Protein Pancakes

Ingredients:

  • 12 tablespoons of egg whites(beat two mins)
  • 2 tablespoons Vanilla
  • 1cup water mixed with any Magnum protein Flavor.

 

Directions:

  1. mix all wet ingredients.
  2. then add in this mixture of dry:
    • 1/2 cup coconut flour
    • 1/2 teaspoon of baking soda
    • 2-3 packets of stevia to taste
    • 1/2 teaspoon of salt

 

February 26, 2015 by Erin Crawford

Chocolate Peanut Butter Protein Bars

Makes 10 servings

Ingredients:

  • 10 scoops of vanilla or chocolate protein powder
  • 10 tablespoons of ground flax seeds
  • 10 teaspoons of sesame seeds
  • 10 teaspoons of ground chia seeds
  • 1 cup of coconut flour
  • ½ cup organic cocoa powder
  • 3 tablespoons vanilla extract
  • 1 can of pumpkin puree (100% pure pumpkin)
  • 1 cup of crunchy peanut butter
  • 2 cups of water ( start with one cup and then add more if necessary - we want the consistency very thick)


Directions: 

  1. Mix all dry ingredients in bowl. 
  2. Add rest of wet ingredients.
  3. Mix until all the lumps are nice and smooth.
  4. Place in large baking pan with one layer of saran wrap on bottom.  Place finished mixed dough in center.  T
  5. Take another large piece of saran wrap in over top and then begin to evenly spread the dough across.  If you want add lightly almond slivers on top. 
  6. Place in Freezer for 5 hours and continue to store.  Use as needed.

 

February 26, 2015 by Erin Crawford

Coconut Pancakes

Ingredients:
  • 2 eggs, (at room temperature is best)
  • 1/2 cup of egg whites (at room temperature)
  • 1 cup milk (raw cow’s or coconut both work)
  • 1 scoop of vanilla or chocolate protein powder(MAGNUM works well) (Optional)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • coconut oil or butter for frying


Directions

  1. Preheat pan over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine sifted coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Each pancake is just a few tablespoons of batter into pan. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

 

February 26, 2015 by Erin Crawford