Protein pancakes

Tried something new today:

Protein pancakes

They're not new to most people but this was my first attempt and I think they've gone rather well!

Don't be disheartened by any ingredients in a recipe just because you don't like them - the taste will change when combined!

Ingredients:

1/2 cup oats

1/2 cup cottage cheese (yes yuck but trust me it works and you can't taste it) 

2 eggs yolk and all

1 scoop vanilla protein powder

Method: 

First I added my oats and protein powder together to make an even mixture. Then two eggs - mix. Lastly cottage cheese. 

I tried mixing by hand . . .  IT DOES NOT WORK!!!!!!!!!

I had to get an electric hand mixer to it. That worked well. Or if you want really smooth pancakes blending will be your best option. 

Non stick spray your pan. Pour your mixture. And away you go. 

I made mine a little thick so you have to turn the temperature right down to cook through not just the outsides. This took ages!!! Make thinner pancakes or just a larger one as it'll be thinner. 

Toppings:

This is where the real fun comes in. I couldn't decide what I wanted to did three different toppings. 

1. Simple cacao powder - just sprinkled on top

2. Pomegranate syrup (proudest)

I tried mixing 100% pomegranate juice with stevia and reducing - didn't work so I also added honey. Lovely flavour not as thick as I would have hoped

3. Maple syrup - simply the best

Top tip of the day - don't blog and eat at the same time your pancakes go cold =P

Making Recipes - Protein balls

Everyone should be familiar with protein after a workout, but protein is probably also one of the best snacks as it keeps you fuller for longer. That said I decided to try make my own recipe for a little protein snack.

This is not a finished recipe as I haven't fiddled with it to try and get the best results but is a start and can be adapted to put whatever you want in it.

Ingredients:

1 scoop Vanilla Protein Powder
100g Almond Flour
1/4 cup (american) cacao
1/4 cup sesame seeds
3tbsp Peanut Butter
5tsp oil (I used vegetable oil as its all I had)
Hazelnut milk

Method:

Add dry ingredients to a blender/mixer/processor and set on lowest setting to equally mix all the ingredients. 1tbsp at a time add the peanut butter. (I used organic but a cheaper crunchy pb with bigger nut chunks will just add to the crunch of your finished product) This will bind your dry products together.
Next I had to add some oil to help bind and this also gives the outside a nice glaze when finished forming.
I probably used a little to much cacao as it was a little bitter, as I couldn't take the ingredient out instead to sweeten and again bind as they were very dry, I added small splashes of hazelnut milk to the mixture and just keep processing until a lump that travels around the processor forms.

The mix is still very dry at this point so prepare to get dirty!!
Spoon out a heaped tsp into your palm and squash the mix to compact it, then roll  into nice even sized balls (mine made ten) and chill.

No cooking required although you could try it if you wanted - substitute sesame seeds for any other seeds that take your fancy - substitute veg oil for coconut oil or substitute pb and oil for any other binding agent.

The recipe will work with cocoa powder too but might need a different amount. If you have chocolate protein powder perhaps you'll need less binding agent?!

When you try my recipe send me a pick and let me know how you got on!

Improving recipes

Today I made some lovely cranberry and hazelnut flapjacks. This is the recipe I used but it can be altered to make it healthier.

Cranberry and Hazelnut Flapjacks

 Preparation: 10 minutes

Cooking time: 15 minutes

Ingredients:

100g Natural Selection Ideal Ingredients Dried Cranberries150g butter75g golden syrup125g  jumbo oats125g porridge oats50g roasted hazelnuts, chopped.

Method:

Pre-heat oven to 180°C (Gas mark 4) and grease tin with butter. In a saucepan gently melt the butter, then add the sugar and golden syrup. Heat until smooth and syrupy. Add oats, cranberries and hazelnuts and mix well. Place the oat mixture into the tin and press down gently with the back of a spoon. Bake for 15 minutes in the oven.

It neglects to say how much sugar so I used 100g of brown sugar for the colour. How to make them healthier: 

1. Measure in grams how much sugar you needed and replace with same weight of maple syrup. 

2. Maple syrup has lower sugar than golden syrup so as long as its thick enough to hold your oats together use that!

3. Almonds have more protein, less calories, less fat tons more calcium and magnesium. 

Adding any dry ingredient like fruit flakes, protein powder, or nuts just substitute that weight of dry ingredient from the oats. Try it out!!!
Original recipe from Natural Selection