I decided to get a bit creative for breakfast today. I mean, who doesn’t want to start their day, let alone their week off with some pizza. I know I don’t mind one bit. I have never really done any kind of savory pancakes before so this is definitely a work in progress but I love the direction!
Lets get started!
First, Pre heat oven to 350 degrees. Then grab a bowl and add dry mix into bowl. I used 2 svgs of protein pancake flapjacked mix. Use ‘flexiblebaker’ to save 10%
Add water to your mix.
Next add in your favorite spices. For this pizza I chose garlic, chili powder, onion powder, thyme, and Italian seasoning blend. Mix well.
Then grab a non stick skillet and spray with non stick spray. Heat on medium heat. Once hot, add your all of your pancake mix into the skillet.
Once your pancake starts cooking start to add your toppings. I chose red/yellow peppers, spinach, cheese, pepperoni, jalapeños, and fresh shallots(once done cooking). Once your pancake has developed that golden brown crust on the bottom were you would be ready to flip it, place in your over at 350 degrees for 5-10 until the pancake cooks through.
Take out of oven and slide onto a plate.
I decided to add my sauce on at the end to give it that “breakfast, I just pour syrup on my pancake” feel. I also was worried the sauce would make the pancake to soggy and not cook. I could be wrong.
Delicious to say the least.
Be sure to follow me on IG @the_flexible_baker and on Facebook as The Flexible Baker !
http://www.flapjacked.com and use the code ‘flexiblebaker’ to save 10%!
Sometimes you just gotta love chocolate. Super easy macro friendly muffins. Let’s get right to it. Remember to follow me on IG @the_flexible_baker and be sure to like my Facebook page as The Flexible Baker!
Macros per Muffin:
- Calories: 79
- Fats: 2.1g
- Carbs: 7.5g
- Protein: 8.5g
- Fiber: 1.7g
Tools you will need:
- Muffin pan
- Non Stick Spray
- 2 bowls
- 1/2 teaspoon
- 2 Scoops Chocolate Casein Protein. I used Cellucors new kind
- 15g Coconut Flour
- 10g Coco Powder Unsweetened
- 6g Truvia Baking Blend, or other granulated sugar
- 15g Whole Wheat Flour
- 9 Chocolate Stars
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 100g Greek yogurt plain
- 1 oz Waldens Farm chocolate syrup. Not necessary
- 6oz Almond milk
- 1 Whole Egg
- 92g Liquid Egg Whites
- 61g Unsweetened Applesauce
- 1/2 teaspoon vanilla
Lets get Baking!
- Preheat oven to 350 degrees. Spray Muffin pan
- In one bowl place all dry mix except stars and combine
- Separate bowl, whisk egg until yolk and whites have mixed. Then add in the rest of your wet ingredients.
- Slowly add dry mix to wet mix and combine well
- Once mixed, place 1 scoop of the mix in each muffin holder. (Recipe makes 10)
- Chop your chocolate stars into smaller chunks, Roughly 6 smaller pieces. Place 2-3 pieces in your muffin tin.
- Place remaining batter in your tins. Place remaining chocolate pieces on the muffins evenly.
- Place in oven for roughly 12-15 minutes or until a toothpick comes out clean.
- Once done, remove and place on a cooling rack for 10 minutes. After 10 minutes remove and place back on rack to finish cooling.
If you want to check out my latest protein bar review, here ya go! Think Thin Products
I know that chocolate and peanut butter is the age old flavor match up, but let’s not be so quick to leave out banana as a flavor combo with chocolate. I had a couple bananas that didn’t quite make it into my daily oat ball and decided they were going to start turning black on me.
They thought they were being clever but little did they know I had something planned for them! Now, I am not a huge fan of Greek yogurt but I cannot deny that it is amazing to bake with. It makes your product so damn moist, and helps add a nice protein punch. With the right combination of flavors you can have yourself a protein packed delicious baked good!
Now, when I think of muffins I instantly go to a Banana Nut Muffin. Now I decided to leave the nuts off this time to save some fat, even though I could of put less chips in 😀 and to be honest I am not a huge nut in my food fan. None the less I still love that flavor as a muffin for some odd reason. Anyway today I decided to whip up some Chocolate Chip Banana Muffins, Lets get started!
