Mugcake Mondays!

 

Bringing a little more baking snazziness into your life with this superfood mugcake!! 😉 This mugcake is perfect for today as it is also mugcake Monday! He’s my little superfood secret weapon as I can eat my cake while also consuming a big ol dollup of vitamins/minerals! Simply add kale powder to the batter. That’s all, one little teaspoon of some sort of superfood powder and you are already halfway done vitamin wise for the whole day! (The best part is you can’t taste it!)

I made the cake chocolate because chocolate is always the answer (ok truthfully chocolate is one of the best ways to mask vegetables in healthy baking. My secrets out…. ). Topped with MORE chocolate and MORE superfood goodness! Gojis, blueberries and raspberries for all those wonderful antioxidants!! Give this guy a whirl if you’re stuck for a desert, snack, dinner, 3am in the morning hungover and hungry…. Drink responsibly lol

(Same Mugcake; different day 🙂 )

Superfood Mugcake

4.5tbs (70g) egg whites

1tbs (20g) applesauce

2.5tbs (12g) coco powder

2.5tbs (20g) oat flour

1/3scoop (10g) pesience chocolate peanut butter cup protein*

1tbs granulated stevia

1/3tsp baking powder

1tsp kale powder

Spray a small (roughly 4x4inch or 4inch diameter) mug, bowl or plastic container with spray oil. Mix all ingredients inside starting with wet and finishing with dry. Microwave for 45sec-1:30 (at 45sec the center is pretty undercooked so if you like that stop now! At 1min 30sec its all cooked through like a fluffy cake!)

Just look at that perfectly cake-like center ❤ its a work of beauty to be sure!

*Toppings in photos are a peanut butter sauce made from Chocolate Pb2, fresh berries and goji berries!

Nutrition for Cake! : 200 Calories, 26g Carb 3g Fat 19g Protein (Bonus nutrition!: 8g Fiber 3g Sugar 26% daily vitamin A requirement, 20% calcium requirement, 17% iron requirement )

**Recipe Notes:

Substitutions are pretty straight forward: pumpkin/banana for the applesauce if need be, truvia/sucralose/monk fruit for the stevia, its your head on the flour substitutions you have been warned! (flavor wise mostly).

What really matters is the Protein! My favorite baking brand plays the star part again; Pescience select Protein chocolate peanut butter cup! Whenever I use this brand I don’t have to worry at all about flavor or nutrition because they taste EXACTLY like the name and ALWAYS carry it through baking! In addition they are low fat, low carb and high protein like a protein powder should be! Plus a casein+whey blend for a fuller longer lasting protein high J If you want to eexpereince pesciense as well click hereeee and you can use my code JMC25 for 25% off your entire order!!

Another chocolate protein powder can suffice but you’re seriously missing out! 😉 just try to keep the grams the same as usual!

 

Pumpkin Spice Pacakes

And so it begins, the start of another wonderful crisp fall! I know for some of us (Myself included) the expected whether is still eluding us… (ehemm 95+ degrees Texas…. ) but I cant stop my heart from getting into the spirit of the season! I guess Ill just have to turn my air conditioner down really low, wear a fuzzy sweater and pretend the season has already begun haha I mean, it has in some places right?? Right. So its totally acceptable for me to welcome fall with a spectacular platter of pumpkin spice pancakes!

Dense beautiful lil flapjacks doused in peanut butter syrup with a dollop of pure Irish butter melting eagerly atop ❤ I let my roommate taste a bite and she was left speechless for a couple minutes as her taste buds encountered the full force of spice laden bliss. I think I can still make adjustments and improvements on this recipe but the beauty of a blog is that I can always come back and edit things!

Although my roommate feels they are perfect and immediately demanded the recipe! I hope you guys are as eager as she is because this one is a goodie 🙂 I felt like the season has officially begun after this triumphant stack.

