Easy Protein Pancakes – 2 ingredients
1 Ripe Banana
Optional: Fresh berries
Mash banana and add eggs, mix well (I like to add a little cinnamon to the batter). Heat a pan and spray lightly with olive oil. Cook 45 seconds or until lightly brown on one side, flip and continue cooking until lightly brown.
Makes 4 pancakes – top with fresh berries
1 cup sliced mushrooms
¼ cup chopped tomatoes
¼ cup diced sweet white onion
¼ cup diced pepper
1 & ½ cup egg whites
¼ cup chopped spinach
Sauté mushrooms, tomatoes, onion & peppers in small saucepan. Set aside.
Line muffin pan with foil backing cups. Spray cups lightly with olive oil. Combine egg, mushroom and spinach in bowl and mix well. Divide evenly among muffin cups. Bake at 350F for 30 minutes until a knife inserted in the center comes out clean.
6 Egg whites
1 cup steel cut or rolled oats (not quick cook)
1 cup low fat cottage cheese
1 teaspoon cinnamon
1 teaspoon vanilla
In a blender, blend all ingredients until smooth. I usually just mix well because I like the texture of the oatmeal. Pour ¼ cup of the batter on pre-heated (350F, lightly greased with olive oil) griddle (350F). Flip when they start to bubble. Cook until golden brown.
I like to top with low fat Greek yogurt, or unsweetened applesauce, or fresh berries. These are great cold too!
Power Cakes
2 cups Kodiak Whole Grain Mix
1 cup Milk
1 Egg
¼ cup of unsweetened applesauce
2 ripe bananas mashed
1 teaspoon of cinnamon
Optional: 1cup dark chocolate chips or chopped walnuts
Combine all ingredients in mixing bowl and blend until
smooth. Fill greased muffin cups ¾ full. Bake at 350 F for 14-18 minutes or
until golden brown and inserted toothpick comes out slightly moist. Makes 12
muffins or 48 mini-muffins.
Enjoy!
In Health & Fitness,
Marissa Jarrett