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 Raspberry Protein Muffins

These are magical. For real. These came out dense and cake-like, and were the perfect topping for my protein fro-yo tonight :). Also great as a snack with some nut butter!

Crumbled on top of my protein fro-yo! Protein fro-yo recipe here

Vanilla Raspberry Protein Muffins

Ingredients:

2 scoops Vanilla Sunwarrior Protein Powder (can probably substitute vanilla whey, but you'll need to use less milk)
1/3 cup oatmeal
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 cup fat-free, plain Greek yogurt
1/4 cup egg whites
1 cup unsweetened vanilla almond milk
20-25 vanilla liquid stevia drops (or original)

1 teaspoon vanilla extract 
1/2 cup raspberries

Directions:

1. Preheat your oven to 350.
2. Grind oatmeal into oat flour (I use my Ninja Food Processor). Put aside in a small bowl. Add the protein powder, coconut flour, and baking powder to the bowl and stir until combined.
3. Blend together the Greek yogurt, egg whites, milk, stevia, and vanilla extract (I used my Ninja for this too).
4. Gradually pour the wet ingredients into the dry ingredients. Stir until combined.  Fold in the raspberries.
5. Spray a muffin tin with non-stick spray. Add batter (a little more than 1/4 cup for each muffin).
6. Bake for about 15 minutes, or until your knife comes out clean.

Makes 6 muffins

Macros per muffin: 1.9 g Fat, 9.7 CHO, 4.2 g Fiber, 9.4 g Protein

Since many people ask, I linked some of my ingredients to the website where I buy them (iherb.com). Use the link or use the discount code ZSG766 to get money off your first order!

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