replace it with any other winter squash (butternut, acorn, fresh or canned pumpkin), but I highly recommend you don't give up your search. Kabocha will change your life.

Another note about the ingredients. DO NOT fear the cauliflower. You DO NOT taste it. It makes the pancakes incredibly moist and cake-like. Read more about why I use cauliflower here.  

Butter Toffee Kabocha Pancakes

Ingredients:

1/3 cup riced cauliflower (raw cauliflower finely chopped in a food processor)
3/4 scoop Elite Butter Cream Toffee protein powder (or any flavor whey protein)
2 tablespoons oatmeal
2 tablespoons coconut flour
1/2 tablespoon psyllium husk

1/3 cup cooked kabocha squash 
3 tablespoons egg whites
8-10 drops English Toffee liquid stevia (or plain stevia)
Almond milk as needed

Directions

1. Place cauliflower in the microwave. Cook for about 40 seconds.
2. Meanwhile, heat a nonstick pan coated with cooking spray over medium heat.
3. Add the remaining ingredients (protein powder through stevia) to your food processor. Blend until smooth. Add almond milk as needed (add SLOWLY). You want your pancake batter to be thick.
4. Add the batter by the spoonful to the pan. Cook until the edges set. These are thick so be patient! Flip and cook another 3-4 minutes on the other side, or until cooked through.

I topped mine with sugar-free caramel syrup and Justin's Maple Almond Butter :)

Basic Recipe: Egg White Overnight Oats

If you've read some of my previous recipes, or have seen my Instagram account (@adena86), you'll notice how much I LOVE overnight oats. What are they? Overnight oats are oats that are soaked in liquid overnight. They get the same texture as if they had been cooked on the stove top or microwave. Adding ingredients like yogurt and chia seeds make the oats more creamy and pudding like (plus they add some healthy fats and protein). This is a great breakfast especially for busy mornings when you're short on time. There are so many ways to flavor overnight oats so you can literally have a different breakfast every day of the week. I use extracts like coconut, vanilla, and almond as well as flavored stevias (toffee is my favorite!). You can add fruit, nuts, nut butters, coconut flakes- any toppings you like!

There are two ways to make overnight oats. My basic recipe is just letting the oats sit overnight in almond milk, yogurt, and chia seeds. The second is cooking them with water or milk, and egg whites. Both versions require refridgeration overnight, and they are both eaten cold in the morning (breakfast pudding!). Adding egg whites at the end of cooking the oats makes the oats fluffy and adds some extra protein (which helps to keep us fuller for longer). Once you've tried overnight oats, your breakfasts will never be the same!

I always order my extracts, nut butters, stevias, and other ingredients from Vitacost. It's an online health store with amazing prices and huge selection of fun, healthy ingredients. Here's a discount code to use off your first order!

Egg White Overnight Oats: Basic Recipe

Ingredients:

1/3 cup oatmeal
2/3 cup water or milk
Extract (vanilla, coconut, almond etc., optional)
Stevia (or preferred sweetener)
1/4 cup egg whites
1/2 cup Greek yogurt
1/2 scoop protein powder (optional)

Other Add In's:

Fruit
Nuts
Nut butter
Coconut Flakes
Chia Seeds (will require more liquid after you mix them in and leave overnight. Chia seeds absorb liquid and "plump" up)
Canned pumpkin
Cooked kabocha squash (my favorite!!)

Directions:

1. Place oats in a bowel. Add milk or water, stevia, and extract of choice (optional).
2. Microwave until most of the liquid is absorbed (about 1 1/2-2 minutes- keep checking on it and stir half way through).
3. Stir in the egg whites (really stir so you don't get clumps). Cook another 25-30 seconds. Let cool and then place in the fridge and leave overnight.
4. In the morning, mix the yogurt with protein powder of choice (if using). Mix in to your oats or layer like a parfait. If using add-ins, stir the following ingredients in the oatmeal the night before: pumpkin, kabocha squash, chia seeds. The others add-ins can be added in the morning or the night before, whichever you prefer!

Low Carb Birthday Cake Pancakes

It's not really my birthday, but these seriously tasted just like a Funfetti birthday cake! Low carb, fluffy, healthy, delicious protein pancakes. Love when they come out perfect! I used Cellucor's Cor-fetti Cake Batter protein for this recipe. If you don't have it, substitute with vanilla flavored whey. The flour and psyllium husk are from Vitacost, my favorite online grocery store. They have so many fun ingredients that most grocery stores don't carry. Plus, they have amazing prices. Use this link for $10 off your first order:

Want more carbs to fuel or recover from your workout? Here's another recipe I made that's higher in carbs and tastes like cake too!

Note: If you are scared of the cauliflower- DON'T BE. It is seriously a magical ingredient. Read about why I use it here. 

