Cinnamon Graham Cracker Protein Pancakes

Pretty sure the picture says it all. FLUFF. My usual ingredients with Cinnamon Graham Cracker whey protein by Optimum Nutrition. Delicious, but if you don't have that flavor, use whatever whey protein powder you like! I always buy my protein powders from bodybuilding.com. If you buy them anywhere else, your paying WAY too much! 

                   

Cinnamon Graham Cracker Protein Pancakes

Ingredients:

1/3 cup riced cauliflower 

1 level scoop Cinnamon Graham Cracker whey protein (I used Optimum Nutrition. If you don't have this, use another flavor!)

1/4 cup oatmeal

2 tablespoons coconut flour

1 teaspoon psyllium husk

1/2 teaspoon baking powder

1/2 medium banana (50 grams)

3 tablespoons egg whites 

1 tablespoon almond milk

1/2 teaspoon butter extract (optional if you don't have any) 

1 packet stevia

5 drops liquid stevia

Directions:

1. Heat a nonstick pan over medium heat. Coat with cooking spray. 

2. Cook the cauliflower in the microwave for 40 seconds (I "rice" mine by putting it into a food processor until finely chopped).

2. Add all ingredients (oatmeal through the stevia) on a food processor. Add cauliflower last (so it has a chance to cool down a little).

3. Blend until smooth, do not over mix. 

4. Cook your pancakes! 

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

I've been making my tofu pumpkin pie for years, and everyone from my 3 year old cousin to my 80 year old grandparents could never guess that it was made with tofu! I usually use a store-bought graham cracker crust, but this year I wanted to challenge myself and try to make my own. It came out WAY better than I imagined! However, a few things actually went wrong in the process. Firstly, I planned on only using almond flour as my flour, but I didn't have enough. So, I added coconut flour. Second, I didn't make enough batter to fill a pie tin, so I had to make mini pies. Overall, I'm thankful for these mistakes because the end product was incredible!

You can buy your own pie crust and just make the filling, but I highly recommend making this crust at some point in time. Tastes just like a graham cracker crust .... if not better!

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

Ingredients for the crust:

1/2 cup almond flour
1/4 cup coconut flour
1 scoop Cinnamon Graham Cracker whey protein powder (Optimum Nutrition), or vanilla
2 tablespoons sugar-free maple syrup (or regular)
2 tablespoon coconut oil, melted

Ingredients for the filling:

1 cup silken tofu (make sure you drain excess water)
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 tablespoon sugar-free maple syrup (or regular)
1/2 teaspoon xantham gum (optional)
Stevia to taste (I used 4 packets of Truvia)

Directions:

1. Pre-heat oven to 350 F.
2. Combine crust ingredients in a large bowl. Knead with your hands until a dough forms.
3. Divide dough evenly into 6 balls. Spray a muffin tin with non-stick spray. Add one dough ball to each muffin cup, pressing down so it covers the bottom of the cup. Bake 10 minutes.
4. Meanwhile, blend together your filling ingredients. Divide filling evenly and place on top of your pre-baked crust. Bake for about 30 minutes.
5. Remove your mini pies from the muffin tin and place in the fridge to set. Allow to set for at least an hour.

Nutrition Information (for one mini pie): 190 Calories, 8.6 g Fat, 17.5 g CHO (4.2 g Fiber), 10.8 g Protein