Have I mentioned how much I love protein pancakes and the flavour possibilities are endless!!! Heres my breakfast thismorning!!!
Choc Raspberry Protein Pancake with Choc Raspberry Frosting
2 Tbsp rolled oats
1 Tbsp unsweetened coconut
1 tsp cocoa
1/2 scoop whey protein powder (chocolate or cookies and cream are great – I used cookies and cream)
1/4 tsp cinnamon
1 tsp almond milk
1 to 2 square 85 % dark choc chopped. (this is optional)
Blend above ingredients in a food processor and pour 2 pancakes and cook both sides
Frosting and sauce
1 Tbsp almond butter
1/2 tsp cocoa
1 tsp raspberry juice (I just microwave some rasberries, mash them with a fork and run it through a sieve to get the juices, use 1 tsp in the frosting and the rest pour over the pancakes
optional 1/2 tsp rice malt syrup or honey, I am fine with it without the sweetener.
Mix above ingredients (but as mentioned not all the raspberry juice) and spread over or dollop on pancakes, pour over raspberry sauce.
I have had some fun creating in the kitchen, this was my breakfast thismorning and holy cow was it amazingly amazing! Yep that is possible!!!
So easy and quick to make. This is 100% clean and so decadent, a yummy breakfast, snack or dessert!!
Nutty Choc Banana Protein Pancake
1 egg white
1/4 scoop cookies and cream protein powder
1/2 ripe banana, mashed other half sliced
1 tbsp almond meal (optional)
2 tbsp rolled oats
1/2 tsp cinnamon
2 tsp pure unsweetened cocoa powder
2 squares 85% greens dark chocolate chopped plus 1 square grated for topping
4 almonds (or cashews or peanuts) chopped for topping
1 tsp unsweetened coconut for topping
2 tsp rice malt syrup (honey or maple syrup)
Whisk together in a bowl. Heat a pan and add either a little butter or coconut oil and pour all batter into hot pan and cook over a medium heat. Makes 1 pancake. Spread with almond butter (or peanut butter) top with sliced banana, drizzle with rice malt syrup and grate 1 square of dark chocolate over the banana and top with crushed nuts.
I absolutely loved this, my fave protein pancake to date!!
Here’s a new bread I have been playing around with and think I finally have got it right, I do love a little crunch to my bread but you can leave out the pumpkin seeds if you wish. I’m really happy with this bread, the flavour is yummy and it toasts great too. Gluten free bread making can be a little hit and miss and frustrating at times but with a little tweaking here and there each time finally it all comes together and you get a really yummy bread. So I’d love to share my new recipe with you all…..
Sorghum and Pumpkin Seed Bread
1.5 cups sorghum flour
1/2 cup millet flour
2/3 cup tapioca starch
1/3 cup amaranth flour (or you can use rice flour)
1 Tbsp coconut flour
2 tsp xanthan gum
1 packet active dry yeast
1 tsp sea salt
1/4 tsp cream of tartar
2 Tbsp rice malt syrup
1 cup warm water
2 eggs, beaten
1/4 cup rice bran oil or coconut oil
1/2 cup roasted/toasted pumpkin seeds (Roast in oven for about 10-15 minutes or toast in fry pan til they start to go a little golden in colour)
Preheat oven to 200 degrees C. Line a bread pan with grease proof paper, make sure it hangs over the sides so its easier to lift out. (or you can put all wet ingredients in your bread maker then you dry and put on gluten free setting). In a bowl combine yeast, warm water and rice malt syrup and leave for 5 minutes to go a little frothy. In a mixing bowl combine flours, salt, xanthan gum, cream of tartar and mix with a fork to thoroughly combine then add pumpkin seeds and mix to evenly combine. To the yeast mixture add oil and quickly mix and pour into the flour mixture and add the beaten eggs. Mix to make a dough. Shape to fit your bread pan, place in your bread pan and cover with a clean tea towel or glad wrap for about 30 minutes and let it rise. I like to slice the top diagonally about 4 times then place in the oven for about 50-60 minutes. Gently lift out and allow to cool on a wire rack (although this bread is yummy warm with a little dairy free butter!!)
I eat alot of omlettes for breakfast, usually savoury with chives, baby spinach and fetta, since Mushrooms are a no no on the low FODMAP diet I was trying to think outside the box thismorning how to make my omlette a little different and since I love peanut butter I thought I’d combine the 2. And I’m so glad I tried this as I loved it!!! I found the peanut butter flavour was better as it cooled more. I know what I’m having for breakfast again tomorrow…and the next day and the next day lol.
Peanut Butter Omlette with Banana and Maple Syrup
2 eggs, beaten
2 Tbl natural peanut butter
1/4 tsp gluten free baking powder
1 banana sliced
2 tsp 100% maple syrup
1 tsp natural peanut butter, extra to serve or chopped peanuts.
Mix together beaten egg, peanut butter and baking powder until combined, you wont be able to mix all the peanut butter in but dont worry about that. Preheat fry pan and spray with olive oil spray. Make 4 pancake size omlettes and leave a few minutes until golden and flip. Let cool a little, top with sliced banana, maple syrup and extra peanut butter or chopped peanuts.
I made these for the kids for breakfast the other morning and these can be made with milk and butter or lactose free alternative. They were quite nice, the kids liked them, not too sweet as we were adding toppings ontop. I did a little vanilla sugar (leaving a vanilla pod in caster sugar) and I also did a strawberry coulis which i just put strawberries in the food processor with a tablespoon of maple syrup (as on the low FODMAP diet you cant have honey).
Buckwheat Pancakes (Gluten Free, Lactose Free, low FODMAP)
1 cup buckwheat flour
1 tsp gluten free baking powder
2 Tblsp maple syrup
1/3 tsp sea salt
1 egg, beaten
1 cup unsweetened almond milk (or zymil milk but find unsweetend almond milk has under 1 gram of sugar compared to 12grams with zymil)
1 Tblsp dairy free spread (I use Nuttelex) melted
1 punnet of strawberries to make a coulis (processed in food processor to make a runny sauce adding a tablespoon of maple syrup or 1 tablespoon of gluten free icing sugar)
Combine all dry ingredients in a mixing bowl then add wet ingredients and mix well. Preheat non stick frypan and grease with olive oil spray. Use a 1/4 cup measuring cup and scoop onto hot pan. Cook until golden brown and flip and cook other side, serve with topping of your choice. If you dont want to use toppings but want a more sweater pancake then add an extra tablespoon of maple syrup. Another option for this, which I have read about but havent done, is pouring a homemade spaghetti sauce over the top for a lunch or dinner savoury option! Might have to give it ago and let you know how it goes.