Confetti Cake Protein Pancakes

Hello there my Lovelies!

Despite the snow we had yesterday, Spring is here! and unfortunately my bikini body is not.... Yes, yes I did complete Jamie Eason's Live Fit challenge on bodybuilding.com and right now I am in the best shape of my LIFE but I still have this layer of blubber on my tummy that is melting at a glacial pace. So I keep on carb cycling and hitting the gym. I am crossing my fingers to have somewhat of a flat stomach for June but I haven't had a flat stomach since 6th grade so we will see if that happens!

Anywho, in order to keep my diet in check I made a new recipe for protein pancakes- Confetti cake protein pancakes. Now, if that doesn't sound downright delicious to you then I think you need to get your noggin inspected. Did I mention these are super healthy, packed with 26 grams of protein and only 20 grams of healthy carbs.

In this recipe I used Cellucor's new Confetti Cake Batter whey protein which is pretty good by itself in a protein shake but really puts these pancakes over the edge in delciousness.  If you don't have confetti cake batter protein you can just use vanilla and add some rainbow sprinkles. But if you can get your hands on the cake batter protein I would highly recommend using it. 

 Isn't it pretty? I love the colors!

Let me know in the comments if you try this recipe or my Vanilla and Blueberry Protein Pancake recipe or I guess any protein pancake recipe. Happy lifting!

-Tori 

Confetti Cake Protein Pancakes 
Makes 2 large pancakes or 3 small pancakes.  
1 heaping scoop of Cellucor Confetti Cake Batter whey protein
1/3 cup old fashioned rolled oats
1/3 cup finely shredded organic coconut
1/8 tsp salt
1/2tsp baking powder
1/2 tsp baking soda
1 large egg
1/2 cup light almond milk 
4 drops liquid stevia
Rainbow sprinkles (optional)

In a medium sized bowl, whisk together protein powder, oats, coconut, salt, baking powder and baking soda.  Create a well in the center of the mixture and crack in the egg, add the Stevia and almond milk.  Begin whisking  just the wet ingredients at first and then mix both wet and dry together.  Heat a non-stick skillet on low/medium heat and coat pan with butter or cooking spray.  Pour in batter and cook until bubbles form and pop in the center of the pancake. Sprinkle on the rainbow sprinkles.  Flip and cook for one or two more minutes.  Serve with some maple syrup, honey and more rainbow sprinkles. Enjoy!
 

Vanilla and Blueberry Protein Pancakes

Hello there all of my lovelies

By the end of this week I will have completed Jamie Eason's 12 week Live Fit program, which has actually successfully kicked my but into shape! Over the past three months I have learned so much about lifting, eating healthy and baking healthy which has lead me to create these delicious pancakes.  I always make these little babies on my high carb/high intensity workout days and they are perfect for sustaining my energy levels during hiit.

The great thing about these pancakes is that you don't need a million bowls to make them, you actually only need one and they taste just as good (or better) than your average pancake.  First I whisked all of the dry ingredients in the bowl, then made a well and added the wet ingredients.  Just as simple as that.

It is also important to note that this pancake batter may seem a little thin, but that is just how we like our pancakes.  If you want them to be thicker, just add less almond milk.  But honestly, these cook up just fine being how thin the batter is.


Let me know if you give these a try- you wont regret it, I promise! And let me know if you have done or are still doing Jamie Eason Live Fit on bodybuilding.com and tell me what you think.  I will definitely be posting next week with my thoughts of the program as a whole.


Tori

Vanilla and Blueberry Protein Pancakes
Makes 2 large or 4 small pancakes

1 heaping scoop vanilla protein powder
1/3 cup old fashioned oats
1/4 cup whole wheat flour
1/8 tsp salt
1tsp baking powder
4 drops Stevia liquid
1 large egg
1/4 tsp vanilla extract
2/3 cup almond milk

Whisk together protein powder, oats, flour, salt and baking powder in a medium sized bowl.  Make a well in the center and crack in the egg, add the Stevia, vanilla extract and almond milk.  Begin whisking  just the wet ingredients at first and then mix both wet and dry together.  Heat a non-stick skillet on medium heat and coat pan with butter or cooking spray.  Pour in batter and cook until the edges of the pancake congeal and then flip.  Cook for one or two more minutes.  Serve with butter and some maple syrup or honey. Enjoy!