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

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!

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 :)

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. 

Red Velvet Protein Pancakes

I was in Whole Foods the other day when I noticed Melissa's Beets on sale. I picked up the package with one goal in mind: Red Velvet Protein Pancakes. Yes, these are pancakes made with beets (NO they do not taste like beets!). They are delicious AND healthy. How does it get better than that? Make these!

Red Velvet Protein Pancakes

Ingredients:

For the Pancakes:

1/4 cup oatmeal
1 tablespoon coconut flour
2 tablespoons chocolate whey protein (I used Cellucor)
1/2 tablepsoon psyllium
1/2 t baking powder
2 tablespoons cottage cheese
3 tablespoons egg whites
3 tablespoons unsweetened almond milk (or any milk)
1 1/2 medium cooked beets, chopped (about 1/4 cup)
5-10 chocolate stevia drops (or unflavored)

For the Sauce:
1 tablespoon chocolate whey protein
1 tablespoon unsweetened almond milk (or any milk)

 Directions:

1. Blend oatmeal into oat flour (I used my Ninja food processor)
2. Add remaining ingredients. Blend until all ingredients mix thoroughly.
3. Heat a non-stick skillet over medium-high heat.  Coat with cooking spray. Once hot, add your pancake batter by the spoonful.
4. Cook until edges set, then flip. Cook another 1-2 minutes on the other side.
5. Mix sauce ingredients. Pour over your pancakes.

Nutrition Info (Pancakes only): 242 Calories, 4 g Fat, 31 g CHO (11.6 g Fiber), 20.4 g Protein

Nutrition Info (With Chocolate Sauce): 266 Calories, 4 g Fat, 32 g CHO (11.6 g Fiber), 25.4 g Protein 

*Note: Nutrition Info will vary depending on the brand of products you use. The links in the ingredient list will bring you to iherb.com which is where I bought my ingredients. If you use the link, or code ZSG766, you can get up to $10 off your first purchase!

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

Vanilla Pancakes with Chocolate Cake Batter Filling

I really didn't think these were going to come out that great, so I didn't take the best pictures. After the first bite I pretty much devoured them. So, I have no other choice but to use the not-so-great pictures for this post. These came out both fluffy (thanks coconut flour!) and dense (thanks psyllium husk!).

Vanilla Pancakes with Chocolate Cake Batter Filling

Ingredients for Pancakes:

2 tablespoons oats
1 tablespoon coconut flour
1 tablespoon vanilla whey protein
1/4 t baking powder
1 ounce banana
2 tablespoons unsweetened vanilla almond milk (or any milk)
1/4 cup egg whites
2 tablespoons Greek yogurt

Ingredients for Filling:

1/4 cup Greek yogurt
1 tablespoon chocolate cake batter casein (I used Optimum Nutrition, but any chocolate casein or flavor you like is fine!)
Stevia to taste

Directions:

1. Blend oats into flour using a food processor or blender. Place in a separate bowl. Add coconut flour, vanilla whey protein powder, and baking powder. Mix to combine.
2. Place banana, milk, egg whites, and yogurt in food processor or blender (or hand mix well). Add dry ingredients and blend until combined.
3. Heat a non-stick skillet coated with cooking spray over medium high heat. Once skillet is hot, add 1/3 of the batter for each pancake. Cover skillet and reduce to medium heat.
4. Once the edges set, flip your pancakes. Cook an additional 2-3 minutes.
5. To prepare filling, mix together the casein, yogurt, and stevia. Layer between pancakes. Devour : )

Nutrition Information: 231 calories, 2.8 g Fat, 24 g CHO, 7.6 g Fiber, 26.7 g Protein

Note: Nutrition info may vary slightly depending on the type of protein powder used.

Spiced Ginger Pear Protein Pancakes

Just made these this morning for some post-fasted cardio fuel. I love doing fasted cardio first thing in the morning- I feel lighter and more energized when I don't eat before. Not everyone feels this way, but this is what works for me. Do what works for you! Listen to your body. Interested in trying out fasted cardio? Don't give up after one try. You may find it hard to do the first few times, then your body may adjust and you'll find that you love it. Everyone is different. I'm hoping to dedicate a post to this alone, but I'm still busy with some school work for the next few weeks!

