Sweet Withdrawals – S’more Protein Pancakes

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Okay it’s the day after Christmas but I’m not ready for sugar withdrawals. I wish I’d had time for baking this season, but instead I ate half the fudge and a large portion of cookies off of my sister-in-laws cookie platter on Christmas Eve. And I am getting back into the workout routine and healthy eating, really. But for all of us who still have that sweet tooth, let’s dig into these S’more Protein Pancakes. What better use of the marshmallows and Hershey bars we have lying around from holiday baking right?

Smore Protein Pancakes
Ingredients:
1 cup oats
1 cup wheat flour
1/4 cup brown sugar
1 oz wedge grated Mexican chocolate
1 Hershey bar
1 cup marshmallows
3-4 Tb boiling water
3 eggs, slightly beaten
1 scoop vanilla soy protein powder
1 tsp baking soda
1 tsp salt
1 1/4 cups soy milk

Begin by mixing the oats, flour, sugar and Mexican chocolate in a blender or food processor. Add the protein powder, baking soda and salt. Blend in the eggs and soy milk.

Preheat a nonstick pancake griddle over medium heat. Spray lightly with cooking spray and pour pancakes into 1/4 cup ladles onto hot griddle surface. Let the pancake cook and bubble around the edges, about 1 min and flip and cook through another 45 seconds, until lightly browned.

Combine the marshmallows and boiling water in a small saucepan and warm over low heat until fluffy.

Layer pancakes, 1/4 of the Hershey bar and marshmallow fluff. Dust with cinnamon and serve. Makes 4 yummy servings.

These pancakes are super kid friendly, with heart smart oatmeal and healthy fat chocolate and spicy cinnamon for a healthy blood flow. And just enough sweet to make you forget they are actually good for you. ūüėČ

Okay now to proceed with the day’s workout-and reward myself with protein and chocolate!

S’more Protein Pancakes

Total Time: 30 minutes

Number of servings: 4

Per Serving 496 calories

Fat 10 g

Carbs 87 g

Protein 17 g

4


S’more Protein Pancakes

Weight Watchers PointsPlus¬ģ: 13

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oats
  • 1 cup wheat flour
  • 1/4 cup brown sugar
  • 1.5 oz wedge grated Mexican chocolate
  • 1 Hershey bar
  • 1 cup marshmallows
  • 3-4 Tb boiling water
  • 3 eggs, slightly beaten
  • 1 scoop vanilla soy protein powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cups soy milk
  • 1 tsp cinnamon

Instructions

  1. Begin by mixing the oats, flour, sugar and Mexican chocolate in a blender or food processor. Add the protein powder, baking soda and salt. Blend in the eggs and soy milk.
  2. Preheat a nonstick pancake griddle over medium heat. Spray lightly with cooking spray and pour pancakes into 1/4 cup ladles onto hot griddle surface. Let the pancake cook and bubble around the edges, about 1 min and flip and cook through another 45 seconds, until lightly browned.
  3. Combine the marshmallows and boiling water in a small saucepan and warm over low heat until fluffy.
  4. Layer pancakes, 1/4 of the Hershey bar and marshmallow fluff. Dust with cinnamon and serve.

How do you wind down from holiday sweets?

You may also enjoy Pumpkin Protein Pancakes

Protein Pumped Pumpkin Pancakes

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I have to to admit something. I’m a pumpkin addict. If I could put it into all of my baked goods, I would. For now I’ll share these pumpkin pancakes with you. Because we all know we have to have some more pumpkin in October!

These were really just a typical spin off another pumpkin pancake recipe, made just as easily in a blender. What I love about this recipe is the inclusion of whole grain oatmeal, whole wheat flour and protein powder. Yum!

Pumpkin protein pancakes
1 cup oatmeal
1 cup whole wheat flour
1 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla
1 tsp baking soda
1/4 cup brown sugar
1 Scoop protein powder
3 eggs
1 1/4 cups soy milk

In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.

