You will not believe how good these are! They are our newest obsession. We usually have them post workout or for breakfast...okay, really whenever we want! They are SO easy to make and turn out so fluffy! They are clean eating approved and can easily be made gluten free by using gluten free oats. Pair these with a protein shake or eggs for a complete meal! The following recipe is one serving and usually makes 2-3 pancakes. This recipe can be easily doubled for two people.

GLUTEN FREE BLUEBERRY BURST PANCAKES

Ingredients:

1/3 cup gluten free oat flour
3 Tbsp unsweetened vanilla almond milk
3 Tbsp pasteurized egg whites
1/4-1/2 cup frozen organic blueberries
1 tsp coconut oil, melted (plus a small amount to coat the pan)
1/4 tsp pure vanilla extract (avoid HFCS)
1 Tbsp Stevia in the Raw
less than 1/4 tsp baking powder
less than 1/4 tsp salt

Directions:

1. Spread light coat of coconut oil over pan and turn on medium-high heat

2. Combine all ingredients in a mixing bowl using a fork or whisk

3. Once pan is heated, add pancake batter to pan

4. Cook until heated through and slightly brown, approx 2-4 min on each side

5. Top with syrup or honey, if desired (they are really good without any extra toppings)

This usually makes 3 pancakes for me but you can add more almond milk if you don't want yours as fluffy and it could make more. Best of all, this is one serving!

Macros (per serving, using 1/2 cup blueberries)

Healthy Cookie Cake Mini Pies

February 9, 2015Desserts & TreatsWhitney Carlson3 Comments

I made these sweet treats to celebrate Scott's birthday. Well, that was really just an excuse to make them. I was going to make our Chocolate Chip Cookies but wanted something thicker and more cake-like. These definitely hit the spot! They are easily made gluten free as well by using gluten free oats and oat flour. Get ready for this...I made these so that they would only be two servings! Feel free to share them with someone and not feel guilty about eating half the cookies!

Ingredients:

1 cup organic garbanzo beans, rinsed and drained
1/2 cup gluten free quick cooking oats
1/3 cup gluten free oat flour
1 whole organic egg
1/4 cup unsweetened almond milk
1 1/2 Tbsp coconut oil, melted
1 1/2 tsp pure vanilla extract
1/4 cup + 1 Tbsp Stevia in the raw (or more, if you prefer sweeter)
1 tsp baking powder
1/2 tsp salt
4 squares dark chocolate (or more, if you want), broken into pieces

Directions:

1. Preheat oven to 350 degrees

2. Add all ingredients, excluding dark chocolate, to a food processor and process until ingredients are blended

3. Once blended, stir in dark chocolate

4. Coat muffin tins with coconut oil or use muffin liners and add batter

5. Bake for 18-22 minutes

6. Allow to cool and enjoy!

P.S. We think these are even better after they are placed in the refrigerator for a few hours!

- Scott and Whitney

Eat Clean Recipe: Four Ingredient Peanut Butter Protein Fudge

January 19, 2015Desserts & Treats, Four Ingredient RecipesWhitney Carlson1 Comment

We know the picture does not do this justice but this is an AMAZING treat. I called it "fudge" because that is the best way to describe the taste although mine didn't last long enough in the freezer to reach the exact consistency of fudge. ;-) You will absolutely love this peanut butter treat that is packed with protein! Best of all...it's only FOUR INGREDIENTS!