What are powercakes? Well, they’re basically pancakes that are packed with a whole lot of awesomeness! They have a great blend of carbohydrates, fiber, protein and healthy fats to fuel you and keep you satisfied as you tackle your day. In addition, they are incredibly easy to make and taste just as good reheated or even cold, so make a bunch at once and keep on hand for a quick grab-n-go meal. I have added bananas and blueberries in this recipe, but feel free to add your own favorite fruit.
Typically when I write my recipes, I will just list a generic whey, casein or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention, and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
BANANA BERRY POWERCAKES
Ingredients
1/3 cup oat flour
2 TB coconut flour
1 scoop Jamie Eason vanilla Whey Protein Isolate Shake, or vanilla whey isolate of choice (you can find it here!)
2 TB granulated stevia (or your favorite sweetener)
1/2 tsp. baking powder
1 tsp. cinnamon
Pinch salt
1/2 ripe banana
1/4 cup unsweetened almond milk
1/2 cup egg whites
1 tsp. vanilla extract
1/3 cup blueberries
How to Prepare
1. Add all ingredients except the blueberries to a food processor (or blender) and blend for approximately 20 seconds, or until a smooth batter is formed. Gently mix in the blueberries, reserving a few to garnish on top before serving.
2. Spray a large skillet with non-stick cooking spray and place over medium heat. Allow to heat for approximately 30 seconds.
3. Pour the batter into the pan to form pancakes (Note: the size of your pan and how big you make your pancakes will determine the number of pancakes you are able to make at a time).
4. Flip the pancakes when bubbles appear on the surface. Pancakes are done when firm in the center and golden brown on both sides. Remove from pan and repeat this process until all batter is used. Put reserved blueberries on top and get ‘em while they’re hot! (they are also delicious cold or reheated too!)
Option: top with additional banana slices, sugar-free syrup and/or honey (not included in nutritionals).
NUTRITION DATA
Per serving (recipe serves 2): 290 calories, 25 grams protein, 38 grams carbohydrates (8 grams fiber), 4.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
