Snickerdoodle Protein Pancakes

I was looking through some of my old pancake recipes recently and realized I haven't posted the one that I've been making the most.

Other things have changed. I've been using PEScience protein powder for all of my protein powder recipes, and I'm obsessed. The great thing about this powder is that it's a mix of whey and casein.

Whey: A liquid by-product of cheese production (appetizing, I know- it tastes nothing like cheese). It is quick digesting and easily absorbed. Whey is best used anytime of day, especially as a protein source post-workout. Whey protein comes in a few forms, but the best is "whey protein isolate".

Casein: Casein is another milk-based protein. It has a slower rate of digestion compared to whey protein, so it provides a more steady release of amino acids to the body over a longer period of time. This protein is a good option anytime of day, but is used a lot before bed (to prevent protein breakdown overnight).

So, the combination of both of these proteins is ideal. Plus, casein tends to act like a thickening agent- and thick batters make awesome pancakes!

Also, PEScience has amazing flavors including Snickerdoodle and Blondie that are unique AND delicious. I'm not sponsored by them or paid to say any of this (I wish)....I just truly like the brand!

Back to the  pancakes. And by the way, you can use whatever whey protein you have if you don't have PEScience. If you want to buy it, Vitacost has great prices. You can use this link for $10 off your first order :)

Snickerdoodle Protein Pancakes

Ingredients:

1/2 medium (~100 g) zucchini, grated (I just chop it in my Ninja food processor)
1/3 cup oatmeal
2 tablespoons coconut flour
2 tablespoons PEScience Snickerdoodle protein powder
1 teaspoon psyllium husk
1/2 teaspoon baking powder
1/4 cup egg whites
Stevia to taste
Almond milk as needed (or any milk)

Directions:

1. Cook the zucchini in the microwave for one minute. Set aside. Heat a large non-stick skillet over medium heat.

2. Combine all ingredients (including the zucchini) in a food processor. Batter WILL be thick. Add enough almond milk to give it a pudding-like mixture (about 1/4 cup?).

3. Coat skillet with cooking spray. Add batter by the spoonful to the pan. Flatten slightly. Cover and cook about 4 minutes (or until pancake sets and is golden brown underneath). Flip pancakes and cook about 3 minutes on the other side or until cooked through.

Double Chocolate Protein Pancakes

Double Chocolate Protein Pancakes 

Ingredients:

-1/2 cup finely chopped zucchini (I chop it in my Ninja Food Processor)
- 1/4 cup oatmeal
- 2 tablespoons chocolate whey protein powder (I use Cellucor)
- 2 tablespoons coconut flour
-1/2 teaspoon baking powder
- 1 teaspoon psyllium husk
- 1 teaspoon unsweetened cocoa powder
- 1/4 egg whites
- 1 packet stevia
- unsweetened almond milk, as needed

Directions:

1. Add all ingredients to a food processor or blender. Add enough almond milk to keep a thick batter.
2. Heat a non-stick pan over medium heat and coat with cooking spray. Once hot, add about 1/4 cup batter for each pancake. Cover and cook until the edges set. Flip, and cook until done (about another 3-5 minutes).

Top with your favorite toppings! I love Greek yogurt and peanut butter :)

Coconut Flaxseed Pancakes

I had been sticking to my usual pancake recipe all week, but decided to switch it up this morning and use some ground flaxseed in the batter. These came out so delicious and fluffy- I could've had 3 more stacks.

Ingredient note: I buy my flour, flaxseed, stevia, oatmeal, psyllium husk and more from Vitacost. They have the best prices and deliver right to your door. Click the link for a discount off your first order!

Coconut Flaxseed Pancakes

Ingredients:

1/3 cup riced cauliflower (I used my Ninja to finely chop it)
1/4 cup egg whites
2 tablespoons Cellucor Cinnamon Swirl Whey Protein
3 tablespoons coconut flour
1 tablespoon flaxseed
1 teaspoon psyllium husk
1/2 teaspoon baking powder
Stevia to taste
Almond milk

1. Microwave the riced cauliflower for 45 seconds (you do NOT taste it- it makes the pancakes moist).
2. Combine all ingredients together in a food processor, except the almond milk. Slowly add almond milk until the batter has a slightly pudding-like consistency.
3. Heat a non-stick pan over medium heat and spray with cooking spray. Once hot, add pancake batter by the spoonful. Cook like regular pancakes (be patient- they take longer to cook than regular pancakes- you don't want to flip too soon!). 

