Try to keep it together, guys! I know, these pancakes look ridiculously delicious. I’m sure you are wondering how in the heck can these possibly be good for you, right? Well, it’s simple. This stack is made using all natural ingredients from a pre-packaged pancake mix! I never use packaged or boxed food that says things like “just add water” but this one was different. It was “just add almond milk and egg whites.”
I used Abs Chocolate Chip Protein Pancake and Waffle Mix and followed the directions: one scoop abs mix, 3/4 cup almond milk, 3/4 cup egg whites. Mix ingredients together and cook on medium heat. I also added 1 tbsp. ground flax seed for extra fiber.
The pancakes themselves are just about 200 calories but then I add all of that peanut butter and chocolate they ended up just under 300! How though? Are you ready for all of your peanut butter prayers to be answered? Powdered Peanut Butter. I named a blog after peanut butter so it’s probably pretty obvious that I have an addiction to it. And as you probably already know, peanut but is very high in fat. Yes, it’s the healthy fat but too much of anything is never a good thing. When I discovered PB2, my life changed. PB2 Bell Plantation was the first brand I tried and I loved it. There’s many powdered peanut butter brands on the market and honestly, I think they all taste very similar but the point is that you are getting 85% less calories and fat in comparison to regular peanut butter. PB2 you can get at target for around 5 bucks. Other brands you can get online for cheaper. I even heard you can get a big family size of PB Fit at Sam’s Club for 10 bucks. I always pick some up when I do a vitacost.com order.
My method: mix 2 tbsp. of powdered peanut butter with 1-2 tbsp. of water (depending on the consistency I am going for) and then add stevia and cinnamon to taste (sometimes if I’m feeling sassy I might add some chocolate protein powder to the mix). The chocolate drizzle in this photo is actually coconut butter. I used Dark Chocolate Fudge Coconut Butter by Nikki’s Coconut Butter.
Mix all recipe ingredients together. Prepare a pan with non-stick coconut oil spray and use a small cookie scoop to make 6 small pancakes cooked on medium heat until golden brown. Layer with peanut butter mixture and drizzle with coconut butter. Enjoy!
I was born and raised in a small town just outside of Las Vegas, NV, so I understand the desire for frozen foods when the summers are long and hot! I don’t know about you, but my “popsicle eating days without gaining a pound” are long gone. However, the cravings remain.
I found these adorable popsicle molds at Marshals for 6 bucks and I knew right away what I had to do. I needed to create a popsicle that was beneficial after a workout because that’s usually the time of day when I’m the hottest or sweatiest or just plain want something cold to eat.
Each popsicle has only 179 calories, 15 grams of protein, 9 grams of fat and only 6 carbohydrates (and that’s including the chocolate!).
So here it is, only four ingredients and you can easily adapt this recipe for different flavor popsicles by using your favorite protein.
- 1 Cup Unsweetened Almond Milk
- 1 Scoop Peanut Butter Protein Powder (I used Quest)
- 1/4 Cup 0% Greek Yogurt
- 4 tbsp. Dark Chocolate Fudge Coconut Butter (I used Nikki’s Coconut Butter)
Whisk together milk, protein powder and yogurt then pour into molds. The recipe should make about 4 popsicles depending the size of your molds. Freeze for at least 6 hours. Run molds under hot water for a few seconds before removing. Dip popsicles in semi melted coconut butter and returned to freezer for 5 minutes before serving. Optional: shredded coconut and chocolate chip garnish.