Yes I went there. I made 2 pumpkin recipes in a row. Don’t act like you don’t love it. I have been making these shakes for over a month now but just got around to taking some pics of them. But it’s worth the wait. Perfect little post workout fall treat.
1 scoop Cellucor Cinnamon Swirl protein powder
1/4 cup pumpkin puree
1 cup unsweetened vanilla almond milk
1 /2 Tbsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp vanilla
Whipped cream (optional)
Blend all ingredients.
Top with whipped cream and extra pumpkin pie spice (optional)
After quite a long time now of eating healthy, I have tried many recipes for protein pancakes. I have become somewhat of a connoisseur if you will. Some are definitely better than others. I have found that many of the recipes can be dry to the point I can barely swallow them. Others just taste bland and boring. While yet another negative aspect is that many of them take quite a long time to put everything together. Then you have to cook them on low and it can take quite a while before they are ready. That is fine if you are not in a hurry, however on days you are in a rush they usually aren’t going to cut it.
So when I heard about ProCakes premixed protein pancake mix, I was intrigued. With this mix you only have to add milk and an egg. I was a little skeptical at first because of many of my previous experiences but I am pretty open to new things so I decided to give them a shot. I was offered a sample of this mix from ProCakes to try and review (unpaid) so what did I have to lose?
The mix calls for 1 egg and 1/3 cup milk. I mixed the ProCakes mixture with an egg and subbed almond milk. I bet you could probably use just egg whites too if you wanted to cut out some of the fat. As far as cooking they were quite easy to cook compared to many recipes. They were a breeze to flip and didn’t burn easily like many other recipes I have made (though I did burn mine a bit because I was trying to multitask while cooking and left them alone way too long 😦 )
In a few minutes, I had protein pancakes that were ready to eat! I have to say I was very impressed with this mix. The taste was amazing with a light, buttery type flavor. The texture was light and fluffy and not too dense at all. The taste of these was very comparable to “regular” pancakes. It was quite a surprise! I added some blueberries to one of mine as well to see how that would work and it turned out perfectly (some recipes get weird when you add fruit!).
Also, for my Celiac friends, these pancakes are GLUTEN FREE!!!
Did I mention these have no added sugar? NICE!
Overall I was highly impressed with these pancakes and would definitely get them again. If you would like to try some for yourself, the website is: http://www.procakes.com/
*I was sent this sample from ProCakes to give an honest review. I was not paid to endorse the product.
Cake. Birthday cake to be specific. I love it. I used to eat those Funfetti cupcakes ALL OF THE TIME. Probably why I gained weight in the past. However I still have a love of cake and that flavor which is why Cellucor’s Corfetti protein powder has been my favorite protein powder that I have tried so far. The flavor is amazing so I knew it would be great for protein pancakes.
Now that it is almost summer here in Alaska (yes we consider 40 degrees and sunny summer! 🙂 ) I have been craving more frozen drinks again. I always like the idea of Starbucks frappucinos but they are just WAY too sweet for me. Not to mention all of the fat and calories which I would rather spend on FOOD then a drink! So I started making these protein frappucinos to get the same type of drink but a LOT healthier!
1 scoop protein powder (any flavor you like!)
1 cup almond milk (or other milk)
1 TBSP espresso powder
1/2 TBSP xanthan gum ( optional but makes it thicker like a real frappucino)
Stevia to taste (Optional.. I don’t use)
Ice cubes (6-7 small or 4-5 large)
Whipped cream (optional)
Mix in a blender protein, ice, milk, espresso powder and xanthan gum. If using xanthan gum mix a few extra seconds to let it fluff up the drink.
Pour into fun jar or mug.
Top with whipped cream!
This is a really simple and quick protein recipe that I like to use when I work out first thing in the morning. Caffeine AND protein in ONE! 🙂
I have really been feeling the protein pancakes/waffles lately. For one thing, there are SO many different recipes. Plus you can use a million different toppings to create different flavors so they don’t get boring! And they are really quite filling and satisfying. This recipe was actually really easy-which I love at 6am when I am making my first breakfast after my workout. Sadly I was not paying attention and burned mine, but they still turned out quite good. Also, I was out of regular sprinkles so I had to use Christmas sprinkles. Gives them quite a festive touch!
1 medium banana
1/4 cup protein powder (I used Cellucor Corfetti!)
1 TBSP coconut flour
1/2 cup egg whites
1 teaspoon baking powder
Stevia as desired
Mash the banana in a bowl until it is fairly smooth.
Mix in all of the other ingredients.
Cook on a skillet or pan on LOW using coconut oil or cooking spray. Remember banana pancakes burn easily so make them small and do not cook them on high because they will burn on the outside and still be gooey inside.
As usual I topped these with a mixture of greek yogurt and stevia. I of course, had to add sprinkles to go with the cake batter theme!