Gluten-Free Protein Pancakes

Hey loves! I wanted to share a yummy recipe for all my quarantine-folk who want to try something different for breakfast! These gluten-free protein pancakes are also vegan because I use a vegan protein powder and unsweetened coconut milk, but feel free to use whey protein and dairy milk if you so choose!

The recipe is fairly simple, and you can doctor it to your liking. I add frozen blueberries to mine, and mix in half of a mashed banana, and slice the other half of the banana on top when they’re done. I’ve added chia seeds in the batter as well for even more protein, but you can also just add them on top afterwards for texture.

For this recipe, you will need:

2 scoops of protein powder
(I used 1 scoop of vanilla and 1 scoop of chocolate Arbonne protein powder which you can buy here)
1/4 cup unsweetened almond or coconut milk
2 tablespoons of almond flour
1/4 teaspoon of vanilla extract
2 egg whites
Optional toppings You can add whatever kind of fruit, seed, or sweetener, like maple syrup or honey! Feel free to mix any kind of nut butter in the batter, or spread it on top! Yum!

Mix all ingredients and add-ins in a bowl. I add a spread of coconut oil into a non-stick pan and cook the pancakes until they are light brown on both sides and not liquidy on the inside. You’ll be able to tell by taking a spatula and pressing down gently on the pancake. If nothing spills out, the inside is cooked.

The texture of these pancakes will not be a normal pancake texture. They’re a little softer/squishier, and less “cakey” than their traditional, glutinous counterparts. They’re still delicious, and keep me full for hours! This recipe yields about 4 silver dollar sized pancakes. Perfect single serving!

If you try this recipe, I hope you enjoy it! Any and all variations will probably turn out perfect! Stay healthy and happy my friends! ✌️

Xoxo

Easy Homemade Chia Pudding Bowls

Hi everybody!

Lately, I am OBSSESSED with chia pudding bowls topped with fresh fruit, nutella, and peanut butter! Around NJ, you can buy them at certain quick-eat restaurants that sell acai bowls, smoothie bowls, and fruit bowls. I cannot afford to buy chia pudding bowls multiple times a week, however, so I decided to make my own chia pudding at home!

If you don’t know what chia pudding is, it is basically a mixture of chia seeds and milk. When mixed, it forms a gelatinous kind of texture that is similar to tapioca pudding. Chia seeds absorb 9x their weight, so naturally the mixture forms this interesting tapioca-like texture.

For this recipe, I bought Bob’s Red Mill Chia Seeds at Shoprite for $8.99, and some Silk brand unsweetened coconut almond blend milk. You can use any type of milk you want, but I prefer nut milk blends!

In addition, you will need a mason jar or container to mix it all in, some vanilla extract, and a sweetener like honey, maple syrup, or any other sweetener!

The recipe I used makes two servings.

  1. 6 tablespoons of chia seeds
  2. 2 cups of milk
  3. 1/2 tsp of Vanilla
  4. 1 tablespoon of sweetener
  5. Fruit, nutella, peanut butter, and/or shredded coconut for toppings

Add the chia seeds and milk to a jar and stir. Add vanilla and sweetener to taste. Stir again. Let it sit for 5 minutes. Stir or shake to make sure the chia seeds are not clumping together. Refrigerate for 1 to 2 hours, or overnight!

When ready to serve, scoop into a bowl. Add fresh fruit, protein, and/or any other toppings you want. Serve cold and enjoy!

Here is how mine turned out!

This recipe is gluten-free and vegan depending on the types of toppings you add! I am so excited how this came out, and that I can now make my favorite chia pudding bowls at home, at a much more economical cost! ❤ Feel free to adjust the chia seed to milk ratio depending on how thick or liquidy you want your mix to be!

I hope you enjoyed this quick recipe, and let me know below if you’ve ever had chia pudding and whether or not you like it! Some people don’t care for the consistency, and usually I am weird with textures, but I really enjoy this for some reason! I’ve always struggled with stomach sensitivity issues, so it is exciting for me to find recipes that work with my body and that don’t bother my stomach!

xoxo until next time, enjoy your chia!

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