Low Carb Birthday Cake Pancakes

Ingredients:

1/3 cup riced cauliflower (just add raw cauliflower to your food processor and finely chop)
3/4 scoop Cellucor Cor-fetti Cake Batter protein powder
2 tablespoons coconut flour
1/2 tablespoon psyllium husk
3 tablespoons egg whites
1/2 teaspoon baking powder
1 packet stevia
3 tablespoons almond milk, more as needed

Directions:

1. Preheat a nonstick pan over medium heat. Coat with cooking spray. Microwave your riced cauliflower for 40 seconds.

2. Add all ingredients to a food processor or blender (I use my Ninja). Blend until smooth. Gradually add more almond milk if needed, but make sure the batter is THICK. A little milk goes a long way.

3. Add batter by the spoonful to the your pan. Cook until the edges set. These will take longer than regular pancakes- be patient! Flip and cook on the other side (about 4 minutes?).

4. Layer with stevia sweetened Greek yogurt ("frosting") if desired. I also like to add nut butter right in the middle :)

Nutrition Facts (pancakes only): 186 Calories, 3 grams Fat, 18 grams Carbohydrates (13 grams Fiber), 24 grams protein

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!

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!

Chocolate Banana Quinoa Pancakes with Chocolate Peanut Butter Sauce

I love trying new foods and experimenting with pancakes. I always try to order one new item that I haven't tried before whenever I place an order at iherb.com (one of my favorite places to order most of my flours and stevia extracts). My last order included quinoa flour. Quinoa flour is one of the oldest cultivated grains in the world- the Inca's called it the "mother of all grains". Quinoa is higher in protein than most grains, it is gluten free, and it is a rich source of iron, potassium, calcium, and magnesium. I am loving the flavor and texture that it gives my pancakes! It's similar to coconut flour in that it makes my pancakes fluffy, but it doesn't require as much liquid. Quinoa flour is officially a pantry staple for me! If you decide to order it from iherb.com, you can use my discount code (on my home page) to get money off your first order!

Note: If you don't have Sunwarrior protein powder, you can probably use regular whey protein, but don't use as much milk (whey protein doesn't absorb as much liquid). Remember, the thicker the batter, the better the pancakes! Also, don't fear the cauliflower. I use it in almost ALL of my pancake recipes because it gives such an amazing cake-like texture. You don't taste it- I promise!

Pancake time!

                               

                              

Chocolate Banana Quinoa Pancakes with Chocolate Peanut Butter Sauce

Ingredients for Pancakes:

1/3 cup riced cauliflower (put in a food processor and pulse until it looks like couscous)
1/4 cup quinoa flour
3/4 scoop Sunwarrior Chocolate Protein Powder
1/2 tablespoon psyllium husk
1/2 teaspoon baking powder
1/2 medium banana (about 50 grams)
3 tablespoons egg whites
1/3 cup almond milk

Ingredients for Chocolate Peanut Butter Sauce (optional- use whatever sauces and toppings you like!):

1 tablespoon Walden Farms sugar-free chocolate syrup
2 tablespoons peanut flour (or PB2)
Water

1. Put the riced cauliflower in a small bowl and cook in the microwave for 40 seconds. Set aside.
2. Heat a large nonstick pan over medium heat and coat with cooking spray. Add all of the pancake ingredients into a food processor (including the cauliflower). Blend until smooth.
3. Add pancake batter by the spoonful. Cook until the edges set and small bubbles start to form. Flip. Cook on the other side about 3-4 minutes.
4. To make the sauce, combine the chocolate syrup and the peanut flour. Slowly add water until it becomes a thick sauce. Layer the pancakes with the sauce. Enjoy!

Vanilla Almond Protein Pancakes

One of my favorite extracts to use is almond extract. Love the nutty, warm flavor! These were so fluffy :)

Also, don't let the cauliflower scare you! It makes the pancakes more moist and cake-like! You can omit if you don't have any, but I highly recommend it.

                              

Vanilla Almond Protein Pancakes 

3/4 scoop Vanilla protein powder (I use Cellucor Whipped Vanilla)

2 tablespoons oatmeal

2 tablespoons coconut flour 

1/2 tablespoon psyllium husk

1/2 teaspoon baking powder

1 stevia packet 

1/3 cup riced cauliflower 

3 tablespoons egg whites 

3 tablespoons Greek yogurt 

1/3 cup almond milk 

Splash of almond extract (about 1/2 teaspoon)

Directions: 

1. Preheat a large non stick pan over medium heat. Coat with cooking spray. 

 2. Place cauliflower in a food processor and finely chop. Place in a bowl and microwave 40 seconds.

3. Add all ingredients including the cauliflower to your food processor. Blend until smooth.

4. Add pancake batter to your pan by the spoonful. Cook until edges set and then flip. Be patient! They are thick and take longer than regular pancakes. Once you flip, cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!