The Perfect Protein Pancake (dairy-free/gluten-free)

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Are you ready for a perfect, healthy, dairy-free, gluten-free breakfast that tastes like you're cheating??  

HERE IT IS!  

These pancakes are so simple to make and so delicious- and perfect for before or after a workout! 

I topped mine with Bananas and Nutella.  

Topping Ideas: 

Berries, Peanut Butter, PB2, Almond Butter, Sugar Free Syrup, Philosophies Cacao Magic, Jelly.. The possibilities are endless! 

This recipe is very forgiving- if you want peanut butter pancakes, add a Tablespoon of peanut butter to the batter. This goes for blueberries (add 1/4 Cup after blending) or any other mix-in! The batter will not change. Just don't forget to let it sit for a few minutes before you cook it.  

INGREDIENTS

1 Ripe Banana, Mashed

1 Egg OR 2 Egg Whites  

1/2 Cup Gluten Free Oat Flour (or plain gluten-free flour)

1 Teaspoon-1 Tablespoon Protein Powder (I Used 1 Teaspoon Philosophies Cacao Magic Vegan Protein) (OPTIONAL)

1 Tablespoon Vanilla Unsweetend Almond Milk  (or Greek yogurt if you like dairy)

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt  

 

DIRECTIONS

1. Blend all ingredients in a small blender or in a small bowl with a whisk until smooth. (I used my Nutribullet) 

2. LET BATTER SIT FOR AT LEAST 3 MINUTES! This step is very important!! If you pour the batter too fast, it will be runny and the pancakes will be thin. Letting it sit will allow the flour to absorb the liquid- thicker pancakes.  

3. While waiting, preheat your pan and spray with a non stick cooking spray. Pour 1/4 Cup -1/3 Cup of batter on the hot pan. Cook for 2-3 minutes or until edges look cooked. FLIP!

4. Cook for another 2 minutes on other side. Remove from pan and top with whatever you'd like. ENJOY!

Chocolate Hazelnut Protein Pancakes

Oh my YUM how good do these look? I'm a sucker for protein pancakes and I've gotten much better with creating a fluffier, softer textured pancake. I think the secret is the oat flour-protein-egg ratio. If you have too much protein, they'll be rubbery and dry. If you have too much liquid, they're not fluffy and that's no fun! My goal is to create a protein pancake that doesn't taste like its good for you because, let's be honest, most sweets that are good for you don't taste as good as a Krispy Kreme donut. 

But I want to make eating healthy as fun as possible so I hope you all enjoy this healthy and delicious pancake recipe.  

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INGREDIENTS:

1/3 Cup rolled oats, pulsed to a flour (I used trader joes gluten-free)

2 Tbsp hazelnut flour (or coconut flour, it just won't be as hazelnutty) 

1/3 Scoop chocolate protein powder (I used ISO-100 chocolate)

2 egg whites

1/4 cup vanilla unsweetened almond milk

2 Tbsp applesauce  

1/2 Tbsp cocoa powder  

1 Tbsp sugar-free hazelnut syrup  

 

For the topping:

PB2 Drizzle

Chocolate PB2 Drizzle (same recipe as the regular PB2 Drizzle but I added 1/2 Tbsp cocoa powder) 

 

DIRECTIONS: 

1. Blend all ingredients together in a Nutribullet, Magic bullet, blender, etc. until combined. Let it sit for a minute. 

2. Heat a pan on low and spray with a nonstick cooking spray. Once warm enough, pour desired size pancake batter onto the pan. Flip after 2-3 minutes and cook for another 2 minutes. Top with topping of choice. I used my favorite PB2 drizzle and even added come cocoa powder to it! 

 

For the pancakes: 

calories: 293

fat:  11g

sugar:  3g

carbs:  25g

protein:  24g

Fruity Pebble "Cookies"

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Happy Thursday, peeps! 

How is your week going so far? It's about to get a whole lot better with these amazing little "cookies"  I made! In honor of "throwback Thursday," I truly went back to my childhood and made a dessert out of something I ate every. Single. Day. I kid you not. Growing up I had this cereal for breakfast, lunch and dinner. My blood was probably 60% fruity pebbles. 

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So here I give you: fruity pebble "cookies" with a white chocolate drizzle. In high school when I started baking, I discovered that white chocolate and fruity pebbles go extremely well together so I had to drizzle some on these! Give them a try. I know you'll love them!! 

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INGREDIENTS:

3 Tbsp Salted butter

17 squares of the S'mores style Marshmallows

6 Cups fruity pebbles

1/2 Cup white chocolate chips for the drizzle (optional) 

 

 

DIRECTIONS:

 1. In a medium saucepan, melt together the butter and marshmallows until there are no lumps. Stir often so it doesn't burn!

2. Once smooth, add the fruity pebbles and stir until completely coated in marshmallow mixture. 

3. Let cool for a minute or two. Using an ice cream scoop or a large spoon, scoop up whatever size balls of fruity pebbles you'd like and drop onto a non-stick surface. Let cool for a minute then shape with your hands into whatever shape you'd like.  

4. Once completely cool, melt the chocolate chips in a bowl and place in a small plastic sandwich bag. Cut a small hole off of the a corner of the bag and drizzle chocolate onto "cookies." Let cool and enjoy! 

 

Note** I used the recipe on the back of the marshmallow bag for regular rice Krispy treats but I used Fruity Pebbles instead.  

 

Macadamia Nut Raisin White Chocolate Chip Oatmeal Cookie Bars

Say that 3 times fast!

Hey friends! Happy Sunday!! I hope you are all having an amazing weekend. I am so excited for this upcoming week. I have so many great recipes to share with you so keep checking back and follow me on Instagram! @glazedandconfused.co

Okay so my manager at work had been asking me to make these cookies for the longest time and I finally decided to do it. They were a huge hit! 

I often use this oatmeal recipe when I make plain oatmeal cookies and sometimes I even make them into a cookie sandwich. Yum! I'll post photos of that soon. 

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INGREDIENTS:

2 Cups flour

2 Cups Rolled Oats, pulsed to a flour

1 Tbsp baking Powder

1/2 tsp baking soda

1/2 Tbsp Cinnamon

1 Cup salted butter, softened

1 Cup light brown sugar, packed

1/2 Cup white sugar

2 eggs

1 Tbsp vanilla extract

1 1/4 Cup of macadamia nuts

1 Cup raisins

1 1/4 Cup white chocolate chips 

More white chocolate for drizzling on top, if desired

 

DIRECTIONS:

1. Preheat oven to 350F. Line a 9X13 baking dish with parchment paper or foil. Set aside.

2. Cream together butter and sugars. Add vanilla extract and eggs one at a time until incorporated. Scrape down sides as needed. 

3. In a separate bowl, mix flour, oat flour, baking soda, baking powder and cinnamon until combined. Slowly add the flour mixture to the butter mixture. Mix until combined. With a rubber spatula, fold in raisins, macadamia nuts and white chocolate chips. Careful, this dough is dangerously good.

4. Place cookie dough in the greased pan and flatten. Bake for 16-18 minutes or until light golden brown. (Time varies depending on your oven but I found that 16-18 minutes was the perfect amount of time for mine) 

5. Let cool and cut. For the white chocolate drizzle: 

Heat extra white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time. Stir after each 30 second interval to ensure they won't burn. Once the chocolate is melted, pour in a plastic baggy and cut off one of the tips. Drizzle all over the cookie bars. Let dry and enjoy!!