Chocolate Chip Protein Pancakes

I really don't think I need to say much, the recipe speaks for itself.

It's AMAZEBALLZ!

Chocolate Chip Protein Pancakes

Ingredients:

- 2 scoops Vanilla Whey Protein

- 30g Organic Oat Flour (I used Arrowhead Mills)

- 6 tbsp Liquid Egg Whites

- 1/8 cup Plain Greek Yogurt

- 1 Banana, mashed

- 1/4 tsp Pumpkin Pie Spice

- 1/4 tsp Pure Vanilla Extract

- 1/4 tsp Baking Soda

Toppings:

- 1 tbsp Dark Chocolate Chips

- 2 tbsp Walden Farms Pancake Syrup

- 1 tbsp Light Cool Whip  

Instructions:

- Combine the ingredients in a medium mixing bowl (I like to use one with a spout so it's easier to pour the pancakes).

*Tip* Use a ripe, more brown than green banana.  They are sweeter, softer, and easier to mash (you want to make sure you mash the banana very well so you don't have any chunks in your batter).  Also, research has shown  that the darker patches it has, the higher the immunity enhancement quality.

- Spray pan with non-stick cooking spray and heat on Medium-Low.

- Pour batter into pan and sprinkle 1/2 tbsp dark chocolate chips onto each pancake.
- Cook for 2-3 minutes on each side, or until golden brown. 

- Top pancakes with Walden Farms Pancake Syrup and a dollop of Light Cool Whip. 

*This recipe makes 2 servings*

Serving Size = 2 large pancakes 

Nutritional Information:

with toppings

327 calories, 7g fat, 341mg sodium, 308mg potassium, 33g carbohydrates, 35g protein. 

without toppings

247 calories, 1.5g fat, 288mg sodium,  308mg potassium, 22g carbohydrates, 34g protein.

Enjoy :)

 

         

Peanut Butter Pumpkin Pudding Cake

If you haven't noticed already, I am quite a fan of peanut butter!  I could probably put peanut butter on almost anything and enjoy it :) 

Not too long ago, I purchased PB2 after hearing so much buzz about this amazing powdered peanut butter.  PB2 has the same consistency as full fat peanut butter with all of the natural roasted peanut flavor, but with nearly 85% less fat calories.  PB2 is made with high quality peanuts that are slow-roasted and pressed to remove the oil.  It is all natural with no artificial flavors or sweeteners, and no preservatives.  PB2 Powdered Peanut Butter is mixed with water to create a traditional peanut butter mixture.  It also works wonderfully in recipes that call for the use of peanut butter.

Since purchasing PB2, I have been looking for different ways to use it in my recipes!

And this folks, is an absolutely AMAZINGLY delicious recipe!

My Peanut Butter Pumpkin Pudding Cake is so moist and delicious, I seriously had to calculate all the ingredients and measurements several times to actually make sure it really was UNDER 150 CALORIES!!!  It is SO good I have eaten it for breakfast, before my workouts, and at night for dessert.  Yup, I may be slightly addicted to PB, but that's fine with me :)  

Peanut Butter Pumpkin Pudding Cake

Ingredients:

- 1/4 scoop Vanilla Whey Protein Powder

- 1/4 cup Pumpkin Puree

- 1/4 cup Egg Whites

- 1/4 small Banana

- 1/2 tsp PB2 Powdered Peanut Butter

- 1/8 tsp Vanilla Extract

- 1/8 tsp Cinnamon

- 1/3 Stevia Packet

- Pinch of Nutmeg

Topping:

- 1 tsp Sunbutter Natural Sunflower Seed Spread

Instructions:

Blend all of the ingredients together (I used my Magic Bullet) and pour into a small microwave safe dish.

Microwave on high for about 3 minutes depending on your microwave wattage.

*Tip* For more of a pudding consistency heat for less time, for more of a cake consistency, heat for longer.

While warm, top with Sunbutter.

