3 Ingredient Protein Pancakes that Rule Over Any Other Protein Pancake Recipe

I've been on a bit of a hiatus. I purposely did not take on any dessert orders for the month of May because this month is insane for me! I just got back from vacation in Miami with my boyfriend visiting my brother which was awesome. Before that I had something to do each weekend.. this weekend is me and Louis' anniversary weekend plus Memorial Day, and next weekend my cousin gets married.. SO, I have not had any time for cooking or baking.. we've been eating a lot of salads!

Anyways I slept until 11am this morning because my body was yelling at me "you need sleeeeeep" so sleep is what I did and when I got up I was hungryyyyy! So, I whipped up these pancakes, which were just.. amazing. They are a muted banana flavor, so if you love banana these are for you. This is what my plate looks like now:

Yup.. gone. SO GOOD. So here is the recipe and I hope you create them and enjoy them! This made four little perfect pancakes for one person, at only 243 calories and 8 grams of protein.  It is the perfect dish to have when you're craving a fattening Friendly's breakfast, but know you just should NOT do that! Dont' do that!!

Start with your three ingredients (see I wasn't lying!)-- one banana, one egg, 1/4 scoop vanilla protein powder. I like baking with muscle milk, it's flavorful and there is sugar in it so it makes things sweet. I know a lot of people prefer other brands, so use what you got!

Mash your banana like so..

In a separate bowl, whisk your egg. Then add it to the mashed banana, and add your protein scoop on top.

Next, mix everything together! I added a bit of cinnamon at this stage, because I love it so much and I put it on everything. So I guess I lied when I said 3 ingredients... I used four! But this is why I love this recipe, it is a great base and you can add what you like! I suppose you could add chocolate chips at this point if you're feeling naughty!! 

Ok now add some oil to your pan. I prefer using coconut oil, but if olive oil or butter is what you have, go for it.  Then plop your batter into the pan.

Let these little babies cook for about 4 minutes on one side, until the tops start bubbling then flip.  They will be brown, but the are not burned! Remember, bananas have a lot of natural sugar, so they will caramelize and be SO YUMMY. Trust me. We're almost there.

Ok so most of the world loves maple syrup. I hate it. I prefer butter.... or brown sugar, but bad bad bad. So how do we makes these things delicious for only 40 calories more and 4 whole grams of protein!?? You make a protein glaze. 

One tablespoon protein powder goes into a bowl..

Followed by 1/2 tablespoon of almond milk. Mix, then add more milk until it reaches a glaze consistency. You don't want it watery! Think glazyyyy.

 

OH YEAAAAAA! 

 

Look at that! A delicious breakfast with only a sliver of the calories you'd get at your local breakfast joint.

Ah these were so good. Banana and vanilla and a little cinnamon and it's a great way to get my protein from egg too without having to cook eggs (ew). 

Try these and let me know what you think! You won't be sorry! Don't forget to double the recipe (2 eggs, 2 bananas, 1/2 cup protein powder) to make them for two!

For 1 serving (4 little cakes):
243 Calories, 27 Carbs, 12 Fat, 8 Protein, 71 Sodium, 14 Sugar

-Elena

The Hydrangea Cake

My mom said cake.. the lemon rosemary cake I made her for her birthday with the almond buttercream... that is what she wanted me to make for Easter Sunday. No question!

This cake is work.. you have to be so careful with the mixing of the egg whites and the meringue and making sure not a spot of oil is ANYWHERE in the kitchen so the meringue rises and then folding it into the batter. It's carefully executed, like a science experiment. 

She wanted me to make the rose bud cake again and I really wanted to, so gorgeous and lovely, but I wanted something brighter. Bolder. Whimsical.

I had seen a post about a hydrangea cake on one of my favorite blogs, I am Baker, and fell in love instantly.  I needed to try it! I obsessed over it actually, sneaking looks of it every day, creating the process in my head of how I was going to execute this thing! Finally I just went for it.

I added more rosemary this time around to my cake batter and the kitchen smelled like herbacious, lemony heaven as they baked. I held back a bit on the almond extract for my buttercream, so it was a bit more muted but still delicious. It crusted like a dream, which is super important when piping things like flowers.

To create the hydrangea petals, I used a 2M tip normally used for drop flowers.

When I piped, I added a lot of pressure, twisted, and released.  When you cram each one in, it starts to look like hydrangeas! This is one way of doing it.. Another would be to use a 104 tip and pipe each individual petal, which would take forever and is a bit methodical. I wanted this to be crazy, and fun, sort of all over the place.

The key to the multi-tone petals was to first, add a thin layer of white to my piping bag with a knife and spread it all around the outside, then add my colored buttercream on the inside.

I love how some of the flowers folded over, to give an authentic look. 

I was nervous about this one, but once I started going, it was super easy.. Icing on the cake! 

A little piece of confection perfection!

My little cousin Katie was enjoying the cake pops from yesterday's post! Little cutie!

I hope everyone enjoyed their Easter, a sunny day spent with family is always good!

-Elena

Easter Sweetness

I always loved Easter as a kid.. Growing up in two religions meant two Easters most years! So my brother and I always got two Easter baskets.. double the chocolate, double the fun! It also meant two masses (candlelit Midnight mass at the Greek church was always my favorite) and two Easter dinners!

Ham and chicken with cookies and cakes for Catholic Easter, and lamb with roasted potatos and sweet bread for Greek Easter! I was lucky growing up with such strong influences from my two heritages-- French food and Greek food.. just can't go wrong! 

Anyways, both Easters fall on the same day this year so it means lots of food and of course, dessert. I made a giant hydrangea cake (I will be featuring it on the blog tomorrow!) but I also made some adorable pastel cake pops!

I used these mini cookie cutters to shape my cake pops.

Oh how charming!

I hope everyone enjoys their day tomorrow with family and friends! I know I am looking forward to it! 

-Elena