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!

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 :)

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!

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

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!

Strawberry Banana Protein Pancakes

The only thing that could've made these pancakes better is if I had fresh strawberries to decorate them with. So delicious! You can probably use a different type of flour if you don't have quinoa flour, but I definitely recommend it!

                             

Strawberry Banana Protein Pancakes:

Ingredients: 

3/4 scoop (20 g) Stawberry Milkshake whey protein by Cellucor (or any brand)

3 tablespoons quinoa flour

1/2 tablespoon psyllium husk

1/2 teaspoon baking powder 

1 stevia packet 

1/3 cup riced cauliflower 

1/2 medium banana (50 grams)

3 tablespoons egg whites

1 tablespoon almond milk

Directions: 

1. Preheat a large non stick pan over medium hear. 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. Cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!

Pumpkin Peanut Butter Quinoa Pancakes

These were so amazing that I contemplated crying when they were over. I love the combination of pumpkin and peanut butter. Plus the pumpkin keeps the pancakes moist. The cauliflower sounds weird, but trust me! You can't taste it, and it makes your pancakes thick and cake-like. 

                             

Pumpkin Peanut Butter Quinoa Pancakes

Ingredients:

 

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

3 tablespoons quinoa flour 

1/2 tablespoon psyllium husk 

1/2 teaspoon baking powder

1 stevia packet 

1/3 cup riced cauliflower

1/4 cup canned pumpkin

3 tablespoons egg whites

2 tablespoons almond milk

1/4 teaspoon butterscotch extract (optional)

DIrections:

1. Preheat a large non stick pan over medium hear. 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. Cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!

Cafe Mocha Protein Pancakes

These pancakes had the perfect amount of coffee flavor . I layered these with stevia sweetened Greek yogurt and topped them with Wild Friends Vanilla Espresso Almond Butter (one of my top three favorite nut butters!). Perfect. 

                                     

Cafe Mocha Protein Pancakes

Ingredients:

3/4 scoop Cafe Mocha protein powder (I used Dymatize)

1/3 cup riced cauliflower 

2 tablespoons oatmeal 

2 tablespoons coconut flour

1/2 tablespoon psyllium husk

1/2 teaspoon baking powder

1 packet stevia

1/4 teaspoon coffee extract

2 tablespoons Greek yogurt 

3 tablespoons egg whites

2-3 tablespoons almond milk 

Directions:

1. Cook cauliflower rice in the microwave for 40 seconds.

2. Grind oats into oat flour with a food processor. Add the remaining ingredients (includig the cauliflower!) and blend well. 

3. Heat a large, nonstick pan over medium high heat. Coat with cooking spray. Make sure the pan is hot!

4. Add the batter by the spoonful. Flip when the edges set and small bubbles start to form. Cook another 2-3 minutes on the other side. 

Chocolate Creme Brûlée Protein Pancakes

I found sugar-free Creme Brûlée coffee syrup at Target, and I thought it would be fun to use in some recipes. Came out delicious.  Someone should come out with a Creme Brûlée protein powder. Just saying. 

                                    

Chocolate Creme Brûlée Protein Pancakes

Ingredients:

3/4 scoop chocolate protein powder 

2 tablespoons coconut flour

2 tablespoons oatmeal

1/2 tablespoon pysllium husk

1/2 teaspoon baking powder

1 packet stevia

1/3 cup riced cauliflower 

2 tablespoons sugar free Creme Brûlée syrup (from Target)

2 tablespoons Greek yogurt

3 tablespoons egg whites 

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. Cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!

Tips for Fluffy Pancakes

I've been getting a lot of questions about how I get my pancakes so thick and fluffy :) So here are some ingredients and tips to make your own!

Ingredients:

Baking Powder

Psyllium husk

Coconut flour 

Cauliflower 

You can order psyllium husk and coconut flour from Vitacost. It's an online health/grocery store where I order the majority of my ingredients from. Use this link for a discount off your first order:

Baking powder is a mix of baking soda and an acid. It is a leavening agent, which means its added to recipes in order to produce carbon dioxide to give rise to the finished product. Make sure your baking powder is fresh- old baking powder will make your product flat. No one wants flat pancakes! 

Psyllium husk helps to bind your pancakes and gives them extra texture and fluff! I use about 1/2 tablespoon to 1 tablespoon in my recipes. It's also a great source of fiber.