Spiced Ginger Pear Protein Pancakes

Ingredients:

1/4 cup egg whites
2 tablespoons unsweetened apple sauce
1 scoop vanilla whey protein powder
2 teaspoons psyllium husk
1/2 teaspoon baking powder
Stevia to taste
1/2 pear, thinly sliced
Ginger to taste
1/3 cup Greek yogurt 

Directions:

1. Heat a small pan over medium heat and spray with cooking spray. Add pear slices and ginger. Let these cook until they are soft.
2. In the meantime, whisk or blend together the egg whites and apple sauce (I used my Ninja)
3. Add dry ingredients and blend well. If you're hand mixing, I recommend mixing the wet and dry ingredients separately, then gradually add the wet ingredients to the dry ingredients. 
4. Heat a large skillet over medium high heat sprayed with cooking spray. Add pancake batter by the tablespoonful. Cook until small bubbles form and the edges start to set. Flip and cook on the other side for about a minute.
5. For the filling, mix together the Greek yogurt with stevia (to taste). You can use more or less yogurt depending on your needs/preferences. Layer your pancakes with the yogurt and pear slices.

You can probably use canned pumpkin, cottage cheese, or yogurt in place of the unsweetened apple sauce if you don't have it. Enjoy!!

Oreo-Fudge Brownie Sundae Protein Pancakes

            I posted a picture of these pancakes on Instagram immediately after I DEVOURED them and wrote a blurb underneath to which my mom mom responded, "You are such a nerd." Fit freak, nutrition geek and blurb nerd. Yes, that sounds like me. Anyway, because of my mom's humorous response, and the fact that my blurb explains how I came up with the name of these pancakes, I am rewriting what I wrote on my Instagram post minus the cute Emoji faces :) :

             "I just died and went to pancake heaven!! These were freaking FABULOUS . . . the plan was to test my final recipe for my Oreo Protein Pancakes I posted a while back and these went ABOVE AND BEYOND my expectations!! The only problem is, I'm torn between calling them Fudge Brownie, Oreo, or Brownie Sundae Protein Pancakes!? Even though they look all cute and Oreo-like, they were fudge-y and delicious and reminded me of a brownie! What do you think? Can't post the recipe without a name!"
- @adena86

    I found it interesting that almost all the responses I got combined all of the names together. I went with my sister's suggestion. So, now that I have a name for the pancakes, I can post the recipe :). MUST TRY!

Oreo-Fudge Brownie Sundae Protein Pancakes

Ingredients:

3 tablespoons chocolate protein powder
1/2 tablespoon unsweetened cocoa
1 teaspoon psyllium
1/2 tablespoon sugar-free chocolate pudding mix
1 1/2 packets Truvia (or to taste)
2 tablespoons oatmeal
1/2 teaspoon baking powder
2 tablespoons Greek yogurt
1 tablespoon almond milk
3 tablespoons egg beaters

Filling:

Greek yogurt + Truvia/stevia to taste

Directions:

1. Blend ingredients (I used my Ninja).
2. Cook pancakes over medium-high heat on a pan coated with cooking spray. Cook until you start to see bubbles (about 2-3 minutes) then flip. Cook for about 1 minute on the other side.
3. Layer each pancake with yogurt filling.
4. DEVOUR

Peanut Butter Pumpkin Protein Pancakes Versions II and III

I have a serious problem. I CAN NOT stop making protein pancakes!! I know there are worse things I could be addicted to. Especially when my pancakes are super clean and healthy. My issue lies in the fact that I can't stop experimenting with the same idea over and over - and making them totally different every time!! How am I supposed to stick to a recipe if I just keep experimenting and never going back to the original?? This is my perfectionism FULL FORCE. I always think I'm going to make something better. However, this philosophy has really hindered me from posting some really wonderful recipes that I've made the past week and a half. So, I've decided to stop thinking so much and just put them out there. You guys can try them and let me know what you think. Then, I can work on "perfecting" them (if there's any perfecting to do) based on your feedback :) Here we go:

The two recipes I'll post today are different versions of my Peanut Butter Pumpkin Protein Pancakes. I'll post my other new pancake experiments separately in order to prevent recipe overload. They all deserve their own chance to be in the spotlight anyway :)

Peanut Butter, Pumpkin, and Oatbran Protein Pancakes

Ingredients:

1/4 cup Cellucor Peanut Butter Marshmallow 
1/4 cup canned pumpkin
1/4 cup egg beaters
2 teaspoons oat bran (or ground oats)
1/2 teaspoon baking powder

1 teaspoon vanilla
Cinnamon and Truvia to taste

Directions:

1. Mix all ingredients in a blender (I used my Ninja).
2. Cook your pancakes!

Note: The stack was bigger but I ate one :) Oopsie.

