Anna Banana's Protein Pancakes

These are very similar to the Banana Walnut Protein Pancakes but MUCH easier to make!  We will sometimes make the batter the night before because we are so hungry when we wake up that we need something to eat right away!

Ingredients:

• 1 1/2 cups of quick cooking oats (substitute gluten free quick cooking oats)
• 12 egg whites
• 1/4 cup 1% cottage cheese (we use Friendship brand, no salt added)
• 2 small bananas or 1 large banana
• 1/4 cup walnuts
• 2 tsp pure vanilla extract (avoid HFCS)
• Dash of cinnamon (optional)

Directions:

1. Combine all ingredients into a blender.

2. Heat a skillet on medium-high heat with a light coat of cooking oil (coconut). Pour about 1/4 c of batter for each pancake. Cook on one side until bubbles appear on top, then flip to cook the other side, about 2 minutes per side. Repeat until all batter has been used.

Note: The pancakes may be dark brown, but don't worry, it's just the sugars in the banana...they won't taste burned.

Makes 4 servings ~ approx 12 pancakes (the number of pancakes will vary, depending on how large you make them)

Macros (this does not include any toppings):

• Calories: 269
• Fat: 7g
• Carbs: 32g
• Sugar: 5g
• Protein: 22g
• Sodium: 233mg

He & She Tip: If your batter seems too runny you can add a Tbsp of oat flour.

Protein-Packed Angel Food Cake

Try this fabulous recipe for a clean dessert that won't keep you from your goals!

Clean Eat Recipe: Protein-Packed Angel Food Cake

Ingredients:

• 1/4 CUP Whole Wheat Pastry Flour
• 1/2 CUP Oat Flour
• 1/2 TSP sea salt
• 1 1/2 CUP cold egg whites or 10-12 large egg whites
• 1 TBSP cold water
• 1 TBSP lemon juice
• 1 TSP pure vanilla extract (avoid HFCS)
• 1/2 CUP Stevia in the Raw

Directions:

1. Preheat oven to 350 degrees F. Lightly spray a 8 x 8" baking pan with pure olive oil spray.

2. Combine flour and salt together in a small bowl by whisking together.

3. Using an electric mixer (I LOVE my KitchenAid stand mixer for this!), beat cold egg whites, cold water, lemon juice and vanilla on medium speed until the egg whites increase about 4-5 times their volume and become "fluffy." 

4. Keep mixer on medium and mix in the Stevia in the Raw. The egg whites will form soft peaks at the top.

5. Using a rubber spatula, begin folding in the flour mixture a little at a time. (Fold, then add, fold, then add, repeat.)

6. Pour batter into pan, evening out the surface of the mixture with the rubber spatula.

7. Bake for approximately 35-38 minutes until cake is cooked in the middle. You can use the toothpick test for this. 

8. Allow cake to cool. Cut into 9 pieces and top with your favorite fruit topping to serve. 

This makes 9 servings in an 8 x 8" pan.

Macros: Per serving, not including strawberries (as shown)

• Calories - 73
• Fat - 1g
• Carbs - 10g
• Sugars - 3g
• Protein - 6g
• Sodium - 283mg

He & She Tips: If you want a fun topping, slice berries, put them in a bowl and add a Tbsp of water or lemon juice. Microwave for 30 seconds and your fruit will begin to make a syrup! (It's great on waffles or pancakes too!). Refrigerate your leftovers. This will stay good for about a week.

Happy Baking!

Sweet Blueberry Corn Muffins

Remember when your mother would pop the cornbread out of the oven? As I have mentioned before, my mom is from Louisiana - that means your cornbread is sweet (something I miss here in Georgia). This recipe is the perfect clean eating alternative to your traditional cornbread muffins and best of all, because of the kefir, it's probiotic! I have made a breakfast version here, but you could replace the blueberries with some chopped up jalapenos for a Mexican flare side dish!

This is a guest post written by Tiffany.

Clean Eating Recipe: Sweet Blueberry Corn Muffins

Ingredients:

• 1 1/2 c Whole Grain Stone Ground Cornmeal
• 1/2 c Whole Wheat Pastry Flour
• 1/4 c Ideal Brown Sugar Blend
• 1 Tbsp Baking Powder
• 1/2 tsp Sea Salt
• 1 egg
• 1 c Plain Low-fat Unsweetened Kefir
• 3 Tbsp Almond Breeze Unsweetened Almond Coconut Milk
• 1/4 c Unsweetened, No Sugar Added Applesauce
• 1/2 c fresh Blueberries

Directions:

1. Preheat oven to 425 degrees F. Spray a muffin tin with olive oil. 
2. Combine dry ingredients in a large bowl, whisking together. 
3. Add wet ingredients to dry ingredients, whisking to combine thoroughly. 
4. Fold in blueberries.
5. Pour batter into individual muffin tins.
6. Bake for 15-20 minutes depending on your oven.

Gluten Free Version: Use Gluten-Free Flour as an alternative.

1 serving is 2 muffins

Mets:

• Calories: 181
• Carbs: 38g
• Proteins: 6g
• Fat: 2g

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