Fluffernutter Protein Pancakes

My prettiest pancakes yet! Have you ever heard of the term Fluffernutter? Its a wonderful combination of marshmallow and peanut butter- two of my favorites, so I HAD to make it into a healthy version. Try it out! I'm sure you'll love it as much as I do!

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INGREDIENTS:

1/2 Cup gluten-free rolled oats, blended to a flour consistency 

1/2 scoop Cellucor Whey Peanut Butter Marshmallow protein powder

3 large egg whites

1/3 Cup unsweetened apple sauce

1 Tbsp PB2 (optional)

1/8 tsp baking soda

 

DIRECTIONS:

1. In a blender (I use a Nutribullet) blend together all ingredients until smooth. 

2. LET SIT for at least 3 minutes!! This step is very important. This is when the oat flour soaks up the liquids so they become thick.

3. Heat a griddle and spray with non-stick cooking spray. Pour a small amount of batter onto the pan and cook until small bubbles appear (2-3 minutes.) Flip and cook another 2-3 minutes.

4. Once they are all cooked, top with any toppings of choice and enjoy!

 

NOTE** I topped my pancakes with Nonfat greek yogurt and melted peanut butter. 

 

For the pancakes:

Calories: 320

Carbs: 42g

Sugar: 10g

Protein: 32g

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

Protein Packed Ezekiel French Toast

I have been on a french toast/pancake kick lately and I could not be happier! Breakfast is my favorite meal of the day. Actually, if I could, I would eat Fruity Pebbles for breakfast, lunch and dinner. Unfortunately, I have tried that before and I got a tummy ache. SO- I have created some amazing breakfast recipes that will leave you feeling full and satisfied.  

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INGREDIENTS:

2 pieces of Ezekiel Bread (I used Low Sodium)

2 egg whites

1/4 Cup almond milk

1/2 scoop protein powder (I used Iso-100 Birthday Cake Whey Protein)

1 tsp cinnamon

 

DIRECTIONS:

Heat a griddle pan and spray with a non-stick spray.

In a cup or nutribullet, mix egg whites, almond milk, protein powder and cinnamon until combined. Pour mixture into a bowl or paper plate. Dip both pieces of bread into the mixture for about 20 seconds per side. The bread should be fully soaked.  

Cook each side of bread until light brown (about 3-4 minutes.) Top with any toppings you'd like (Like my PB2 drizzle pictured below!)

What's your favorite topping for french toast?

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This topping is greek yogurt, almond milk and chocolate protein powder with raspberries. 

This topping is greek yogurt, almond milk and chocolate protein powder with raspberries. 

This is the same ezekiel recipe posted above but stuffed with banana and peanut butter. Then topped with maple syrup. Yum!!

This is the same ezekiel recipe posted above but stuffed with banana and peanut butter. Then topped with maple syrup. Yum!!

Not including toppings:

Calories: 259

Fat: 2g

Carbs: 33g

Sugar: 0g

Protein: 28g

PB&J Protein Pancakes

It's the weekend!! Is anyone else in LA loving this weather lately? It has been cold and cloudy and the sunrises and sunsets have been beautiful! This is a photo of the sun rising yesterday morning. I love pink clouds! 

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I have been very inspired to make protein pancakes lately and I love the way these turned out. I LOVE peanut butter so I thought about what goes well with peanut butter (HA, what doesn't go well with peanut butter) and then it hit me. HELLO. JELLY! So here is my healthy version of PB&J pancakes recipe. I hope you like it!

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INGREDIENTS:

For the pancakes:

1/2 Cup Rolled Oats, pulsed to a flour (I used Trader Joes Gluten-Free rolled oats)

1/4 Cup almond milk

2 egg whites

1/2 scoop protein powder

2 Tbsp PB2 (or regular peanut butter) 

1 Tbsp nonfat greek yogurt 

 

For the jelly topping: 

1/4 Cup blackberries (or any berries of your choice)

1 Tbsp almond milk

2 Tbsp protein powder (I used vanilla) 

1 Tbsp nonfat greek yogurt  

 

DIRECTIONS:  

1. Blend all ingredients until smooth. Let sit for at least 2 minutes before cooking. 

2. Heat a pan on the stove and spray with nonstick cooking spray. Pour dollop size amounts of batter onto the pan. Cook for 3-4 minutes and flip. Cook for another 2 minutes.  

3. To make the jelly topping, microwave the blackberries for 10 seconds in a small bowl. Mash with a fork and then add the almond milk, protein powder and greek yogurt. Mix until combined and pour into pancakes. Enjoy! 

 

For the pancakes: 

calories:  311

fat:  5g 

sugar:  4g

carbs:  35g

protein:  34g

 

for the topping: 

calories:  63

fat:  1g

sugar:  2g

carbs:  7g

protein:  9g