Peanut Butter, Pumpkin, and Psyllium Pancakes

Ingredients:

1 scoop Cellucor Peanut Butter Marshmallow
1/4 cup egg whites
1/4 cup canned pumpkin
1/2 tablespoon psyllium
1/2 teaspoon baking powder
1 teaspoon vanilla
Cinnamon and Truvia to taste

Directions:

1. Mix all ingredients in a blender (I used my Ninja).
2. Cook your pancakes!

Nutrition Info: 198 calories, 2 g Fat, 12 g CHO (6 g Fiber), 33 g Protein 

 Psyllium husks just make EVERY pancake better. They swell up and make your pancakes FLUFF like WHOA. They are a pantry STAPLE. The one I use is from Swanson, but Trader Joe's carries their own brand as well. BUY IT.

Whew. I feel better. I really wanted to share these, and I'm not totally sure why because they are so similar. At least you have options if you don't the ingredients for one, you can make the other? More experiments to be posted soon :).

 

Cauliflower: Pizza'd, Riced, and Bun'd

I had leftover cauliflower from my pizza experiment, so I decided to make Cauliflower Fried Rice! It’s amazing how much it really resembled the texture of rice- and it was SO easy. I grated my cauliflower in my Ninja. Next, I beat a whole egg and “fried” it on a pan coated with cooking spray. I put the egg aside then sautéed some baby bell peppers, onion,garlic, and lots of grated ginger. Once the veggies were soft, I added some chopped steamed broccoli. Finally, I added the cauliflower “rice” and let it cook for a few minutes. Splashed the whole thing with some sake and Bragg’s Liquid Aminos (could use soy sauce), then sprinkled it with a  little stevia and BAM- Cauliflower fried rice!!!

Banana Bread Psylium Protein Pancakes with PB2 Sauce

I LOVE all of the pancakes that I've posted. I especially LOVE the ones that call for the least amount of ingredients and preparation, because:

#1: I'm SUPER busy
#2: Less ingredients = More $ in my pocket
#3: Easier to remember so I can prepare "on the fly"

So, I was very interested in trying Cassey's recipe which called for four ingredients: protein powder, eggs, water (or milk), and psyllium husk. I found the recipe right before I was getting ready for bed, so I decided to make the batter and leave it in the fridge overnight. I had a feeling that I would wake up to a really thick batter in the morning (psyllium husk absorbs A LOT of liquid) . . . and I was right. I wound up adding a lot of water and the pancakes were a little on the rubbery side.

Finally got it right the next day, although slightly modified from Cassey's recipe. I used banana flavored protein powder, but any flavor works. This recipe is so flexible- there are endless combinations of flavors and additions (fruit, peanut butter, butternut squash, pumpkin, etc.). I LOVED these:

Banana Bread Psylium Pancakes

Ingredients:

1 scoop Banana Flavored Whey Protein Powder
1 tablespoon pyslium husk
1/2 teaspoon baking powder
1 tablespoon sugar-free vanilla pudding mix (optional, but recommended)
Truvia to taste
Cinnamon to taste (I like a lot!)
1/4 cup unsweetened vanilla almond milk
3 tablespoon egg beaters
1 teaspoon vanilla
Banana slices (optional)

Directions:

1. Mix together dry ingredients in a small bowl.
2. Whisk together the egg beaters, almond milk, and vanilla.
3. Mix wet ingredients into dry ingredients. Do not overmix.
4. Add batter to a HOT pan coated with cooking spray. If using the banana slices, put in the center of each pancake. Flip when the pancake "sets" and bubbles start to form. Cook until the other side is done.
5. EAT!!!

I made a peanut butter syrup with PB2, water, and a little Truvia and drizzled it right on top. SO YUM!!

I'll post the nutrition facts soon- but the whole thing is fiber and protein packed and only about 220-ish calories!

I've seriously made these for a week and a half straight. Here are some other variations:

Strawberry Cheesecake:

Substitute with sugar-free cheesecake pudding mix and vanilla protein powder. Add sliced strawberries instead of banana. Leave out the cinnamon. Serve with layers of Truvia sweetened Greek yogurt and sugar free syrup. 

Lemon Blueberry:

Substitute with sugar-free lemon pudding mix and vanilla protein powder. Add blueberries instead of banana. Leave out the cinnamon. Serve with layers of Truvia sweetened Greek yogurt and sugar-free syrup.