I’ve been trying to find some new ways to use my chocolate protein powder (ProFlex 20 from Melaleuca) instead of just making shakes and keep seeing these “recipes” for protein powder pancakes. The problem is, when I tried many of them, they just said to add water. It was not tasty and felt like the protein powder pancakes were missing something.
So I added a bit of vanilla extract and some honey to change up the flavor and I think I got something that works! Topped with a bit of jam or jelly and it’s a quick protein breakfast bite.
Chocolate Protein Powder Pancakes
1 scoop chocolate ProFlex20
1 scoop of water
1/4 tsp vanilla extract
1/8 tsp honey
Combine ingredients until mixed into a thick batter. Add spoonful sized cakes to an already heated pan. Cook for three minutes on one side, or until cakes can be flipped easily. Cook for another three minutes. Remove, serve with raspberry jelly or jam.
I’m so excited to share this one with everyone! I’ve been trying to find recipes to use my protein powder, and I think I found a really good cookie recipe that didn’t require I use any additional flour. There’s quite a bit of sugar, but I think it’s worth it. These ended up being double chocolate peanut butter protein cookies, which I actually think I’d prefer over using a vanilla protein powder.
There’s a lot of protein powders out there, I use ProFlex20 from Melaleuca. I’ve heard stories from everyone about which one they like, but honestly, it’s really just up to you. I mix with water, so many protein powders I’ve found taste gritty to me or are too watery because there’s no mix to combine with.
A good place to start is by asking companies for samples. Many will provide them at no cost to you, some just ask that you cover shipping. It’s totally worth it to investigate before investing in something that you won’t like.
Double Chocolate Peanut Butter Protein Cookies
1/4 c. Chocolate protein powder
1/4 c. sugar
1/2 c. peanut butter
Preheat oven to 350. Combine all ingredients except chocolate chips, stirring until completely combined. Add chocolate chips and fold into batter.
On a cookie sheet, place 1-inch balls of batter, spaced evenly apart. You should have 12 pieces.
Bake in oven for 12-15 minutes. Remove from oven, let cook for 15 minutes for cookies to harden. Keep in a cool, dry, airtight container in a cool place, or in the freezer.
Ever since I first took the leap to trying Paleo and Whole 30 recipes, I wanted to try flourless banana pancakes. The problem is, I was worried that Andy wouldn’t like them. Well, I was sort of right. He loved the flavor, not too fond about the texture. But honestly, it’s not a regular pancake, so what did he expect?
However, with a side of fresh cut strawberries, I really do love these. And the banana makes them super filling for breakfast. They taste just like banana bread because of the cinnamon!
In a separate bowl, lightly mash bananas with a potato masher.
Add egg, baking powder, vanilla, and cinnamon to the bananas. Stir well to combine. The mixture will look soupy, that’s ok.
Heat a medium sized skillet and add enough olive oil to just barely coat the bottom of the pan. Add about 2 tablespoons of batter to the pan and cook over medium heat and cook until the bottom is firm (about 3-4 minutes). Flip and cook other side for another 2 minutes.
Andy has quite the sweet tooth. I’m not ratting him out or anything, anyone who knows him knows he’s a sucker for candy bars, Sweet Tarts, and Pepsi. Oh, don’t get me started on the Pepsi. I’ve tried having him drink Seltzer water, but it’s not the bubbles he likes, it’s the sweetness.
So when we started on The Whole 30 program a while back, we learned that sugar was not an option. It’s right in the rules, no food with sugar. I thought Andy was going to break down, but he surprised me. He said he was ready for the challenge. And yes, I know The Whole 30 does not allow dessert-like foods. We didn’t eat this “ice cream” while on The Whole 30 program, this was part of our Paleo experiment after all was said and done. And I really liked this experiment.
Turns out to make Paleo-approved ice cream, all you need are frozen bananas and almond butter. (We couldn’t have the dairy or peanut butter due to the rules.)
Two Ingredient Paleo Ice Cream
2 bananas, peeled
1/4 cup of almond butter
The night before you want to make the “ice cream,” peel and quarter two bananas. Place them in the freezer in a plastic bag. Let freeze overnight.
When bananas are completely frozen, place them in a blender or food processor. Pulsate until bananas have become a smooth mixture. Add in almond butter and blend just until combined.
If mixture is too soft, put in freezer for a half hour to firm. Serve and enjoy.