Super easy!

Serving Size: 1

Nutritional Information:

136 calories, 4g fat, 15mg cholesterol, 130mg sodium, 319mg potassium, 15g carbs (4g fiber, 7g sugar), 13g protein

I KNOW you will enjoy!

Cloud 9 Cakes

I often get asked what brand of protein powder I use in my recipes, well, here it is!

VPX SRO Zero Carb

I love using this protein powder in my recipes because it's only 80 calories per scoop, packed with 20 grams of protein and ZERO carbs!  Also, it tastes great ;)

Now, on to some simple clean cooking!

I have been trying to figure out different ways to use the ever so fabulous PB2 and so far I haven't had much success... until now!  Woo hoo!  

If at first you don't succeed... try, try, again!  

With hints of chocolate, vanilla, peanut butter, and cinnamon, these protein pancakes were SO scrumptious.  They remind me of fluffy clouds and everyone thought they looked like a cake, hence, Cloud 9 Cakes :)  I was pleasantly surprised with the texture, they came out incredibly moist.  And as far as taste goes, I'm glad I kept trying cause these cakes are heavenly!

Cloud 9 Cakes

Ingredients:
- 1 scoop SRO Zero Carb Chocolate Protein Powder
- 1/4 cup Quick Cooking Oats
- 1/4 cup Fat Free Cottage Cheese
- 1/4 cup Egg Whites
- 1/8 cup Unsweetened Applesauce
- 1/2 tablespoon PB2 Powdered Peanut Butter
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Vanilla Extract
- 1/2 packet Stevia Pure Via

Topping:
- 1/2 cup All Natural Fage Greek Yogurt
- 1/2 packet Stevia Pure Via
- 1/8 cup Cocoa Almonds

Instructions:
- Blend all of the ingredients together (I use my handy dandy Magic Bullet).
- Cook pancakes on Low heat on a pan sprayed with non-stick cooking spray.
- In the meantime, mix Greek Yogurt and Stevia together.
- Spread half of the topping in between cakes and the other half on top.
- Place Almonds on top.

Easy!

Enjoy!

Warm Carrot Cake Oatmeal

This recipe is absolutely perfect for fall!

I was so excited to try it out and was blown away by how scrumptious it was!  Inspired by a recipe posted on sarahfit.com which used quinoa, I decided to try quick cooking oatmeal instead.   It's wonderful because it incorporates fruits and veggies for a delicious balanced breakfast.  I made it as a hearty snack to satisfy my sweet tooth.  Using basic ingredients, it is super simple to prepare, taking only about 10 minutes total!  Wow!

Warm Carrot Cake Oatmeal  

(Serves 2)

Ingredients:
- 1 cup Cooked Oatmeal 
  (Cook according to directions, you only need 1 cup COOKED, should be about 1/2 cup uncooked)
- 2/3 cup Unsweetened Almond Milk (I used Vanilla Almond Breeze)
- 2 tablespoons Raisins
- 1/2 cup of Shredded Carrots (I shredded mini carrots in my VitaMix)
- 1/2 tablespoon of Stevia
- 1/2 tablespoon of Cinnamon (I probably used more like 1 tablespoon because I love cinnamon)
- 1 wedge Laughing Cow Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat
- 1/4 cup walnuts or slivered almonds (optional topping)

Instructions:
- Prepare oatmeal according to directions.  
  (I used quick cooking oatmeal which took about 2 minutes in the microwave).
- In a small pot, combine almond milk, raisins and shredded carrots.

- Heat for about 5 minutes or until the raisins are plump.

- Add in the cooked oatmeal, Laughing Cow wedge, cinnamon and Stevia.

- Stir until the Laughing Cow Cream Cheese is dissolved.

- This recipe yeilds 2 servings, but, I broke it down into 3 servings to share with my parents!

- Top with your favorite chopped nut (I used walnuts of course).

Be prepared for euphoria in your mouth :)

 

 Enjoy!