Pumpkin Spice Pancakes

1/2C (92g) liquid egg whites

1/3C (80g) pure pumpkin puree

3tbs pumpkin spice skinny syrup*

1/3C (40g) Oat flour

1tbs (7g) coconut flour

1tsp (5g) psyllium husk powder

2tbs Granulated stevia

1tsp baking powder

1/2tsp baking soda

dash maple extract

1/4tsp cinnamon

1/8tsp each: nutmeg, cloves, ginger

water as needed (1-3tbs)

Method:

Mix together all ingredients except the water (going wet to dry) until just combined. Be careful not to over stir or your batter will turn gumpy and gummy. Let sit and thicken 5-10min, then proceed to add the extra water stirring SLOWLY as to not agitate the batter. Pour onto you heated griddle and flip when bubbles appear on the surface.

makes 4-5 medium sized pancakes

Nutrition for entire stack sans syrup: 287 Calories 19g Protein 4g Fat 41g Carb (Bonus: 13g Fiber, 3g Sugar, 195% daily vitamin A requirement yay for pumpkin!)

PB syrup:

2/3 scoop (17g) peanut butter whey protein*

1tbs (6g) PB2*

walden farms maple syrup to blend* OR syrup of choice

Mix! **Nutrition depends on protein, pb powder and syrup choices

**Recipe Notes:

skinny syrup: the pumpkin spice flavor is currently being sold at Homegoods, Khoals and select bath and body works. I have also found it at target. Here are possible substitution options: sf vanilla r caramel coffee syrup + extra pumpkin pie spices, sf pancake syrup + extra pumpkin pie spices, water or almond milk + liquid stevia drops + extra pumpkin pie spice)

For the pb syrup I used metabolic nutrition pb why because it honestly is the best Peanut butter flavored protein I have ever tried. Can totally be subbed with another powder!

I used bell plantation PB2 obviously it can be subbed with another pb powder brand or actual pb 🙂

Easy-Peasy Coffee cake

Ok so if you have been following me for a while you know of my obsession with coffee cake (amongst other food related obsession lol). I mean my first post WAS  a coffee cake recipe! You will notice I am continually throwing out different coffee cake recipes with different textures, fillings, flavors and ingredients. Even my first post was  a coffee cake recipe!   I’m like the mad scientist for healthy coffee cake haha But my taste buds definitely DON’T complain!!!

( I like to top anything I bake with peanut butter, occasionally fruit and more walden farms syrup lol)

Recently I have been obsessed with this bad boy>>> Easy-peasy HIGH protein coffee cake!!! Am I using caps to often in this post?? TOO BAD. food makes me excited XD This recipe came out of necessity; I was too tired to really put to much effort into my creation sooooo I just plopped some stuff in a bowl, popped it in the oven, and came out with a surprising success! This doesn’t always happen believe me, but when it does I feel like I deserve a medal.

I have manipulated this recipe a couple ways to test its boundaries even further and am pleased to announce it is SUPER adaptable! You’ll notice the first pic is green, well that’s because I added a tsp of kale powder to the batter. In my most recent creation (pictured below), I doubled the recipe, swapped the whey+casein blend for a whey isolate, and changed the cinnamon filling to a chocolate swirl! This recipe proved up to the task and still remained successful through the tampering!!

Now that I have successfully revved up your expectation allow me to get to the recipe portion of this post: without further ado I give you coffee cake 😉

Easy-Peasy Coffee Cake

Batter-

1/2C (92g) liquid eggwhites

2tbs (40g) Apple sauce uns.

2tbs uns Almond milk *(or milk of choice)

2tbs (14g) Coconut flour

1tsp baking powder

1tsp psyllium husk powder*

Opt. tsp (5g) Kale powder

1/2 scoop (15g) Pescience snicker doodle protein powder*

Filling-

1-2tsp (depends on your preference) (6-12g) Date sugar OR coconut sugar

HEAPING amount of cinnamon

2tbs Walden farms pancake syrup*

OR Chocolate swirl!-

1tbs (5g) coco powder

1/4 scoop (7g) chocolate protein powder*

1/2 scoop (4g) super food chocolate powder

1tbs chocolate Walden farms syrup

Method for either: mix together in a small bowl and set aside

method for whole recipe:

In a mixing bowl, combine all the batter ingredients, wet to dry, until well combined. Let the batter sit for at least 5min while you preheat the oven to 30deg F. (this allows the coconut flour to thicken the batter)

Once batter has thickened, pour half of it into the bottom of a roughly 4x4inch small baking ramekin or dish. Cover this batter layer with the filling.

