I ran out of bananas! And my protein pancakes have been a staple for me. I have not had any reactions to them. I have just added sugar free syrup to my breakfast which is the only unhealthy part of it. But, it is sugar free, so it isn’t so bad. Although, as I type this I am itching, which is either because I used chocolate protein powder today (I have been using vanilla) or there is something in the syrup. 😦 OR the baking powder in this new recipe. Could baking powder really make me itch? But here is the recipe:
1 scoop whey protein
1/4 cup vanilla almond milk
1/4 tsp baking powder
That’s it! Mix together, cook like regular pancakes and enjoy! 🙂
I have seen SO MANY variations for protein pancakes. Tried the oatmeal and egg white ones and they just didn’t do it for me. Then I found a recipe and lo and behold did not have all the ingredients, so I used what I had increased some of certain ingredients to make up for the ones I didn’t have and voila! I found my favorite protein pancakes and they are SO SO SO EASY!
1 whole banana
1 scoop whey protein powder (vanilla or chocolate)
1 egg white
2 TB almond milk
Mix together and cook as you would a normal pancake. Eat plain or top with jam or sugar free syrup. They are yummy AND healthy…go figure.
So the last 2 days with making and eating my mom’s birthday desserts were not fun in terms of sugar…sugar makes my body feel horrible and also makes me gain weight at insane speed. It was fun, however, to eat the yummy treats…here they are:
Banana Split Cheesecake complete with homemade chocolate and strawberry sauces:
- 1 cup packaged chocolate cookie crumbs (such as Oreo)
- 2 tablespoons sugar
- 1 tablespoon butter or stick margarine, melted
- Cooking spray
- 3 (8-ounce) blocks cream cheese, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) carton low-fat sour cream
- 1 1/2 cups sugar
- 1 1/2 cups mashed ripe banana
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/3 cup canned crushed pineapple in juice, drained
- 1/3 cup strawberry sundae syrup
- 1/3 cup chocolate syrup
- 1/4 cup chopped pecans, toasted
- 16 maraschino cherries, drained
- Preheat oven to 325°.
- To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
- To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
- Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.
picture is without pecans, I added them right before serving:
Black Forest Cake
(This was the first time I made black forest cake and it was fun! :))
- 2 1/8 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- 1/3 cup confectioners’ sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.