Apple Cinnamon Oatmeal Pancakes
I made my oatmeal using my rice cooker by combining the first 5 ingredients and stirring occasionally for about 2 hours. I did this after dinner and unplugged it right before bed. You can also boil the water, add in the oats, apple, chia, cinnamon and stevia and simmer for 20 -30 minutes or until water is absorbed. This is too much water but the oats will expand and chia seed will soak it up too.
This is why it’s fun to make the oatmeal the night before. Add in 1/2 cup of the apple cinnamon oatmeal to a bowl combining with the egg whites and protein powder. Blend with an immersion blender, blender or fork. Spray a pre-heated pan on medium and add mixture.
Once the bottom is settled and easy to flip, turn and cook for another 2-3 minutes. Serve with maple syrup, heated peanut butter, extra oatmeal, Greek yogurt or plain if you’re like me. Below is a typical breakfast for me: Protein pancake with a 1/2 grapefruit, water and coffee! YUM!
After experimenting with pumpkin over the last month, I’m convinced you can add it to anything to make it taste better. Greek yogurt? Check. Chia seeds and almond milk? Check. Protein Pancakes? Check. Cream Cheese Frosting? Check, again.
For Halloween tonight, what better way to celebrate than having a festive breakfast for dinner? With all the candy available, having a sweet dinner hopefully will help keep you from dipping into the bowl at the front door.
In a small bowl, mash together Laughing Cow Wedge, 1/2 tsp of cinnamon or pumpkin pie spice, stevia and 1 tbsp of pumpkin puree. Blend well until it is a smooth like consistency. It may take up to 5 minutes. I used a rubber cooking spoon.
Next, combine 1/4 cup of pumpkin, protein powder, flaxseed meal, 1/2 teaspoon of cinnamon or pumpkin pie spice, and egg white using an immersion blender or fork depending on your desired consistency. You can also use a blender. Pour into a greased preheated pan on medium. Let sit for about 4 minutes or until edges are firm and pancake can be flipped without falling apart. Cook on opposite side for 2-4 more minutes. Remove from pan and top with cream cheese filling. Enjoy!
Clean High Protein Blueberry Muffin
Nutrition (1 Serving): 207 Calories, 3.4 g of Fat, 6.5 g of Fiber, 22.4 g of Protein