After layering on the filling, carefully cover the top with the remaining batter. Being careful not to swirl the filling in.

Place in the oven and bake for 15-25min (varies per oven) You will know it is finished when the cake has risen and the top has a gelden brown crisp to it.

Nutrition for cinnamon coffee Cake: 215Calories 3g Fat 20.7 Carb 24.2g Protein (bonus: 10.6g Fiber!)

*For chocolate filling subtract 15calories 3g Carb and add> 41 Calories 4g Protein, 1g Fat, 4g Carb

**Recipe Notes:

Protein powder: Yes here it is again, my favorite baking weapon, Select protein powders! Highlighting the spectacular snicker doodle flavor! Ill state again why I’m constantly using this brand- It has outstanding flavors that DONT bake out in cooking and taste exactly like there names!! Their powders are a whey/casein blend which I have found makes protein baking immensely more successful AND keeps you fuller longer thanks to the slow digesting casein protein 🙂

If you are still on the fence about this brand they do offer sample packets AND miniature protein tubs just to wet your feet in the company! But be sure to use my code: JMC25 so you can get 25% off your entire order at Pescience.com!

Recently I did successful swap out the above protein for Salted caramel Optimum nutrition whey and I would like to report that it did work! ( this is the powder I used in the chocolate swirl photo) So as always keep the grams the same and feel free to sub!

Psyllium husk powder: yes this is a crucial ingredient, no its not super hard to find or expensive. I found it at Kroger in a massive tub the other day for $10

Walden farms: In the cinnamon filling this can be swapped with- Honey, agave, maple syrup, sugar free maple syrup etc… but the nutrition will change!

In the chocolate filling I would recommend subbing with coffee and maybe adding a dash of liquid stevia for sweetness

Chocolate filling protein: This is not as crucial as it does not effect baking so sub away till your hearts content! I used optimum nutrition extreme milk chocolate with great success.

 

 

 

Chocolate Zucchini Waffles

You asked for it, you waited for it, so here it is! The moment you have all been anticipating…………..

CHOCOLATE ZUCHINI WAFFLESLayers of thick chocolate batter with cascading rivers of protein peanut butter and decorative nana slices + white chocolate chips. Love at first bite.

Ba-bada-dum-dum-ba-dahhhh <some form of drum roll…. A recipe fit to make any stack of pancakes look like a sorry lump of dough by comparison. These puppies are thick, voluminous and chocolateyyyy 😀 Its one of those recipes I can recreate and trust to pop out the same beautiful stack every time without fail ❤ and the best part? I get more than 1 waffle!!! My waffle iron is a massive old fashioned one not one of the mini Belgium waffle makers so this is a huge accomplishment lol. I can squeeze 3 smallish waffles OR two pretty darn massive dudes for my morning consumptions out of this recipe 🙂 Annnnnnnd since I really don’t think I can do any more to amp up this recipe than said photo ^^ I’m just gonna end it here and give you the deets already 😉

Chocolate Zucchini Waffles:

1/2c (92g) liquid eggwhites

1/2 medium (120g) zucchini finely shredded

1tbs Walden farms chocolate sauce or coffee

4tbs (30g) oat flour

1tsp (5g) phsyllium husk powder

2tbs (10g) coco powder

1/4tsp baking powder

1tbs (6g) chocolate pb2

2tbs granulated stevia

1-2tbs almond milk if needed

Method:

Combine all ingredients in a bowl going wet to dry and mix until well incorporated. ( you don’t want giant wads of zucchini) Let sit for about 5min to thicken up, then pour 1/2 or 1/3 of the batter onto a greased and pre-heated waffle iron. My waffle maker takes 5min to cook.

Repeat for the rest of the batter!

