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Best-Ever Quattro Pancakes

Out of all the clean recipes I make and eat, the protein pancake is by far my most favorite. Breakfast is usually my most calorie-dense meal as I like to feel satiated for the day ahead. Everyone’s different: some like to eat a little lighter and save their heavier meals for later, or to cater around their training. Since I don’t have a set schedule, I do typically have to adjust certain meals. But my day usually goes one of two ways: I’m either working that day, and have about 4 hours between breakfast and my next meal or- I’m not working that day/or I am later that day so therefore I am training that morning. Both scenarios involve having a quality meal first thing. Savvy? 😉

I got the inspiration for this particular recipe from ‘Muscle and Fitness Hers’ magazine, where they had listed the recipe for ‘Protein House Pancakes’. The Protein House is a restaurant located in South Vegas, owned by IFBB pro Figure athlete Larissa Reis. All the items on the menu are clean, healthy, flavorful, and you guessed it- protein PACKED. If you’re a fitness enthusiast and are wanting a super enjoyable health-food experience I HIGHLY recommend you seek out Larissa’s joint if you’re ever in Vegas. It’s awesome!!

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A meal fit for a Champion

I made a couple of additions and made these with (of course) Magnum Nutraceuticals’ Quattro Protein. Quattro is great to cook with as the isolated blends of protein with the small inclusion of flax make for a nice consistency, and works well at higher temperatures. This recipe is My Champ’s FAVORITE: that is, when he makes the time to sit down for breakfast 😉 I guarantee this recipe will win your entire family over!! You won’t believe these are good for you… seriously. Enjoy!

 

Best-Ever Quattro Pancakes

Ingredients

1 scoop Magnum Quattro Protein Powder in Vanilla Ice Cream/Half Baked Cookies n Cream flavor

1 medium, ripe banana

1/2 cup quick oats

1 cup liquid egg whites

1/2 cup low fat cottage cheese

2 tbsp ground flax seed

1 tsp baking powder

1 tsp vanilla extract

Cinnamon, nutmeg- to taste (optional)

Directions

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  1. Preheat large pan/griddle at medium-high heat.
  2. Blend all ingredients in a blender/food processor until batter is smooth.
  3. Pour batter on to pan; flip pancakes once ‘bubbling’ forms on top, or the undersides are golden (approx 3-4 mins, depending on the heat of your pan)
  4. Serve! Sometimes I top mine with a natural nut butter, but there’s so much deliciousness in these- a simple syrup does the trick (sugar-free syrup 😉 ).

*Recipe yields 2 servings

**Macros (per serving): 335 calories; 4.2 g F; 32.2 g C; 40.5 g P; 5.5 g fibre

Baked Banana Protein Oatmeal

Half the reason I wanted to start up a blog site was to showcase my take on clean eating. I have put such emphasis over the years on making sure I’m loving the meals I’m eating: and loving what I see in the mirror even more. It really does pain me to hear people say “I would eat good like you, but I love food too much.” Ummm?!?? I ADORE food!! I’m all about ways to create better ways to eat more of what I already love.

My most favourite meal of the day is breakfast. It’s the one meal I never miss!! As a shift worker, I have to be up at 5 bells to make it in by 7 am report (maybe 6:58 on most days)- I am a slow-mover in the morning. To ensure I get a decent meal in before my shift starts, I have been making night-before recipes that are as easy as zap-and-go: zap, optional 😉

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I bring you one of my favourite night-before recipes: Baked Banana Protein Oatmeal, by southerninlaw.com!! It is a super-simple, easy, clean, balanced recipe that is DELISH!! My Champ loves it too (he’s not a morning person neither). It has a rich, banana bread taste and texture, and really satisfies. I top mine with natural peanut butter, and even some fat-free whipped topping if it’s around! Banana-cake for breakfast, or as a snack! Give it a try 🙂

Recipe

*Serves 4-6

1 cup quick oats

2 scoops of Quattro Protein powder in Vanilla Ice Cream

2 medium bananas, mashed

1 tsp baking powder

1 tsp vanilla extract

1/2 cup liquid egg whites

1 cup unsweetened almond milk (or milk of your choice)

Cinnamon, nutmeg to taste (optional)

 

Directions

  1. Preheat oven to 350F. Grease/line 9″ square pan and set aside.
  2. Mash your bananas first in a large mixing bowl; add in all other ingredients, mixing until well combined.
  3. Pour mixture into baking pan and bake for 35-45 mins: baking time will vary depending on your oven, and type of protein used. Test by pricking centre with either a knife or toothpick; top should be golden-brown.
  4. Allow to cool before cutting and serving. Since I make mine the night before, I allow to cool before I store the slices in separate containers in the fridge. This way each portion is ready to go first thing!
  5. This can be stored for up to 3 days in the fridge- but it won’t last that long 😉 As mentioned, I like to top mine with some natural pb and also a drizzle of sugar-free syrup! Sweet tooth 100% satisfied with 0% guilt.

Macros (if divided into 4 servings): 236 calories; 2.4 g F; 31 g C; 21.6 g P; 4.2 g fibre