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Add the milk and eggs and pumpkin puree and blend until the batter is well mixed.  You may add more milk for a thinner pancake.

 

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Pour the batter into 1/4 cup portions on a griddle placed over medium heat that has been sprayed with cooking spray.

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When pancake begin to get dry around the edges, flip them.  And smoosh lightly with the back of the pancake turner to be sure they cook through.  Cook about 1-2 minutes per side.

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And serve plain, with maple syrup, or with cool whip.¬† This is a pumpkin spice latte.¬† Just add 2 Tb pumpkin puree with your standard latte and a bit of pumpkin pie spice, and viola.¬† My 9 year old’s favorite request-of course, he gets decaf.

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Pumpkin Protein Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 177 calories

Fat 3 g

Carbs 31 g

Protein 6 g

8


Pumpkin Protein Pancakes

Weight Watchers PointsPlus¬ģ: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oatmeal
  • 1 cup wheat flour
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1 Scoop protein powder
  • 3 eggs
  • 1 1/4 cups soy milk

Instructions

  1. In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.
  2. Add the milk and eggs and pumpkin puree and blend until the batter is well mixed. You may add more milk for a thinner pancake.
  3. Preheat a griddle over medium heat on the stovetop. Spray with cooking spray.
  4. Pour the batter into 1/4 cup portions onto griddle.
  5. When pancakes begin to get dry around the edges, flip them.
  6. Smoosh lightly with the back of the pancake turner to be sure they cook through.
  7. Cook about 1-2 minutes per side.

Notes

Makes 16 pancakes. Serve plain, with maple syrup, or with cool whip.

What is your favorite drink to go with your pancakes?¬† My husband likes milk.¬† I prefer any coffee or latte.¬† And you like…?

 

Asian Pancakes-Green Onion Pancakes

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I am a sucker for Chinese buffets.¬† I just love foods of all cultures.¬† And fried food-can’t get enough.¬† You know those yummy, greasy floury cakes with specks of green onions and chives hidden in the greasy layers?¬† I love those too!¬† Yep, those are at the Asian buffets.

These healthified Green Onion Pancakes are a tease just the same.  A tease of flavor, savory onion and chive, peppered up whole wheat flour, and sweet and nutty peanut oil.  I like this grilled version better than the fried version-at least-I feel less guilty devouring enjoying them.

And as long you have a bit of extra time to spare in the kitchen, you’ll enjoy them too.¬† Especially with a warm bowl of Egg Drop Soup or Eggplant and Rice Noodles.

You’ll only need a few ingredients for these:
2 cups all purpose flour, plus 1/4 cup for kneading
1 cup whole wheat flour
1 1/4 cups boiling water
1/2 tsp salt
1/2 tsp pepper
3 Tb peanut oil, divided
3 green onions, including chives

 

Start by mixing the flour, salt and pepper in a bowl and slowly pour in the boiling water.

Turn out on a floured surface and knead a few times until you have a ball of dough.

Let rest in bowl sprayed with cooking spray for 30 minutes.

After the dough has rested, proceed as below.  Divide into 16 even portions.

Using a rolling pin, I love mine by Pampered Chef, roll out into a 1/4″ thick circle, about 6″ wide.¬† Use 1 Tb of the peanut oil to brush each circle with oil.¬† Sprinkle with additional salt and pepper if desired, and 1 tsp green onions.

Roll cigar style, then into a crescent shape, pinching the ends to seal.  Roll again into a circle, sealing the oil and onion layers inside.

 

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Using the 2 Tb of the remaining peanut oil, brush each side of the pancakes with oil and grill over medium heat until browned on each side, about 3-4 minutes per side.

 

 

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And enjoy those flaky layers.

 

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Stack ’em up on a plate if they last that long.

 

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And enjoy as a side to whatever you like, or a snack at any time of the day.  Maybe even with a cup of hot tea.