Coconut flour makes light, fluffy pancakes. It absorbs more liquid than other flours, so you'll need to add extra water, milk, etc. when cooking with this. It can be used alone or mixed with another type of flour to make delicious pancakes, breads, cakes, bars- anything!

Cauliflower in pancakes?! Yes, and I swear you don't taste it! Cauliflower makes your pancakes dense and cake-like. To incorporate cauliflower for that cake-like look and texture, simply process raw cauliflower in a food processor or blender, then place in a bowl and microwave for 40 seconds (I usually use about 1/3-1/2 cup for my recipes). Blend it with your other pancake ingredients until smooth.

Pancake Techniques:

While preparing your pancake ingredients, make sure you pre-heat your pan. I usually preheat my non-stick pan over medium high heat and spray with no n-stick spray (you can also use coconut oil or other oil). Make sure it's hot before you add your batter. Do not use high heat. Keep it on medium and be patient :)

DO NOT over mix. This will lead to flat, sad looking pancakes. 

Make sure your batter is thick. Thick batter= thick pancakes.

Hope this helps! More questions? Ask away!

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! 

Butternut Squash Protein Pancakes

I love squash EVERYTHING. I always have cooked squash prepared and waiting in my fridge. Squash is  perfect for pancakes because it makes them really thick and moist. This morning's stack was nothing less than incredible. These are an absolute must-try!

Butternut Squash Protein Pancakes

Ingredients:

1/4 cup + 2 tablespoons (30 grams) oatmeal 

1 tablespoon coconut flour

1 scoop protein powder 

1 teaspoon psyllium husk (can omit, but adds fiber and texture)

1/2 teaspoon baking powder

Stevia and cinnamon to taste

2/3 cup (85 grams) cooked butternut squash

3 tablespoons egg whites

3 tablespoons almond milk 

Fruit (optional)

Directions: 

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

2. Using a blender or food processor, blend the oatmeal into flour. Add the rest of the ingredients to the blender/food processor and blend until smooth. 

3. Add batter to the pan by the spoonful. If using fruit, place it in the center of the pancake batter at this time (if using bananas, slice them). 

4. Once the edges of the pancake set, flip. Cook on the other side about 3-4 minutes. 

5. Eat!!! I topped mine with sugar free syrup and peanut butter :)

Coconut Cream Protein Pancakes

Fluffy, filling, and the perfect amount of coconut flavor. I've been wanting to test out the coconut emulsion I picked up at T.J. Maxx. I like the flavor better than coconut extract. It tastes more....natural? It doesn't have a strong aftertaste. But extract works perfectly fine for this recipe too!

Ingredients: 

2 tablespoons oatmeal 

2 tablespoons coconut flour

2 tablespoons vanilla whey protein 

1/4 teaspoon baking powder 

1 stevia packet

1 tablespoon reduced-fat coconut flakes 

(or regular)

1/3 cup riced cauliflower (pulse in a good processor until finely chopped) 

2 tablespoons plain Greek yogurt

2 tablespoons low-fat cottage cheese 

1/2 teaspoon coconut emulsion (or extract) 

Directions:

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

2. Microwave cauliflower rice for 40 seconds. 

3. Add all ingredients into a food processor. Blend until smooth.

4. Cook your pancakes! Be patient, flip when the edges have set and little bubbles start to form. 

I layered my stack with Greek yogurt mixed with stevia. You can also add more coconut flakes. 

Hazelnut Coffee Pancakes

I've been so excited to make hazelnut coffee creations after I purchased my coffee extract and hazelnut flavored stevia from iherb.com (use discount code ZSG766 to get money off your first order!) These are the perfect pick-me-up breakfast. The cauliflower makes them extra moist and fluffy (no you don't taste it!). Plus you get some veggies in at breakfast! 

Hazelnut Coffee Pancakes 

Ingredients:  

1/3 cup riced cauliflower (using a food processor, pulse until cauliflower resembles rice)

1/4 cup oatmeal

2 tablespoons chocolate whey (or vanilla)

1 tablespoon coconut flour

1/2 tablespoon psyllium husk

1/2 teaspoon baking powder

1 teaspoon coffee extract 

10 hazelnut stevia drops

Directions:

1. Cook cauliflower rice in the microwave for 40 seconds.

2. Grind oats into oat flour with a food processor. Add the remaining ingredients (and the cauliflower!) and blend well. 

3. Heat a large, nonstick pan over medium high heat. Coat with cooking spray. Make sure the pan is hot!

4. Add the batter by the spoonful. Flip when the edges set and small bubbles start to form. Cook another 2-3 minutes on the other side. 