Nutrition for entire recipe: 253 Calories 37g Carb 4g Fat 19g Protein ( Bonus:13g Fiber, 36% daily recommended dose of vitamin C, 16% of iron, 12% of calcium)

Delicious and Healthy

Recipe Notes: Not really much to sub, If you want to be a healthy baking kitchen this recipe includes some of my favorite and most recommended staples! Enjoy!

Marbled Mugcake

The other morning I woke up for the first time in about three weeks NOT craving pancakes or oatmeal. My usually easy to please foodie self turned its nose up at them. Pancakes and oats are great but I have learned recently that anything, no matter how delicious, can get tiring after three straight weeks. XD

My solution to the dilemma that did not involve waiting an hour for something to bake?? Mugcakes! Gloriously gooey cakey quick morning delights. It had been a while since I last made a mugcake so I had no recipes in my back pocket, no matter, I love a good challenge. After multiple cups of coffee (it is the morning mind you) I was able to pull off a spectacularly ingenious tasting and looking breakfast item: Marbled Mugcakes!! Combing the two flavor power houses of caramel and chocolate into one marvelously swirled cake!

The cake was gooey on the outside with a light airy crumb inside, It made my sorry taste buds dance for joy at this new ingenious treat. And the best part is that you don’t even need crazy ingredients! It’s amazing how microwaving can change the whole flavor of something, bringing it to a whole new cake dimension.

If you’re stuck in a breakfast rut I urge you to break the monotony with a delicious, protein packed way to start your day. Go ahead, eat cake for breakfast >: )

Marbled Mug cake

1/2C (92g) eggwhites

2tbs (40g) applesauce

3tbs (20g) oat flour

1tbs (7g) coconut flour

2tbs stevia

1tsp baking soda

Mix the base batter then pour half into a separate bowl.

For Vanilla half:

Add>

1/4 scoop (7g) vanilla or salted caramel (YUM) protein powder*

2tbs vanilla or caramel sf syrup*

Water if necessary to help make a batter.

Mix

For chocolate half:

Add>

1/4scoop (7g) chocolate protein powder*

3/4tbs (4g) coco powder

Opt. Dash chocolate superfood blend

2-3tbs cooled coffee to make a batter

Mix

Spray 2 small mugs WELL with spray oil. Then begin to layer the batters by alternating. Chocolate >vanilla>chocolate> vanilla etc.. Until all batter is used.

Don’t worry about swirling! The act of pouring the batters on top of each other swirls it for you 🙂

Microwave for 45sec; check them, then add another 30sec if not cooked yet. (Cakes will separate from edges of mug and appear porous whence cooked)

Top with chocolate sauce, melted blueberries and MORE chocolate sauce!!! 😀

**Recipe notes:

I used two small mugs and I do recommend this as it makes coking time faster and the swirls prettier since there’s less space for the batter to spill around

If you’re fake doesn’t come out marbled the batters where probably too liquidy; don’t worry though it’ll still taste great!

On the proteins I used optimum nutrition extreme chocolate and salted caramel flavors. Theses are whey isolates and worked extremely well flavor and cooking wise 🙂 as usual exchange gram for gram with proteins 

If you don’t have sf syrup ( get some from your local grocery srsly or from home goods/ koals) sub with extra stevia drops and water

Banana Bread Broiled Zoats

Decided to change things up this morning with some baked oats! Actually.. BROILED oats!! I was too lazy to wait for it to finish cooking so I broiled it for 4min and the result was insane! It puffed up all big and squishy with a Creme brûlée esque inside, it was like oatmeal texture in a loaf shape. I spread that puppy with snickerdoodle buff bake high protein almond butter and we good to go!