 

Asian Pancakes-Green Onion Pancakes

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 226 calories

Fat 6 g

Carbs 38 g

Protein 6 g

8


Asian Pancakes-Green Onion Pancakes

Weight Watchers PointsPlus¬ģ: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups all purpose flour, plus 1/4 cup for kneading
  • 1 cup whole wheat flour
  • 1 1/4 cups boiling water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 Tb peanut oil, divided
  • 3 green onions, including chives

Instructions

  1. Mix the flour, salt and pepper in a bowl and slowly pour in the boiling water.
  2. Turn out onto a floured surface and knead a few times until you have a ball of dough.
  3. Let rest in bowl sprayed with cooking spray for 30 minutes.
  4. After the dough has rested, divide into 16 even portions.
  5. Using a rolling pin, roll out into a 1/4″ thick circle, about 6″ wide.
  6. Use 1 Tb of the peanut oil to brush each circle with oil. Sprinkle with additional salt and pepper if desired, and 1 tsp green onions.
  7. Roll cigar style, then into a crescent shape, pinching the ends to seal.
  8. Roll again into a circle, sealing the oil and onion layers inside.
  9. Using the 2 Tb of the remaining peanut oil, brush each side of the pancakes with oil and grill over medium heat until browned on each side, about 3-4 minutes per side.

What is your favorite Asian buffet side dish?

You may also enjoy Broccoli Cheddar Rice with Spinach

Mommy’s Skinny Kid Baby Cakes

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Our family went out to our local burger joint tonight for dinner. Sometimes I just don’t feel much like cooking. I mean, I did make Eggplant in Garlic Sauce with Rice Noodles this morning for our lunch-only took me 30 minutes. I guess I was “cooked out” for the day.

Well that’s what I thought, but not my two year old. I ordered him chicken strips, but he wanted pancakes. They only serve pancakes for breakfast. He kept insisting they had them-I mean, they were on the menu. He wouldn’t take “no” for any answer.

So, like any ever pleasing mom would do, I made him pancakes when we got home.

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But my baby, like all my boys, is a petite little guy. He was born nearly 6 weeks early and is still catching up to his heavier peers. So I decided to make some extra nutritional pancakes. And I love making breakfast ahead for the week for all of my boys.

My finicky shark with autism benefits from extra nourishment as well, so I made these Skinny Kid Baby Cakes with just that in mind.

I added a heaping scoop of Protein Synthesis powder in Vanilla for muscle growth and energy sustaining fuel.

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And a loaded 1/4 cup of ground flax seed for extra brain power with healthy omegas.

Greek yogurt added a buttermilk taste with high protein, and sugar and baking powder added sweetness and fluff.

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Did you know semi-sweet chocolate chips have healthy fat too!

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And these cute little baby pancakes all start out with Bisquick.

Ingredients:
2 cups Bisquick, pancake and baking mix
1 1/4 cup milk
1/2 cup fat free plain Greek yogurt
2 eggs
1/4 cup ground flax seed
1 scoop protein powder, vanilla or plain
2 Tb sugar
1/2 Tb baking powder
1 tsp vanilla

Whisk dry ingredients in a large bowl, make a well in center, then add wet ingredients to the well and mix well.

Heat a griddle over medium heat. Spray with nonstick cooking spray. Pour pancake batter in 2 Tb portions onto hot griddle. (Optional-sprinkle with mini semi-sweet chocolate chips.) When bubbles have formed around edges, about 1-2 minutes, carefully flip pancakes and cook 1/2-1 minute more on opposite side. Repeat for entire batch.

Makes about 36 pancakes, or 12 servings.

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Serve with maple syrup, whipped cream, peanut butter, or just plain for a quick on-the-go breakfast.

