Category Archives: Protein Pancakes

Guanabana Protein Pancakes

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Ingredients

1/4C Guanabana Pulp
2 Large Egg Whites
1/4C (1 oz) Blue Diamond Almonds – Toasted Coconut
1 Scoop Isopure Zero Carb – Cookies and Cream
1t Stevia In the Raw
1t Ground Cinnamon

Directions

In a VitaMix, blend approximately 1/4C guanabana pulp, 2 large egg whites, 1 oz (about 28 nuts) toasted coconut almonds, 1 scoop Cookies and Cream Whey, 1t Stevia In the Raw, and 1t ground cinnamon until smooth. Spray a pan with coconut oil and pour in batter.

Makes: about 3 pancakes

Serving Size: 3 pancakes

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“Pumpkin Pie” Pancakes

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Ingredients

2 carrots
3 Large egg whites
1 tbsp Creamy Peanut Butter
1/2 tsp Pumpkin Pie Spice
1 tsp Pure Vanilla Extract
1/8 cup Dried Cranberries

Directions

I modified a recipe I found on The Detoxinista‘s blog called Flourless Pumpkin Pancakes that don’t use pumpkin at all.
In a VitaMix, blend 2 carrots, 3 large egg whites (instead of 2 whole eggs), (added) 1T peanut butter, 1/8C (2T) dried cranberries (instead of stevia), 1/2t pumpkin pie spice, and 1t vanilla until smooth. “This batter won’t look like traditional runny pancake batter– it’s thick, more like a pumpkin puree. Scoop the batter onto the parchment-lined baking sheet, forming about 4 uniform-sized pancakes. Bake at 350F for 15 minutes then flip with a spatula and bake for another 5 minutes. (They flip easily using this method, pan-frying is much more difficult with this moist batter.)”. I only got about 3 pancakes from this batter and found that these were very, very dense but I liked them. If it makes sense they were moist but dry at the same time so have syrup handy! I might try making some more modifications to see what I can come up with.

Makes: ~3 pancakes

Serving Size: ~3 pancakes

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Blueberry Almond Pancakes w/ Coconut Milk

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Ingredients

2 Large Eggs (whole)
1C Almonds
2T Honey
1/2t Cinnamon
1t Vanilla Extract
1/4C Coconut Milk (from the can)
1/2t Baking Soda
1/4t Salt
1/4C Fresh Blueberries

Directions

In a VitaMix, combine 2 Large Eggs (whole), 1C Almonds, 2T Honey, 1/2t Cinnamon, 1t Vanilla Extract, 1/4C Coconut Milk (from the can), 1/2t Baking Soda, 1/4t Salt and blend until smooth. Add 1/4C fresh blueberries and pulse. Spray a skillet with coconut oil and cook. Top with fresh blueberries and coconut whip cream 🙂

Makes: 4 pancakes

Serving Size: 1 pancake (w/o toppings)

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Two Ingredient Pancakes

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Ingredients

1/2C Old Fashioned Oats
4 Large Egg Whites
Optional: 1/2t Cinnamon

Directions

In a VitaMix, grind 1/2C old fashioned oats into a flour (add optional 1/2t cinnamon). Transfer to a bowl and beat in 4 large egg whites. You may want to thin out the batter with 1/4-1/3C water. Using a nonstick skillet (or spray with coconut oil) pour 1/3 batter and cook on medium heat. Repeat. I topped mine with a mixture of Greek yogurt + pumpkin purée + sugar free maple syrup and a sprinkle of cinnamon. The whole breakfast came out to 288 calories, 39g carbs, 3g fat, and 26g protein 👌

Blueberries & Cream Dessert Pizza

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Ingredients

Dark Chocolate “Crust”:
1/2 scoop Cookies & Cream Casein
1T Coconut Flour
2t Granulated Stevia
1t Hershey’s Special Dark Cocoa Powder
1 oz (2T) Pear Sauce
5T Liquid Egg Whites
Coconut Oil Spray
Sauce:
1/4C Cottage Cheese
2t Granulated Stevia
Water to desired consistency
1/2C Frozen Blueberries

Directions

In a large bowl, mix 1/2 scoop casein, 1T coconut flour, 2t stevia, 1oz (2T) pear sauce, and 5T liquid egg whites. Spray a pan with coconut oil and fry like a pancake. In a hand blender, blend 1/4C cottage cheese, 2t stevia, and water (I don’t know how much I poured in) so the cottage cheese with blend smooth. Pour cottage cheese over “pizza” and top with 1/2C frozen blueberries. This was sooo good!

Makes: 1 pizza

Serving Size: 1 pizza (with sauce and blueberries)

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Spicy Corn Pancakes

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Ingredients

1/4C old fashioned oats
1/4C liquid egg whites
1/4C Greek yogurt
1 large egg
1/4C red onion
1oz goat cheese
1/2 yellow chili
1/8C water
Coconut oil spray
Pepper and chili powder to taste

Directions

In a VitaMix, grind 1/4C old fashioned oats into a flour. Add 1/4C liquid egg whites, 1/4C Greek yogurt, 1 whole egg, 1/2 yellow chili, 1/8C water and blend until smooth. Spray a a pan with coconut oil and sautĂŠ 1/4C red onion and set aside. Cook pancakes (add pepper & chili powder to taste) and serve with 1oz goat cheese, and sautĂŠed onions.

Makes: 1 serving

Serving Size: 2-3 pancakes

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Versatile Protein Pancakes

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Ingredients

1/2 scoop whey of choice
2T coconut flour
1t baking powder
1t sweetener of choice
1 large egg
1/4C water
1T plain chobani
1/2t vanilla extract
Pinch of salt
Coconut oil spray

Directions

In a bowl, combine 1/2 scoop whey of choice, 2T coconut flour, 1t baking powder, 1t sweetener of choice, 1 large egg, 1/4C water, 1T plain chobani, 1/2t vanilla extract, and a pinch of salt. Mix well and spray a pan with coconut oil spray. Pour half the batter, cook and repeat. I served mine with FreshFitNHealthy’s Healthy Pumpkin Caramel Sauce

Makes: 1 serving

Serving Size: 2 pancakes

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