Snack on these anywhere and anytime. The are savory, delicious, and packed with fiber.Read More
Don’t listen to what anyone else tells you. Pancakes are appropriate at any time of day. Keeping this mix on hand, you’ll be able to whip up a batch and enjoy them in minutes.
Pancakes Everyday Mix (Vegan and Gluten Free):
3 cups of rolled oats
1 Tablespoon of Ener G Egg replacer (this is equivalent to two eggs)
1-2 Tablespoons of sugar (this can be omitted)
¼ teaspoon salt
¾ teaspoon of baking powder
Add all of the above ingredients to a blender and pulverize until you have made it into a flour consistency. Store in an airtight container or go ahead and make some pancakes.
For pancakes, add equal parts of mix and water or milk (milk will make it thicker so you may need to add more or cut it with water). Mix completely then cook on a greased pan at low medium heat. Wait till the edges start to look dry and the center had little air pockets, flip and wait about another minute.
Top them with anything and everything, then enjoy!
I like to make them into mini pancakes
And then you get a huge pile of tiny ones
This cookie dough recipe will not turn you into a blimp, but will instead fuel your muscles pre or post workout! Using just a few ingredients it has a pleasant texture and flavor nearly identical to cookie dough.
Since people have their own preference over protein powder I have left the recipe somewhat vague so it can be tailored to your needs. Personally I like to use either vanilla flavored Plantfusion or Nitrofusion. When it comes to the protein isolate I use soy (since it’s plant based) but others will work fine. I like to add in the unflavored since I don’t have much of a sweet tooth and avoid using too much flavored protein.
½ a scoop of vanilla protein powder
1 Tablespoon (or ¼ scoop) of protein isolate unflavored
1 Tablespoon of peanut flour
at least 1/4 cup of water or milk (dairy or non)
¼ teaspoon of vanilla extract
dash of coarse sea salt
Optional: chocolate chips or sprinkles
In a small bowl stir in both protein powders and peanut flour. Then, add in the vanilla and liquid. Start off with 3 Tablespoons of water, depending on the type/brand of protein you use you may need more to achieve cookie dough consistency. Once you get the desired consistency add the salt and other options in last.
I will sometimes make big batch of the and keep it in the freezer for a quick snack:
2 scoops of vanilla protein powder
¼ cup of protein isolate
¼ cup of peanut flour
at least 1 cup of water or milk (dairy or non)
1 teaspoon of vanilla extract
¼ teaspoon of coarse sea salt
Optional : chocolate chips or sprinkles
Follow the previous direct and store in the fridge. This recipe freezes well.
Note: add ½ Tablespoon of cocoa powder to the single serving recipe ( or 2 Tablespoons to the Big Batch) to make this chocolate cookie dough.