Author’s Note: And for a new twist, add cinnamon to the batter and sprinkle on white chocolate chips instead of dark. My kids wolfed them down this morning!
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Mommy’s Skinny Kid Baby Cakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 12

Per Serving 103 calories

Fat 5 g

Carbs 11 g

Protein 4 g

12


Mommy’s Skinny Kid Baby Cakes

Weight Watchers PointsPlus¬ģ: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups Bisquick, pancake and baking mix
  • 1 1/4 cup milk
  • 1/2 cup fat free plain Greek yogurt
  • 2 eggs
  • 1/4 cup ground flax seed
  • 1 scoop protein powder, vanilla or plain
  • 2 Tb sugar
  • 1/2 Tb baking powder
  • 1 tsp vanilla
  • 1/3 cup mini semi-sweet chocolate chips

Instructions

  1. Whisk dry ingredients in a large bowl, make a well in center, then add wet ingredients to the well and mix well.
  2. Heat a griddle over medium heat and spray with nonstick cooking spray.
  3. Pour pancake batter in 2 Tb portions onto hot griddle. (Optional-sprinkle with mini semi-sweet chocolate chips.)
  4. When bubbles have formed around edges, about 1-2 minutes, carefully flip pancakes and cook 1/2-1 minute more on opposite side.
  5. Repeat for entire batch.
  6. Keep warm under a clean, dry kitchen towel.

Notes

Pancakes may be frozen and reheated in the microwave wrapped in a paper towel for 1-2 minutes.

What’s your child’s favorite quick breakfast?

You may also enjoy Brown Sugar Scones

Traditionally Unique:Crepes Your Way-Saundra’s Originally Crepes-German Pancakes

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We all have our favorite family recipe. One that’s been handed down generations by our grandmother’s grandmother. And most of us have our own preference of how we eat that recipe. It may be marinated beef wrapped in corn tortillas, served on rice or mixed into a stew.

In my family it’s my Oma’s crepes. Her crepes are a popular request among those who’ve had a chance to try them, including my co-workers. Soft, buttery, delicately thin pancakes that blanket jam or sweetened cottage cheese, are drizzled with honey, or simply dusted with powdered sugar, these babies will make your tongue dance.
*I’ve made one health alteration to this recipe as I use Nonfat Greek Yogurt in place of my grandmother’s traditional sour cream.
Saundra’s Crepes-Inspired by Oma
3 cups all purpose flour
2 cups low fat milk
5 large eggs
1/2 cup nonfat plain Greek yogurt
1/4 cup sugar
1/4 cup salted butter, melted
1 tsp vanilla extract
Cooking spray

Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed. Finally add melted butter and mix until batter is smooth.

Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter. (At this point my 2 year old will sing, “circle, circle, circle”) while I hold him on my hip.
Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
Fold into quarters onto large platter and keep warm by covering with a clean towel.
Repeat process for each crepe, spraying with cooking spray once before each ladle is poured.
Makes 16-20 crepes.

Saundra

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 267 calories

Fat 9 g

Carbs 37 g

Protein 10 g

10


Saundra

Weight Watchers PointsPlus¬ģ: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 cups all purpose flour
  • 2 cups low fat milk
  • 5 large eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup sugar
  • 1/4 cup salted butter, melted
  • 1 tsp vanilla extract
  • Cooking spray

Instructions

  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.

Notes

Nutella and bananas; Fresh fruit and cottage cheese; Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup; cottage cheese and combine); Any flavor creme or fruit pie filling; Peanut butter and honey

That’s IF they make it to the table. My boys tend to swipe them off the plate as I’m cooking. They taste great plain!
To serve, spread filling of choice down center of each crepe and roll like a burrito, leaving ends open. Dust with powdered sugar and serve.
Filling Suggestions:
Nutella and bananas
Fresh fruit and cottage cheese
Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup cottage cheese and combine)
Any flavor creme or fruit pie filling
Peanut butter and honey
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Or my kids and hubby’s favorite version-just drizzle with maple syrup!
Any way you serve them up-family recipes stick-and they bring many years of memorable moments to your kitchen table.