Entries in Peanut Butter (13)
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.
Hey everyone, I hope you're having a great week!
Peanut butter and chocolate are quite possibly the best pairing ever. They also have the ability to make everything better.
Today I have a treat for you. A gluten free cookie treat that is.
These were inspired by a healthy treat I picked up at a little place called the Farmer's Daughter in Huntsville, Ontario last week. I dropped into the cafe while on my way to Algonquin Park for some great day hiking. I really love going up there to hike and the weather was perfect. We covered about 5.6 km of moderately difficult hiking - the mosquitos were killer! This was the scenic view from the halfway point of the trail.
Just as we stopped a chippy (what I call chipmunks) came right up to me and touched my shoe. We sat down and took out those amazing peanut butter cookies that had chunks of chocolate and peanuts throughout, and tossed the chippy's some peanuts and crumbs. They certainly loved them!
I'm looking forward to doing the Centennial Ridges trail next time, which needs a full day to complete. It's about 11 km in length and is very demanding.
Before we get back to those cookies I have to share a few more photo's I snapped while hiking through the woods.
Now back to that recipe!
These delicious peanut butter cookies are sweetended with unrefined sugar; I used coconut sugar. I would like to try making them with pure maple syrup instead for an even more natural healthy treat, but these flourless cookies are pretty healthy as far as cookies go. They're also very easy to make!
Flourless Peanut Butter Chocolate Chunk Cookies
Prep Time: 8 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert nut butter snack gluten-free grain-free low-carb soy-free peanut butter chocolate cookie
Ingredients (6 large or 12 smaller cookies)
- 1 cup natural peanut butter
- 3/4 cup coconut sugar, muscovado sugar or sucanat
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 oz. chocolate chunks
- 1/4 cup unsalted peanuts
Preheat the oven to 350˚ degrees. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate and peanuts until they are evenly combined.
Drop the dough by rounded tablespoonful (or form into 6 - 12 cookies) onto your prepared baking sheets. Bake the cookies until they're barely set and just beginning to turn golden, about 10-12 minutes. They will be soft when you remove them from the oven but they will set-up as they cool. Let them cool completely on the pans.
Recipe adapted from Almond Butter Chocolate Chip Cookies
Storage suggestions: These cookies keep well in an air-tight container for a 2-3 days. Freeze for longer-term storage.