Entries in Eggs (8)
Sounds pretty indulgent.
As if you're cheating, right?
Well, you won't be with these!
If you've never had protein pancakes before I can almost guarantee you'll be in for a real treat. And if you're not a banana lover you may still want to give these a chance. The banana acts like a replacement for the oil or butter in an old-fashioned style pancake batter, and gives the pancakes a nice tropical hint of flavour. If you really don't want to use banana or you just don't have any on hand, then you can replace it with about 1/3 cup unsweetened applesauce. This will work just the same.
You'll never know these are made of coconut flour/ ground oats + mashed banana + vanilla protein powder. Not to mention a few other healthy breakfast items like egg whites and natural peanut butter. The flavour of the coconut flour also adds to the tropical theme.
These protein pancakes will help keep you feeling full and nourished until lunchtime without all the guilt that a regular stack of pancakes might give you.
For a weekend treat, you might even want to consider these serving with small handful of dark chocolate chips.
Or maybe a drizzle of maple syrup.
A healthy dollop of almond butter.
...Fresh wild blueberries...
Maybe even all of the above.
Your pancakes just got an upgrade. You're most welcome.
Banana Protein Pancakes
Keywords: breakfast bread gluten-free grain-free protein soy-free vegetarian
Ingredients (6 small pancakes)
- 1 medium banana, mashed
- ¼ cup vanilla whey protein powder (I used North Coast Naturals Iso Protein)
- 1 tablespoon coconut flour (or oat flour)
- ½ cup liquid egg whites (4 egg whites)
- 1 tablespoon natural peanut butter
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
In a large bowl, combine all ingredients and whisk thoroughly until combined into a smooth batter.
Place a non-stick skillet over medium-high heat and lightly grease the pan with sunflower seed oil.
Once the pan is hot, pour about 3-4 tbsp (about 1/4 cup) of the batter onto the skillet, and cook until you see little bubbles appear on the pancake’s surface; about 3-5 minutes. Flip and cook for another 2-3 minutes or until golden.
Transfer to a plate to keep warm in the oven and repeat with remaining batter.
Top with fresh fruits, pure maple syrup, or nut butter.
To store leftovers
Refrigerate covered for up to 5 days or freeze for up to 3 months in an airtight container.
Now just for giggles I thought I'd show you what my first two attempts looked like when cooking.
Ugh! So not pretty. This is what happens when you try multitasking while cooking pancakes.
Would it surprise you to know that having a chocolate treat can actually be good for you?!
Why yes, it is possible!!!
We are talking real-deal chocolate treat hear people; Homemade Chocolate Macaroons.
This recipe is packed with nutrition from raw cacao powder and is sweetened with unrefined sucanat. You could also use coconut sugar, which has a lower glycemic index. In fact I've made these with both and they turned out perfectly the same.
Please do yourself a favour and get yourself some raw chocolate cacao powder. It's out of this world chocolatey and oh-so-good! Cacao is actually an unprocessed form of chocolate. It has a wealth of antioxidants and essential vitamins and minerals, such as:
- Magnesium, calcium, potassium, zinc, iron, copper, and manganese
- Vitamins: B1, B2, B3, B5, B9, E
- Flavonoids that have antioxidant properties
- Essential heart-healthy fat: oleic acid a monounsaturated fat
- Protein and fiber
How's that for a superfood packed with nutrients? Plus, there are no trans-fats or cholesterol.
The nutrients found in raw cacao have been linked to a number of health benefits. It can support a healthy heart by lowering blood pressure, improving blood flow, and lowering LDL cholesterol. So now you can have your chocolate and eat it too.
This is quite possibly one of the easiest dessert recipes you'll ever make. Score!
Chocolate Coconut Macaroons
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert gluten-free grain-free nut-free soy-free cacao powder coconut chocolate cookie
Ingredients (makes 9-12 cookies)
- 4 ounces semi-sweet chocolate chunks
- 2 1/2 cups unsweetened shredded coconut
- 1/4 cup raw cacao powder, or unsweetened cocoa powder
- 3/4 cup coconut sugar, or sucanat
- 1/8 teaspoon sea salt
- 3 large egg whites
- 1 1/2 teaspoons pure vanilla extract
Heat oven to 325˚F. Line a baking sheet with parchment paper.
Bring a small saucepan of water to a simmer. Place chocolate chunks in a small bowl heat-proof bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
In a large bowl or stand mixer with paddle attachment, stir together the coconut, cacao powder, sugar, and sea salt. Beat in the egg whites and vanilla until incorporated. Stir in cooled chocolate and mix until everything is well combined.
Using a large cookie scoop or ice cream scoop, drop about 2.5 Tablespoons of the batter onto prepared baking sheet - space at least 2 inches apart.
Bake for 15 minutes or until just set. They will take on a shiny look. Remove from oven and allow to cool completely on the baking sheets to let the macaroons firm up. Store in a sealed container. These macaroons do very well in the freezer, where they will keep for up to 2 months.