Protein Pancakes

Protein Pancakes

Pancakes are kind of a big deal in our house. Our kids LOVE them. Like seriously; I think they would eat pancakes for every meal if we let them! My husband makes these AH-MAZING homemade pumpkin pecan pancakes….but that’s not the receipe I have for you today; Sorry! I’ll see if I can share his secrets another day.

Now, when I think pancakes I think…might as well have a donut. Full of sugar, no nutritional value. You see – I’m the boring parent and the husband is the cool fun one who buys donuts and ice cream. I want my kids to enjoy these things, in moderation of course, so I’m always trying to figure out a healthier alternative that they still enjoy. This is what lead me to my protein pancakes.

Last weekend I randomly whipped these up using my knowledge of healthy foods and flavors and I have to say….turned out pretty good! I even have a video testimonial from my 5 year old daughter – we went live as she took the first bite – huge risk with her!

Now that we have mama and kiddo approval I‘m ready to share; please enjoy!

What you need

Let’s do this!

Mix all your wet ingredients until smooth – hand mixer not necessary. Add your dry ingredients and mix well – batter will be a bit lumpy due to the oats. If it seems too thick then add a little bit of water until at a consistency you are happy with. Now add the dark chocolate (optional) or other mix ins! Blueberries, walnuts, bananas….anything you can think of. My personal favorite is dark chocolate and bananas. It’s good; trust me!

Now all you need to do is cook them as normal on your stove top or griddle. I would advise cooking at a little bit lower heat than normal and let it take a little big longer only because these pancakes get thick! You may even find yourself manual spreading out the batter which I have to say is awesome if you like to make your pancakes in different shapes – better control of the batter. We often go for the Mickey and Minnie look

There you have it! Pretty easy, satisfying and a more healthy option than your average pancake. We either have ours plain or topped with pure organic maple syrup. Mmmmmm…….

As always please let me know when you try them! So curious as to how these turn out for others and what YOU think.

with health and happiness – April

White Bean Greek Pitas (no cooking required)

White Bean Greek Pitas (no cooking required)

Y’all! I LOVE this new recipe I tried just last night and can’t wait to share it with you! I’ve been doing less meat lately, so I set out to find some plant based protein dishes. Here’s the latest.

What you need

(I do the majority of my shopping at Aldi via Instacart!)

The Sauce:

  • 1/2 c non-fat plain Greek Yogurt
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice

The Filling

  • 1 can cannellini or great northern white beans (drained and rinsed)
  • 1/2 c feta cheese (I choose reduced fat)
  • 1/2 c peeled and chopped cucumber
  • 1/2 c. halved cherry tomatoes
  • 1/2 cup chopped red onion
  • 1/2 c sliced Kalamata olives
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbps olive oil
  • 1 tbsp lemon juice

Holding it together:

  • Pita Flatbread (3)
  • Toothpicks

Let’s do this!

Start with the sauce. Mix all three ingredients together and set aside in the fridge to soak up the garlic and lemon goodness. I suggest using a dish you have a lid for to easily store leftovers

Next, prep where you need to. ie: chopping cucumber, onion, tomatoes, etc.

Time saver tip: buy minced garlic and Kalamata olives that are already sliced ready to go

Grab a medium sized bowl – again – having a lid is helpful, so you don’t need to dirty another dish to save any leftovers. Take all the filling items and mix ’em up. Easy peasy.

Time to assemble! Take one pita and spread with about a third of the garlic yogurt sauce. Then take about a third of the filling and place on one side. Fold in half and you are ready to eat!

I cut mine in half and secured with a toothpick. Then served with some fresh fruit. One of my fave meals yet!

Try it out! Let me know what you think? Did you add your own twist to it? I want to know!

😘

Green Good Morning Cinnamon Waffles

Green Good Morning Cinnamon Waffles

Today i want to share with you the delicious waffles I made this morning. I took an existing receipe and tweaked it to make it mine with a kiss of approval .

Often times on Sundays I make a “special” breakfast. During the week we’re busy, so we stick with quick things like protein shakes, whole grain cereals and oatmeal. When Sunday comes around I like to slow it down in the morning – or try to anyway. This is new for me. I’m not good at slowing down, relaxing and just doing “nothing.” I always feel like there’s cleaning to be done, laundry to do, organizing, etc… and I stress myself out. Sounds silly, but true! Making a special, healthy breakfast for the kids is helping me slow my roll.

Getting back to breakfast….I made homemade waffles today! But with a twist. The twist? There’s vegetables in them! Yes, you heard that right – sneaked some in and the kiddos STILL ate them – success!

What you need

  • 1/4 c. unsweetened applesauce
  • 2 eggs – separated
  • 1 3/4 c. unsweetened vanilla almond milk (cashew, soy, oat works too!)
  • 1 tsp. vanilla extract
  • 2 c. flour
  • 2 scoops Shaklee organic greens
  • 1 Tbsp cinnamon
  • 1 Tbsp baking power
  • 1 Tbsp Stevia (or other sugar substitute)

Make it up

Preheat your waffle iron (and actually you could probably turn these into pancakes just as easily if you do not have an iron).

Separate your yolks and put them in a medium sized bowl. Keep your whites and place them in a small-ish bowl (something you can get a hand mixer in). Now add applesauce, almond milk, vanilla to your yolks. The lunch box applesauce containers work awesome! Just put one of those in. Mix well.

Now, most recipes will tell you to mix the dry ingredients separately and then add to wet mixture. I’m going to say no to that. I mean, really? Do we NEED to dirty another dish! Add your try ingredients right into your mixed up wet. Stir it up – expect it to be a bit lumpy.

Next, take your whites and whip it, whip it real good! Ha! I crack myself up – get it? crack? Like crack an egg? Okay, moving on…..hand mixer on low and mix your whites until they are nice and fluffy. Like pure , white, fluffy frosting – you know it’s good when you feel like taking a bite and then remind yourself these are eggs NOT buttery, yummy, creamy frosting…

Add your whites to you batter and fold in, get the lumps of the whipped whites out, but don’t go crazy and over mix. This is what makes your waffles light and fluffy.

Get cookin’

You know your waffle iron better than me, but for mine I used about 3/4 c. of batter per waffle set on medium heat. I feel like it took about 10 min. p er waffle, but I did do a couple checks to determine when they were done.

Eat up!

Serve with real maple syrup. We happen to have some delicious homemade syrup from my husband’s co-worker. Kids are IN LOVE with it.

The look of shock when I tell her there’s veggies in these !

Tried it?

Comment or head over to my “I want to hear from you” page and let me know how it turned out! Can’t wait to hear from you!