OK, clearly I am going through some kind of pancakes obsession. I do that… lock into certain foods, want to eat them for ages, and then completely go off them and don’t want them near me for weeks. Fickle. Anyway, now I am on Atkins Induction I perfected my Atkins pancake recipe… it is so good. It is very different from the protein pancakes – those are sweet and really like a dessert. These are savoury, much like a slightly less fluffy wholemeal buttermilk pancake.
1 whole egg (optional: add an extra egg white if you want more protein)
2 tbsp flax meal (I use golden, whether you do this or not is just a personal taste preference)
.3 cup unsweetened almond breeze (optional: use cream instead, this is too heavy for me)
1 tsp baking powder
1 packet splenda (optional: add a tsp vanilla, this will take away the more savory taste)
Blend, and fry. Serve with your usual breakfast fixings, here bacon and a splash of sugar free syrup. For extra brownie points, fry them in leftover bacon grease (thanks Clio for the tip). NB: I cut these out of one large pancake using a glass rim. I found the mixture a little too runny to make individual ones.
I know y’all hate Atkins, but I don’t think these are too unhealthy; the fat is mostly omega 3 and there is lots of fiber (so watch out if you eat them too often – don’t forget to drink water 😉 ).
Nutrition (pancakes only): calories: 159; Fat: 11.32g; protein: 10.6g; carbs: 5.55g; fiber: 4.3g (net carbs: 1.2).
Fat: 64%; Protein: 22%; Carbs: 14%
Due to the emails / comment and likes on my protein pancakes, I thought I would give an update. I have progressed to chocolate protein pancakes – the original recipe but add
1 tbsp cocoa
1 tsp baking powder
1 packet splenda
This really does need the chocolate chips, as it makes the inside more gooey and a little brownie like. Without them, the dryness of the cocoa would make the pancakes slightly cardboard like.
Mmmmm… these are awesome. Enjoy.
OK, so last time I posted about my amazing protein pancakes, they didn’t exactly look appetizing, I admit. Here is what they look like when cooked properly:
and with toppings:
Much better. All the deliciousness, none of the carbs 🙂
Here are two ice cream substitutes I like to make when I want something sweet at the end of a meal (which is currently pretty much everyday).
Cottage-cheese based ice cream.
1/2 cup fat free cottage cheese (publix is one of the best brands as it is the least tangy; or 1-2% is a little nicer)
2 packets splenda
Blend everything in a food processor until it is very smooth and thick like greek yoghurt:
Put into a ziplock and freeze for around 40 minutes, occasionally smooshing the bag to give it a softer texture
I meant to have a pic for y’all of the finished product… but I ate it to quickly 🙂
Calories: 70; Carbs: 5; Fat: 0; Protein: 15
Mix it up with cocoa powder, or vanilla essence. Makes a great ‘last meal’ for body builders…
Almond Breeze icsicle
1 cup unsweetened Almond Breeze Vanilla
1 packets splenda (or more to taste)
Put all ingredients in a ziplock bag and shake. Put that bag inside another bag filled with a mixture of ice and rock salt. Shake the two – in about 10 minutes the almond breeze will have become like a cross between ice cream and a slushy…. very addictive…
Today has been an awesome day; I woke up with a load of stress and hassle on my mind, and actually managed to relieve it with a jog. Yes! My first post torn ligament jog. 35 mins of steady pace, with only a twinge or two and minimal swelling after 🙂 It felt so good I followed it up with a 25 min bike ride. Which called for some post-burn refueling. Bring on Spaghetti squash with pesto chicken…
Ingredients (serves 1)
- 1/2 a spaghetti squash (cook whole as below and save the other half)
- 6 oz chicken breast
- a handful fresh basil
- 1 tsp olive oil
- clove of garlic, crushed (or chopped finely if, like me, you don’t have a crusher)
- teaspoon of pine nuts (crushed).
- Take the squash and pierce several times with a knife. Make sure to go all the way through
- Microwave the squash on high for 10 mins
- Let the squash sit for at least 6 mins
- While the squash is sitting, mix together half the basil, half the garlic and the pine nuts with the olive oil
- Chop the chicken into chunks, and steam in a pan with the remaining basil and garlic
Oooops, forgot the garlic
- While it is steaming, cut the squash in half. Remove the seeds and icky flesh. Toss.
- Use a fork to pull out the spaghetti strands from the base of the squash
- Toss the chicken in the basil-oil mix and put on the spaghetti squash strands.
- Enjoy with a smile 🙂
Nutrition info: Calories: 313; fat: 11.1 grams (2 grams saturated), 13.5 carbs (2.9 fibre = 11 grams net), 31.3 protein
Fat: 43%, Protein: 42%, carbs: 15%
Suitable for Atkins phase 2, low calorie, low carbohydrate, low fat, Paleo / Primal.
Adaptable for: South Beach: add a cup of mushrooms sauteed in garlic, and an extra teaspoon of olive oil to the basil-oil mix.