Coconut Cardamon Pancakes - serves 1-2

Ingredients;

1/2 cup dry oats
1/2 cup liquid egg whites
1 banana
1 tbsp Jem Raw Organics coconut cardamon nut butter + 1/2 tbsp for topping
Five drops of liquid vanilla stevia
Pinch of salt
1/2 cup mixed fruit for topping
1 tbsp organic agave syrup

Directions;

1. Blend oats, egg whites, banana, 1 tbsp nut butter, stevia, and salt in your blender until smooth batter is formed.
2. Pour batter into a hot non stick pan (medium heat), forming pancake shapes. 
3. Flip pancakes when the tops have air bubbles. 
4. Serve onto a plate once bottoms are golden.
5. Top with fresh fruit, organic agave syrup, and 1/2 tbsp nut butter.

Note: you can find the delicious and exquisite nut butters from Jem Raw Organics' website here... www.jemraw.com. They are AMAZING!! 

Since creating these I think I've had them almost every morning. I'm hooked! I literally can't get enough of the flavours. I am a sweet tooth believe it or not, so when I can come up with a recipe that satisfies my sweet tooth, it's hard to stop eating it. This does the trick and I am always excited in the mornings when I've put these on my meal plan. 









Banana Pancakes - serves 1

1/2 cup oats
1/2 banana
1/4 cup liquid egg whites
1/4 cup unsweetened vanilla almond milk
1 scoop vanilla or cinnamon protein powder
1/2 tsp cinnamon powder 

Chocolate Peanut Butter Topping

2 tbsps PB2 with premium chocolate
1/2 pkt of stevia in the raw
1/4 cup unsweetened chocolate almond milk (more if you like it runny, less if you want a paste)

1. Put all ingredients for cakes into your blender and blend until you have a smooth batter.
2. Pour batter into a preheated (just below medium heat) non-stick pan into as many pancakes as you can fit.
3. Flip when tops have solidified a little or when you start seeing bubbles.
4. Meanwhile, mix all of the ingredients for the topping together until smooth. Add more almond milk if you want a runny sauce like mine. It goes a lot further.
5. When pancakes are golden brown, put one of a plate and top with a little of the topping, then place another cake on top and repeat until all cakes and sauce are plated. 

OPTIONAL: Like I said above, I am a sweet tooth so I even drizzle some Walden Farms zero calorie Pancake Syrup on top of mine to finish them off. 

CALORIES PER SERVING; 407 cals
CARBOHYDRATES; 48g
PROTEIN; 43g
FAT; 6g
FIBER; 8g

Feeling the Fall/Autumn spirit? Try my delicious Pumpkin Raisin Pancakes...

Pumpkin Raisin Pancakes - serves 1

1 scoop Vanilla Protein Powder
1/2 cup Oats
3 tbsp's Liquid Egg Whites
1/4 cup Unsweetened Vanilla Almond Milk
1/2 cup Organic Canned Pumpkin
1/2 tsp Cinnamon Powder
Pinch of All Spice
Pinch of Salt
1/8 cup Unsweetened Raisins

1. Heat a non-stick pan on just below medium heat.
2. Blend all ingredients in your Nutribullet or other blender - leaving out the raisins.
3. Once blended to a smooth consistency, mix in the raisins.
4. Pour batter onto hot pan making as many pancakes as you can fit.
5. Flip when tops start to harden slightly.
6. Serve hot with zero calorie Walden Farms syrups.

OPTIONAL; I served mine with a little cinnamon protein powder mixed with unsweetened vanilla almond milk (pictured).

CALORIES PER SERVING; 409 cals
CARBOHYDRATES; 56g
PROTEIN; 37g
FAT; 4g
FIBER; 9g

NOTE; you can share this recipe with someone else if you do not have a big appetite like me. Or you could put half of them in the freezer and eat them another day.

Chocolate Cake Batter Pancakes - serves 1

3/4 scoop BSN Chocolate Cake Batter protein powder
1/4 cup Oats
1/4 cup Liquid Egg Whites
1/4 cup Unsweetened Chocolate Almond Milk
1/2 Banana
1/2 tbsp Almond Butter
1 tbsp Hershey's Special Dark Unsweetened Cocoa Powder
1/2 tsp Baking Soda
2 tsp Brown Xylitol
Pinch of salt



1.    Heat a non-stick pan on just below medium heat.
2.    Blend all ingredients in your Nutribullet or other blender until smooth.
3.    Pour batter into pan making as many pancakes as you can fit.
4.    Flip when tops are starting to bubble and harden.
5.    Serve hot with zero calorie syrups like Walden Farms chocolate and caramel (pictured).

CALORIES PER SERVING; 396 cals
CARBOHYDRATES; 50g
PROTEIN; 31g
FAT; 13g
FIBER; 10g

Who loves pancakes? ME! Who loves fresh berries? ME! Who loves Cinnamon? ME! Who loves protein? ME ME ME!

These are one of my favourite pancakes I've made. I loved them so much that they deserved to be my first pancake recipe entry on my site.

If you don't have protein powder, then you could use some Stevia to sweeten these up and add a little more oatmeal or some type of gluten-free flour to thicken them a bit.
You could even blend some berries right into the batter. 

Berry Cheesecake Pancakes - serves 2 (or 1 if you have a big appetite, like me!)

1/2 cup gluten-free Oats
1/4 cup unsweetened Vanilla Almond Milk
3 tbsp's 100% liquid Egg Whites
1 tbsp Cinnamon Powder
1 scoop French Vanilla Protein Powder (I like Optimum Nutrition 100% Whey)
1/4 cup non-fat Cottage Cheese
1/2 cup fresh blueberries and chopped strawberries

1. Put first 6 ingredients into a blender and blend until well combined and smooth.
2. Fold in the fresh berries.
3. Place 1/4 to 1/2 cup of the mixture into a pre-heated pan on low to medium heat.
4. Flip pancakes when the tops have become less runny or when small air holes appear.
5. Serve immediately.

OPTIONAL: I like to top mine with 1/4 cup of non-fat plain Greek Yogurt mixed together with 1 tablespoon of strawberry protein powder.

CALORIES PER SERVING; 200 cals
CARBOHYDRATES; 23.5g
PROTEIN; 20g
FAT; 2.5g
FIBER; 4g

PLEASE NOTE; IF YOU EAT THE ENTIRE RECIPE, DOUBLE THE NUTRITION INFO ABOVE. NUTRITION INFO DOES NOT INCLUDE OPTIONAL TOPPING.