CHOCOLATE BROWNIE PROTEIN PANCAKES I 21 DAY FIX RECIPE

My kids love pancakes. And I know as a busy mom, I love that I have them to fall back on as an easy weeknight meal when I'm in a pinch for something to make, or for that special weekend brunch. Heck, I love them too...but realize that they don't especially "fit" into my normal dialed-in meal plan when I'm working towards my health goals. 

ENTER THIS RECIPE for healthy Chocolate Brownie Protein Pancakes to save the day! I can pretty much fit this in every single day if I wanted to, because it is totally 21 Day Fix approved, and feels like a total cheat meal! #winning 

And because they are SO SIMPLE, I can whip them up super fast any time of the day for when I need a fast easy meal!  I know living in the midwest, there are days when it's super cold where I just don't want to drink a cold protein health shake, and this is perfect when I just want to enjoy something healthy that's also warm! 

Not only are these protein pancakes incredibly simple and delicious, they are also super healthy!

Why? The secret ingredient is Chocolate Shakeology. So you are not only eating what seems like a very decadent meal, but you’re getting superfood nutrition, vitamins, minerals, protein, probiotics and so much more!

MY FAVORITE PANCAKE TOPPINGS:

• Pure Maple Syrup
• Sliced bananas with or without chopped nuts and/or unsweetened coconut flakes, with a drizzle of honey
• Blueberry (or other berry) “syrup” – just nuke about a cup of fresh or frozen berries until they are hot and juicy. Mash with a fork if desired.
• Peanut butter, almond butter or (my new favorite) sunflower butter
• All-fruit jam
• Butter (yes, real butter – just don’t overdo it, lol)

For those of you following the 21 Day Fix or other Beachbody portion control meal plans, I would count the recipe as:  1.5 RED, 1 PURPLE, 1 ORANGE

Ingredients:

• 1 packet (or scoop) chocolate Shakeology ((for a change in flavor, you can also use Vegan Vanilla Shakeology, and add pumpkin spice or apple pie spice optional))
• ½ banana
• 1 egg
• 1 tbsp. coconut flour
• ¼ tsp. baking powder
• 1-2 T. Unsweetened Almond milk to desired consistency

Instructions: 

1. In a bowl mash ½ banana with a fork. Mix in egg and beat until well blended. Add Shakeology, coconut flour and baking powder and stir well. Batter will be very thick - like brownie batter!
2. Preheat skillet to medium and spray with cooking spray. Spread pancake batter into pan. Cook until bottom is solid - about 2 minutes. Flip and cook maybe 30 seconds more until pancake is done. Enjoy your healthiest and most delicious meal of the day!

Apple Cobbler Yogurt Parfait

This was the first recipe I tried out from the new CIZE Eat it Up! nutrition guide, and it was so quick, simple, and delicious!!! I think I could honestly have this every single day. This is one of those meals that you could literally prep up in advance and stack and store in your fridge when you are ready to eat. 

Ingredients:
3/4 C. Plain Greek Yogurt
1 C. Sliced Apple
10 Pecan halves (chopped)
Ground Nutmeg & Cinnamon to taste
1 tsp. Maple Syrup

Add the ingredients to a medium sized bowl in order listed, and enjoy!!!

Pita Pocket Egg Sandwich

This is one of my go-to breakfasts when I just feel like something different than oatmeal in the mornings. For some variety, adding feta or mozzarella (blue container) is really great, but for the next 21 days I am following the 21 Day Fix Extreme meal plan, countdown to comp. so I am not using dairy for the next few weeks. I will miss it, and REALLY enjoy my cheese when I complete this round!

Ingredients:
1 C. Liquid Egg Whites
1/2 mini pita pocket, whole grain
1 tsp. chives
1/2 tsp. dill
Black Pepper to taste
1 tsp. fresh squeezed lemon juice
2 T. mashed avocado
(Mozzarella or feta cheese, optional)

1) Prepare your pan with nonstick cooking spray. Preheat.
2) Combine egg whites with seasonings and pour into your skillet. Cover and cook until set.
3) Spread avocado in the center, sprinkle on the cheese if you are using it, and load into the pita pocket. Enjoy!

Breakfast Oatmeal Chocolate Chip Cups

These breakfast cupcakes are:

• Healthy, sugar-free, dairy-free (Gluten Free Option)
• Quick to make
• Portable and non-messy
• Easy to eat at a desk… or pack in a lunchbox!

Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast. Once you try them, you will understand how easy it is to get completely hooked on these! 

Never skip breakfast again.

Cook once, and you have a delicious breakfast for the entire month that you can take from the freezer as you need and enjoy on your way to work, have a healthy after-school snack ready for the kids, or use this for your Sunday Brunch at the park!

There are endless options and add-ins to change these up from batch to batch. Use your creativity and preferences to come up with a combination unique to what you enjoy the most! Blueberries, nuts, cinnamon, dried fruits, and other seasonings will keep them interesting and different each time you make these.

Ingredients

• 5 cups rolled oats (uncooked, Old Fashioned)
• 2 1/2 cups over-ripe mashed banana, measured after mashing 
• 1 tsp salt
• 1/4 C. pure maple syrup, agave, or honey (or a combination) 
• 2/3 cup mini chocolate chips
• 2 2/3 cups water
• 1/4 cup plus 1 tbsp coconut oil (melted)
• 2 1/2 tsp pure vanilla extract
• 1/3 C. Chia 
• optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Instructions

Preheat oven to 350 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes.  (If you let them cool overnight, they'll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Be sure to store properly in the freezer if you don't use them within a day. 

Double Chocolate PB Oatmeal

How would you like to begin your day, indulging in a yummy peanut butter, chocolatey oatmeal for breakfast? I know so many busy women don't have time to slave over their morning meal. If you have just a few minutes, you have enough time to make this:

This dish is sure to be a real treat, and almost guarantees I will set my day off on the right foot.  Why not  make sure it’ll be a good day… by consuming chocolate, first thing?! 

I don't know many people who don't LOVE the combination of PB and chocolate, and I quite honestly could very well have this for every single meal of my day...but everything in moderation, and good healthy balance, right? Instead I just really look forward to morning, so that I can make my favorite meal of the day!

Double Chocolate PB Oatmeal

(Serves 1)

• 1 serving rolled oats (40g)
• 3/4 cup water
• 1 tsp. all-natural PB or other nut butter
• 1 1/2 tbsp cocoa powder
• 1/8 tsp salt
• 1/4 tsp pure vanilla extract
• extra sweetener if desired (I love using honey)
• 1/4 cup Almond or other milk to serve
• 1 T. Chocolate Chips or cocoa nibs

Combine first 6 ingredients and cook, uncovered, over medium-high heat for 1-2 minutes. When it starts to bubble, stir occasionally. Add remaining ingredients, and sweeten as desired.  

What's YOUR favorite way to eat oatmeal?