Banana bread broiled zoats:

1/2C (40g) Oats

1/2c (92g) egg whites

1 medium zucchini (100g) finely grated

1/2 a ripe banana (70g) mashed

1/2 a scoop (17g) banana protein pwd*

2-3tbs water

2-3tbs sf syrup, I used vanilla (or almond milk/more water with added stevia for the sweetener)

1tsp baking powder

**optional extra tsp liquid stevia for extra sweetness

Combine all ingredients and allow oat mixture to sit overnight in a covered container in your fridge. In the morning; preheat the oven to 350deg, pour the oat mixture into a small 4x4inch baking dish or small baking dish of choice. Bake for 25min and then broil on high for 3-4min. After baking for 25min the edges should be mostly cooked leaving an undercooked middle, after broiling the entire top should be golden brown and the cake should have risen dramatically.

*Please note this method only works if you let the oats sit overnight because the temperature of the oat mixture does effect the process! It has to be cold from the fridge J

Now when you bite in to your masterpiece you will experience a curious cross breed of warm creamy oats and firm chewy cake. Giving it a very crème brulee’ d feel accurate to the creations christening 😉

Nutrition for the entire recipe:357Cals 50g Carb, 5g Fat, 28g Protein

**Substitution Notes:

For the Protein powder I used a sample of some random Banana whey isolate, I know I normally promote casein/whey blends but for this particular recipe a whey concentrate is okay! It actually adds in the puffiness of the recipe. I would recommend subbing with vanilla or chocolate proteins (keep grams consistant) if banana is not an option!

If you are out of protein or sadly never dived into the market let me introduce you to my current favorite brand Pescience Select Protein ❤ click this pic if you need a little extra protein in your daily shenanigans and use my code JMC25 for 25% off your purchase 😀 ( Note: This brand will work for practically ALL of my recipes!)

More Donut Madness!

I was SO pleased with how my past two flavors came out I couldn’t resist the temptation to expand the pronut frontier! I had it in my mind to create a snickerdoodle pumpkin donut with a maple glaze and a twist on my first vanilla cake donut recipe 😉 And AGAIN I was blown away by how easy and flavorful these little buggers are! About 5-10min mixing time + 10-20min baking time SHAZAM. Donuts. They also refrigerate spectacularly. It is becoming a breakfast staple.

But back to the flavor…. Operation snickerdoodle spice pronut came out beautifully and made my entire house smell like auntie anns pretzel shop O.O no joke.. They are dense, fluffy, and sweet, with a huge punch of snickerdoodle sensation thanks to the truly amazing pescinece snickerdoodle flavor! I dunked these guys in toffee crunch peanut butter and it was mind blowing.

The vanilla flavor was subtle and sweet like your everyday classic glaze. Not too big and showy because it KNOWS it has it going on 😉 The texture on this flavor was also much easier to manipulate thanks to some quick thinking substitutions round 2. Once again both sport outstanding nutrition profiles so you can enjoy them at all times sans guilt 😉

Snickerdoodle Pronuts

1/2C (112g) pumpkin puree

1scoop (32g) snickerdoodle pescience protein powder*

1tsp baking powder

Cinnabun extract*

1/4C (30g) oat flour

2tbs (14g) Coconut flour

2tbs (30g) egg whites

1tsp vita fiber*

1tsp folgers caramel coffee drops (*or concentrated liquid sweetener of choice, preferably caramel/toffee flavor)

Dash cinnamon

Method:

Just like my previous donut recipe; Mash all ingredients together until just combined and a thick dough has been created. Using your hands form four “donuts” from the dough. They will seem a little small and hard to work with but do your best! I find that rolling them into a long noodle and then connecting the ends is the easiest method.

Place your donuts on a well-greased baking sheet and bake at 375deg F for 12-15min or until risen and browned. Remove from oven and let cool before frosting. ( Donuts are not done if you lightly touch them and they feel doughy)

I frosted mine with nuts n more toffee crunch and a vanilla greek yogurt drizzle!

Nutrition per all 4 donuts sans frosting: 382Calories 6.2g Fat, 40g Carb 38.8g Protein (Bonus nutrition: 15g Fiber, ONLY 5.5g sugar, 280% vitamin A requirement, 33.5% calcium requirement, 21.5% Iron requirement. )

Vanilla cake donuts

2tbs+2tsp (34) egg whites

1scoop (32g) vanilla protein powder*

1 small, 1/3-1/2C (100g) finely grated yellow summer squash (can use zucchini but then it’s a green vanilla donut L )

1tbs (20g) vanilla greek yogurt (I used dannon light fat free sugar free vanilla. Sub any other but be conscience of nutrition changes.)

