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CHOCOLATE PROTEIN PANCAKES


3 egg whites and 2 whole
80g Oats
3 Bananas
1 scoop Whey (chocolate)
20g Chocolate powder (I don't have "syrup")
Cinnamon

CINNAMON SWIRL PANCAKES



RECIPE

120g Flour/Pancake Mix (Complete)
15g Cinnamon Swirl Whey
Splenda
Baking Powder (5g)
8g SF/FF Pudding Mix (Vanilla)
1 Egg
1 White (Stiffen this in a separate bowl by itself and fold into the mixture)
1/2 Cup Milk (I used almond)

Combine all Dry
Then add in the whole egg and milk, and MIX
in a seperate bowl mix the egg white by itself to a stiff peak (around 2-3 minutes) and SLOWLY fold into the mixture. This will help with moisture and overall texture and cook on a MEDIUM HEAT (low to medium is best) to prevent burning.

PEANUT BUTTER MARSMALLOW PANCAKES



RECIPE
100g Pancake Mix/Flour
Dash of Splenda
Dash of Cinnamon
Dash of Baking Powder
Touch of Salt
1 Scoop Peanut Butter Marshmallow Whey
8g SF/FF Vanilla Pudding Mix
Touch of vanilla extract
1 Egg
2 Whites
1/3 Cup Milk (Used Almond)
50g of Applesauce or Yogurt

First of all combine your dry in a separate bowl and sift together (mix together), add in the Whole Egg, milk, and yogurt and combine into the dry.
Take the 2 egg whites and stiff to a peak (beat on high power with your stand up mixer or hand mixer for 2-3 mintues until firm and rise up, slowly fold these into the bowl with the rest of the batter (will help with rising and moisture in the final product)
Take your batter and use a ½ cup scoop or a scooper to help disperse the batter onto a skillet on medium heat that has cooking spray applied (to help prevent sticking) Once you start to see bubbles forming on the top its time to flip. Flip over and cook for another minute.
Serve on plate and enjoy! Top with Any kind of condiments, dressings, or syrups of your choice.

Macros
Calories: ~700
Fat: ~ 10g
Carbs: ~ 100g
Protein: ~ 50g

VANILLA COCONUT PROTEIN PANCAKES



1/2 cup of cottage cheese
1/2 cup of protein powder of your choosing (I chose vanilla)
2 eggs, egg whites or egg sub
1/2tsp of baking powder
1/4 tsp of salt
1/2 tsp vanilla extract (or I chose coconut)

CHOCOLATE PB RICOTTA PANCAKES



1/2 cup of ricotta
1/4 cup of chocolate PB protein powder
2 eggs, egg whites or egg sub
1/2tsp of baking powder
1/4 tsp of salt
1/2 tsp vanilla

FLAX PANCAKES



1/4 cup whey protein powder
1/4 cup ground flax seeds
3 eggs, beaten
2 teaspoons baking powder
1/4 cup heavy cream
1/2 teaspoon vanilla
1 teaspoon artificial sweetener


Combine dry ingredients in medium bowl.
In another bowl, beat together the eggs, cream and vanilla, then pouring it into the bowl of dry ingredients.
Stir well and let sit for 3 minutes until it begins to bubble and thicken slightly. Using about 1/8 cup, spoon batter onto a hot, buttered griddle and let cook until some bubbles appear on the surface of the pancake. Carefully turn and cook the other side for just a minute.
Serve with your favorite syrup.

HIGH PROTEIN - LOW CARB PANCAKES



3 eggs
1/4 cup flax seed, ground
1/2 cup ricotta cheese
1 teaspoon baking powder
1/2 teaspoon salt


Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
Spoon onto preheated, oiled griddle and cook as usual.
Serve with butter and low-carb syrup, or sour cream and berries.
Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.

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A to si napisala, da lahko izbiramo, katere boš prinesla na skupni trening?

Če imate radi hladne lahko tudi palačinke. Drugače sem razmišljala pa o cheesecake, ker je najboljša ravno hladna

PROTEIN PANCAKE CAKE


RECIPE:

200 ml milk
1 scoop of whey
100 grams of flour
20 g cacao powder
3 eggs
50 g almond flour
30 g raisins
1 tbsp olive oil

HOW TO PREPRARE:
Mix all ingredients together. Because of the almond flour and the cacao you don’t really need any toppings for the flavour, the pancakes taste fine on their own. But if you want you are free to use some sugary syrup or cheese, ham or bacon. Today I descided to make them with some raisins and a bit of powder sugar on top.

The mixture should be fairly thick. I put it in a small pan for nice small but thick pancakes. I use a little drop of olive oil to make sure the pancake doesn’t stick to the pan.

I wait until the top of the mixture starts to dry and then I’ll flip it. The plate is heated to about 70%, you need to make sure the bottom is fine while the top gets dry. If your plate is too hot, the bottom of the pancake will be burned while the top is still raw.

In Holland we usually make really thin pancakes and call them pancookies. I really want to create a cake. So I’m stacking the cakes on top of each other and every few pancakes I add a little sugar powder and once in a while some syrup. When you’re done you’ll have a nice pancake! Cut off a piece and eat it!

Palačinke so ble včasih moja specialiteta. Sam so recepti na konkurenčnih portalih pa ne vem, a loh prpopam recepte?

NMZ je neodvisen

Strawberry Protein Pancakes w/ Yogurt Filling





For Pancake Roll-ups:
1/4 cup Low fat plain greek yogurt (I used Chobani™)
1/2 scoop Plain or vanilla protein powder (my protein powder is 100 calories per 1/4 cup scoop)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats (regular old fashioned oats, or gluten free if sensitive)
1/4 cup Strawberries, chopped (about 2 large strawberries)
1/8 cup Water
3-5 pkts Stevia (or sweetener to taste)

For Yogurt Filling:
1/2 cup Low fat Greek yogurt (I used Chobani™) (Or you could use low fat cottage cheese, purred in a blender until smooth.)
2 tbs Low sugar strawberry jam
1-2 pkts Stevia (or sweetener to taste)

Put all of the ingredients for the pancakes in a blender and blend until smooth!

Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked, and place pancakes on a serving plate.

To make the filling, simply mix Greek yogurt (or cottage cheese puree) with jam (or diced/crushed strawberries) and sweetener in a small bowl. Divide filling between pancakes, and roll pancakes up around filling. Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!


2 Large Pancakes
131 Calories Per Pancake
28 g Carbohydrates
5 g Fiber
15 g Protein (w/out filling)
2 g Sugar