Tools for the job:
- Food Processor
- Rubber Spatula
- 1 teaspoon
- 1/2 teaspoon
- Muffin Pan
- Non Stick Spray
- 200g Ripe Banana
- 225g 0% Plain Greek Yogurt
- 2 teaspoon Vanilla extract
- 1/2 teaspoon banana extract
- 1 Egg
- 46g Egg Whites
- 60g Old Fashion Oats
- 20g Quick Oats
- 3 scoops Vanilla Protein(I used ETB Vanilla. go to http://www.etbfit.com and use chron30 to save 30%)
- 34g Brown Sugar Splenda mix
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 30g Mini Chocolate Chips(any will work)
- Pre heat oven to 400 degrees
- Place all ingredients in a bowl on the scale to measure. *Leave out chocolate chips*
- Dump ingredients into food processor and blend till smooth
- Mix in half or 15g of your chocolate chips and mix with a spoon
- Spray muffin tin with non stick spray
- Place batter into sprayed muffin tins. I got 8 and filled to the brim. Realistically you could probably get 10 out of this recipe.
- Place remaining 15g of chocolate chips evenly over your muffins
- Put muffins in the oven at 400 degrees for roughly 12 minutes or until a toothpick comes out clean.
- Set on a cooling rack for 10 minutes.
- Remove muffins from muffin tin and place back on rack to finish cooling.
Macros per Muffin:
- Calories: 169
- Fat: 3.3
- Carbs: 21.2
- Protein: 13.4
- Fiber: 2g
What I have for you today is my little take on Boston Crème Donut, made into a cake!
Very moist vanilla cake , stuffed with a vanilla yogurt, and topped with a thick chocolate pudding frosting.
Lets get started!
Preheat oven to 350 degrees.
In one bowl place:
- 10g Brown Sugar ( I used splenda’s)
- 1.5 scoops Vanilla Protein(I used Eat the Bear. Use chron30 to save 30% on your purchase at http://www.etbfit.com
- 14g coconut flour
- 1 tsp baking powder
- 20g All purpose white flour
Mix till combined.
Next, in a separate bowl place:
- 60g Fat free sour cream
- 62g Unsweetened applesauce
- 69g Liquid Egg whites
- 2 tsp vanilla
- 10g 0 cal Waldens Farm Pancake Syrup (Not needed)
Mix till combined.
Next, mix dry ingredients with wet till well incorporated.
Place in a sprayed baking dish, roughly 6in wide. Baking tin doesn’t matter really as it will cook in anything, just watch your baking times.
Bake for roughly 25 minutes or until toothpick comes out clean. Place on cooling rack. After 5-7 minutes, take cake out of dish and place back on cooling rack to finish cooling.
Next grab 2 more bowls.
In one place: (frosting)
- 1/2 scoop of Chocolate Protein (I used Cellucor Casien)
- 5g Coco Powder
- 2g Truvia baking sweetener(any granulated sugar)
- 10g Waldens Farm chocolate sauce(not needed)
- Enough water/milk/almond milk to make into frosting consistency
In the other place:(filling)
2g Truvia baking sweetener(any granulated sugar)
1/2 scoop Vanilla Protein( I used etb vanilla)
1 tsp Vanilla
110g 0% Greek Yogurt
4g Vanilla SF FF pudding mix
10g Waldens Farm pancake syrup (optional)
Mix together until combined.
Once Cake has cooled, grab a knife and either cut it in half, or into 3 layers.
Begin spreading your filling mix onto the layers of your cake. Once spread, stack your layers on eachother re building your cake.
Proceed then to spread your frosting on the top of the cake. Depending on how big you made your cake you can either frost just the tops, for a donut feel or spread it along the sides as well.
There you have it! That is my rendition of Boston Crème. I know my ‘vanilla custard’ needs work to actually make it seem like your eating custard but it is a work in progress!
Macros for the entire cake are : 680 cals / 8 fat / 66.7 carbs / 80.6 protein
@anchornutri blueberry protein bar – 3f/24c/20p and 7 fiber. Something a bit different today. This bar focuses on trying to alleviate nausea, morning sickness, sea sickness, etc with protein, ginger, and specific vitamins. Now I don’t suffer , I’m just saying the direction of the bar and it’s benefits. Great ingredient list using real blueberries, almond butter, sea salt, and more really gives this bar a raw and natural feel. Solid macros. Whey Crisps thru out with a nice crunch surrounded by a blueberry coating holding it together. Nice chew and rich blueberry flavor. I’m personally not a fan of ginger and I didn’t even mind it with this bar. Definitely a nice change up and a ‘simple’ bar. Give these guys a follow as I believe they are a new start up! Would love to see a PB honey, and a banana chocolate chip version of this.