1tsp (5g) vita fiber*

1tsp baking powder

1/3C (40g) Oat flour

2tbs +1tbs (20g) coconut flour

1/2tsp psyllium husk powder*

1tsp vanilla stevia (or other concentrated liquid sweetener)

1/2tsp butter extract

1tsp vanilla extract

Method:

Starting with wet ingredients combine everything in a bowl mixing/mashing until a doughy consistency has been formed. Form 4 mini donut rounds using the same method as with the snickerdoodle version.

Place on a well greased baking mat and bake for 10-15min at 375deg F.

Let cool before frosting with frosting of choice. This time I opted for a greek strawberry cream cheese spread (store bought).

Nutrition per all 4 Donuts sans frosting: 430calories 8g fat, 54.6g Carb, 35g Protein. (Bonus nutrition: 20.6g Fiber, ONLY 6g sugar, 28.5% vitamin A requirement, 28.8% iron requirement!)

Recipe Notes:

Vanilla cake donuts-

I was running out of vanilla protein so I used a combination of cellucor corfetti and lean body for her vanilla. For a powder in this recipe I recommend a whey/casein blend as they bake better. Or just any vanilla you like the taste of! Some good substitutions for ideas could be: Quest vanilla, PEscience Vanilla, or Forza pro vanilla.

The psyllium husk powder is a thickener made of mostly fiber that you can find in most health sotres. (whole foods even sells it in bulk!) If you like to healthy bake I strongly suggest you invest in a can of this stuff. It ranges from 7-12$ and lasts a while.

Both Recipes-

Vita fiber. It is a honey like substance made from prebiotic fiber. It helps with texture, flavor and baking. I ordered mine on amazon but you can defiantly substitute honey or agave. The nutrition info will just change by about -5g fiber and + around 10g carb.

Snickerdoodle pronuts-

The cinnabun extract was a lucky find at wally world, and I haven’t seen them since L substitute, caramel ext. butter ext. cinnamon ext. etc.. It really shouldn’t impact the flavor to drastically.

Protein.  Get. Some. Select prtoein . Snickerdoodle ASAP!! This protein imparts such an astounding cinnamon sugary flavor to the recipe! Any other powder and you will end up with a tasty donut but not the same as the taste a simple scoop of pescience adds! I suggest a vanilla, cinnamon, or possibly peanut butter casein blends if no pescience is available.

 

Protein Donuts

Healthy donuts had been taking the fitness world by storm and yet I had held back, hesitant. Thinking that it would take an entire morning and lots of kneading/rising to create a successful pronut ( protein donut for those unfamiliar with the lingo 😉 ) This week after seeing various posts from F00dventures involving her 5min donut recipe I decided it was high time I sucked it up and ground out some donuts of my own!

And boy was I surprised!! I over complicated something marvelously simple! There was absolutely no rising, kneading, yeast or waiting necessary! Literally like 5 min to whip up the “dough” and then MAX 8min baking time!! I made two different variations of a thick rich cake donuts and my house literally smelled exactly like a donut shop. Who needs candles when you can smell your cake and eat it??

I tested two varitations: Chocolate cake and lemon vanilla Cake! Some I frosted with chocolate peanut butter or normal peanut butter and for the lemon vanilla I chose a blueberry cream cheese. Both flavors were the perfect texture with great nutrition! Whole grains check, fiber check, protein check!!! And to help simplify things I made each recipe with healthy ingredients that most fit pantries should have ins stock 😉 and of course I always post substitutions at the bottom.

Everyone hold onto your horses! Donuts are back on the menu!!