Orange Cinnamon Protein Pancakes

Fall is my favorite season. I love the crisp chill in the air, light sweaters, and the cozy feeling when you walk inside a warm house or store. Most of all, I love the flavors of fall- pumpkin, squash, apple, cinnamon, warm spices, and warm drinks (pumpkin coffee)! This morning my pancakes reminded me of fall, and I was seriously sad when they were over. The flavors of orange and cinnamon are beautiful together, and kind of make you feel all warm and cozy inside.

I made these with my brand new Sunwarrior Warrior Blend protein powder. I've been meaning to get this protein powder for months. Not sure why it took me so long. I love the fact that this protein powder is non-GMO,  allergen, soy, and dairy-free, and has a complete amino acid profile. It is easily digestible which makes it a great powder for those who have issues with whey protein. If you decide to replace whey protein with Sunwarrior in your recipes, be aware that you might have to increase the amount of liquid ingredients you use- Sunwarrior absorbs more liquid than whey protein.

If you'd like to try Sunwarrior Warrior Blend protein powder, iherb.com has the best prices! Use code ZSG766 to get money off your first order!

Orange Cinnamon Protein Pancakes

Ingredients:

3/4 scoop Vanilla Sunwarrior Warrior Blend protein powder
1/4 cup oatmeal
1/2 tablespoon psyllium husk

1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/3 cup riced cauliflower
3 tablespoons egg whites
3 tablespoons unsweetened vanilla almond milk
1/2 teaspoon orange extract
15 stevia drops, or to taste
Water as needed 

Directions:

1. Microwave your cauliflower for 30 seconds (To make "rice", just place raw florets in a food processor- I used my Ninja). Set aside.
2. Place oats in a food processor and blend until it becomes oat flour. Add Sunwarrior, psyllium husk, and  baking powder, to the oat flour. Pulse until combined.
3. Add egg whites, almond milk, orange extract, and stevia to the dry ingredients. Blend until combined. You may need to add some water if it's too thick. I added about 2 tablespoons.
4. Place batter in a bowl and stir in your riced cauliflower.
5. Heat a nonstick skillet over medium heat. Add batter by the spoonful. Flip when the edges set and bubbles start to form.

I layered my pancakes with PB2 and sugar-free apricot jam- HIGHLY recommend this combo!

Macros: 2.8 g fat, 21.5 g CHO (7.1 g fiber), 20 g protein

Tropical Cauliflower Pancakes with Banana Protein Syrup

It's summer. It's hot outside. I was feeling . . . "tropical". If you haven't tried any of my cauliflower pancake recipes- seriously make them. They are SO moist, and make for thick, cake-like pancakes.

Tropical Cauliflower Pancakes with Banana Protein Syrup

Ingredients:

1/3 cup riced cauliflower (I pulsed some cauliflower florets in my Ninja)
3 tablespoons egg whites
2 ounces fresh pineapple
10 drops stevia (or to taste)
1/4 teaspoon orange extract (coconut would be good here too!)
2 tablespoons vanilla whey protein
2 tablespoons coconut flour
1/2 tablespoon psyllium husk
1 tablespoon reduced-fat coconut flakes

Directions:

1. Cook the cauliflower in the microwave for 30 seconds.
2. Using a food processor/blender, blend together the egg whites, pineapple, orange extract, stevia, and the pineapple.
3. In a separate bowl, mix together the coconut flour, protein powder, psyllium husk, and the coconut flakes.
4. Mix together the dry ingredients, wet ingredients, and the cauliflower.
5. Heat a non-stick skillet over medium heat. Add the pancake batter by the spoonful. BE PATIENT. These are thick and take longer to cook.
6. Once the edges are set (about 5-7 minutes), flip and cook on the the other side until golden brown.

For the Syrup:

Mix together 1 tablespoon banana whey protein with some water and sugar-free maple syrup. You want it to be a sauce-like consistency.

Top with more coconut flakes, nut butter, fruit- whatever you like!

Macros for the pancakes: 4 g Fat, 25 g CHO (12 g Fiber), 17 g Protein