Chocolate Cake Pronuts

1/2c (122g) canned pumpkin

1scoop (32g) prescience chocolate peanut butter protein

1tbs (5g) coco powder

1tsp baking powder

1/4c (30g) oat flour

2tbs (14g) coconut flour

6tbs (92g) egg whites

1tsp (5g) vita fibre or honey*

1tsp liquid stevia

1/2tsp chocolate extract (optional but recommended)

Mash all ingredients together until just combined and a thick dough has been created. Using your hands form four “donuts” from the dough. They will seem a little small and hard to work with but do your best! I find that rolling them into a long noodle and then connecting the ends is the easiest method.

Place your donuts on a well-greased baking sheet and bake at 375deg F for 8min or until risen and browned. Remove from oven and let cool before frosting

Nutrition for all 4 unfrosted Chocolate donuts: 402calories 6.2g Fat 45.5g Carb 39g Protein (bonus point nutrition: 17.5g Fibe, Only 8g sugar, 280% vitamin A intake, 37.5% calcium intake, 23.5% iron intake)

Lemon vanilla cake Pronuts

1/3c (40g) Oat flour

2tbs 2tsp (20g) Coconut flour

1.5tbs (35g) apple sauce (unsw)

3tbs (46g) egg whites

2tsp unsweetened almond milk

1tsp (5g) vita fibre or honey*

1/2tsp butter extract

1tsp lemon zest

1/2tsp lemon extract Or bakery cake emulsion*

1scoop (32g) snickerdoodle protein

Just like the chocolate donuts mix/mash all ingredients together until a dough has formed, adding the almond milk in last to create the right consistancy. It should get to a sticky yet moldable texture so you may need to add 1-2tsp more almond milk.

Mold the dough into 4 miniture donut shapes using the same method as described in the chocolate recipe and place on a well-greased baking sheet. Bake at 375 for 5-6min watching CAREFULLY! The vanilla cook faster due to lack of pumpkin and they will dry out if overcooked!

Let cool before frosting.

Nutrition for all 4 unfrosted vanilla donuts: 458Calories 7.5g Fat 46.5g Carb 49g Protein (Bonus nutrition: 15.8g Fiber, only 4.6g sugar, 33% vitamin c intake, 33% calcium intake, 25% iron intake!)

**Recipe Notes:

Each recipe can be modified several ways, for instance; with the vanilla simply remove any lemon flavored add ins and you now have a plain jane vanilla cake! Add some cinnamon or vanilla extract to boot!

For the Proteins you can sub in your available protein powder although I would stick to a whey/casein blend as they seem to bake better. Some examples of those are Quest protein, pescience select protein, forza pro and labrada nutrition. However cellucor does defy this rule and also bake well. When substituting protein powders one of the best things to do is keep the grams consistent!

*Note on protein: My FAVORITE baking protein is prescience for a couple of reasons: 1) it tastes AMAZING! The flavors taste exactly like they sound. Especially the snickerdoodle one! 2) it is a fast acting + slow acting protein blend sooo that means that I get that quick revamp of protein to my muscles but then the slower digesting casein to help fuel me longer. Preventing a crash or cravings later 3) its bake-a-bility!! This protein bakes like a dream AND holds its flavor!

If you are on the fence about protein brands I highly suggest pescience select powders; clikck here and get 25% off your order when using my code JMC25 😀 Ok im done bragging on this amazing brand.. For now!

Vita fiber is basically a low calorie sweetener made primarily from dietary fiber ( fiber that your body cannot digest, hence dietary because its calories are not absorbable) it works as a sweetener, thickener and baking agent. I ordered mine from Amazon but you can sub with honey! Just know that this will change the nutrition info.
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Cinnabon Pancakes

 It’s official, I’m a pancake addict and I don’t care who knows! This is one of my absolute FAVORITE recipes for a good stack of flap jacks but I haven’t made it in Forever because it requires a little bit more time to whip together. However I had a hankering for cinnamon rolls today which meant this recipe was due for a reappearance! They embody the warm gooey cinnamon sinfulness craved of a traditional cinnamon roll in a fun new (and healthier!) way!

I sat down with my plate of goodies and dived in to a steaming sugary pile of heaven! The sugars caramelized, the icing glazed each bite, and the cakes themselves where fluffy clouds of cinnamon paradise! What more could you want from a breakfast?

Cinnabon Pancakes:

6tbs (92g) egg whites

1tbs (25g) apple sauce

1tbs sf caramel or vanilla syrup*

1/2tsp cinnamon bun extract

2-3tbs almond milk

1tsp (5g) psyllium pwd

2tbs (14g) coconut flour

2tbs (20g) oat flour

1tbs granulated stevia

1/8tsp baking soda

1/8tsp baking powder

Mix and let thicken 5-10 min

Meanwhile make the swirl filling:

1.3tsp (8g) date or coconut sugar

2-3tbs walden farms pancake syrup OR maple syrup*

Liberal amount of Cinnamon

Mix and spoon into a plastic baggy (make sure it’s all collecting at one corner) and set in a cup (keeps filling In Corner) till ready to pipe. At this point your batter should be ready. Spread three good sized batter dollops onto a well-greased griddle (batter is THICK, you will need to spread it out to make circles) Now using a pair of scissors snip the very top off of the improvised “piping bag” of filling. Carefully paint swirls onto The top of each cake (reserve leftover filling for topping) allow the cakes to cook about 5min.

( What the swirls can look like post cooking and swirling)

While cakes are cooking stage 1; mix up the cream cheese icing:

1-2tbs(10g) vanilla protein*

2tbs almond milk 2tsp granulated stevia

1tsp (10g) ff Greek yogurt

Whisk together and set aside Now your cakes should be ready. CAREFULLY flip each one and cook 3-5more minutes or until firm in the center.

Remove from griddle. Stack cakes, slather in frosting, photograph, (if you have patience) devour like nobody’s business.

Recipe makes 1 serving Nutrition including swirl and frosting: 297 calories 23g Protein, 5g Fat, 40g carb

**Recipe Notes:

I used Jordan’s skinny syrup caramel syrup for sweetener (found online Orr at home goods/koals) but a good substitute is sf coffee syrups(coffee isle at grocery store)

Substituting maple syrup will add an additional 80+cals and 20+g carbohydrates to the recipe

For the protein I used lean body for her vanilla which has AMAZING texture and flavor! But any vanilla should suffice (nutrition will change)

Brownie Batter Pancakes

It’s Sunday which means more time for breakfasts!!! 😀 I was in the mood for brownies so I set out to make the best brownie pancake recipe! Not to toot my own horn or anything but these where, kinda, sorta, slightly, perfect! The latest where thick and fluffy with a decadent chocolate fudge flavor! Seriously if I didn’t see the ingredients myself I wouldn’t believe they were gluten free, refined sugar free and just all around healthy 🙂

Next time your craving chocolate put down the cake and pick up a spatula!!! Pancakes are king now!

Brownie pancakes

 6tbs (92g) egg whites

3tbs liquid sweetener (I highly recommend Jordan’s skinny syrup flavorings; I used salted caramel)

3tbs (more if needed) almond milk

2tbs (30g) applesauce

2tbs (10g) coco powder

1/4c +1tbs (30g) oat flour

1tbs (7g) coconut flour

1/2tsp psyllium powder

1/4tsp baking soda

1/4tsp baking powder

1-2tbs granulated stevia

Opt: kale powder 1tsp

Method:

Whisk all ingredients together until well combined. Batter will be thick but should be spreadable. Let sat and for roughly 5min. Plop 4 4inch diameter batter dollops (spreading with spatula if necessary) onto a pre-heated and greased griddle. Cook like a normal pancake till tall and fluffy!👌

Nutrition for 1 serving(recipe makes 1 serving of 4 cakes): 260 Calories 17g Protein, 37g Carb, 5g Fat

***Recipe notes:

If you do not have Jordan’s skinny syrups a substitute would be sugar free coffee syrups, coffee syrups, maple syrup, sugar free maple syrup.

The only flour I have found that can be substituted is the oat flour for either Kamut, white flour, white whole wheat, or possibly a gluten free mix

***note that substitutions will change the nutrition info and possible rising power of cakes 😊