Pumpkin Protein Pancakes

The holidays are over but I was still craving pumpkin. These hit the spot! Not too sweet. And full of protein!

Ingredients
-1/4c Shortstacks Gluten-Free Vanilla Pancake & Waffle Mix
-1 Scoop Vanilla Protein Powder of Choice
-1/4c Pumpkin Puree
-1/2c Unsweetened Vanilla Almond Milk
-1/2tsp Ground Cinnamon
-1/4tsp McCormick's Maple Flavoring
-1tbsp Stevia Powder

Directions
Blend all ingredients with a hand mixer/food processor/blender. Pour 1/4 cup batter onto a greased skillet or griddle. Cook 2-3minutes on each side until they have turned golden brown.

Optional Toppings
-2tbsp Skinny TruWhip
-1/4c Walden Farms Pancake Syrup

Easy Lemon Bars

Ingredients
-1 Pillsbury Sugar Cookie Dough
-1 Yellow Cake Mix
-1 8oz Pkg Neufchatel Cheese, Softened
-1 Jar of Dickenson's Lemon Curd
-8 tbsp Butter, Melted

Directions
In a 13x9in pan lined with parchment paper, press sugar cookie dough at the bottom. Spread evenly so the entire bottom of the pan has dough.
In a small bowl, beat neufchatel cheese and lemon curd with a hand mixer until smooth. Poor mixture over the pressed sugar cookie dough and spread evenly. Using your hand sprinkle yellow cake mix on top of the lemon curd and cream cheese mixture. Use all the cake mix. Spoon melted butter over cake mix. Do not spread or stir.
Bake on 350 degrees for 45 min. Or until top is turning golden brown. Remove from oven and let cool. Place pan in fridge for 2-3 hours. Once bars have chilled completely and have become firm. Remove them from the pan and cut into squares.

Apple Cinnamon Protein Pancakes with Peanut Butter Chips

Ingredients
-1/4 Cup Kodiak Cakes Flapjack & Waffle Mix
-15g of Protein Powder(unflavored or vanilla)
-1.5 tbsp Ground Cinnamon
-3 tbsp Stevia Powder
-1 Egg White
-2 oz Unsweetened Apple Sauce
-4tbsp Peanut Butter Baking Chips(optional)


Directions
In a small bowl whisk together egg white, apple sauce and Stevia. Set aside. In another bowl, mix together Kodiak Cakes, protein powder, and cinnamon. Add the wet ingredients to the dry ingredients and beat with a mixer until smooth. Once batter is smooth you can add in the peanut butter chips if you want to do so. You could also use chocolate chips or fresh apple chunks if you have a peanut allergy.

Using a nonstick or sprayed skillet pour about 1/8 to 1/4 cup of batter on to skillet.
Flip pancakes once they are done on one side. Approx 2-3min.

Lemon Blueberry Waffles

These waffles are definitely full of flavor!!!

Ingredients

• 38g Kodiak Cakes Flapjack & Waffle Mix
• 1tbsp Cane Sugar (or sweetener of choice)
• 1 scoop Vanilla Protein Powder
• 2tbsp Cream Cheese Softened (I used Challenge Whipped Cream Cheese)
• 2tsp Lemon Extract
• 1/2c Unsweetened Vanilla Almond Milk
• 3/4c Fresh Blueberries
• 1oz Greek Vanilla Yogurt
• 2tbsp Walden Farms Blueberry Syrup

Directions
In a bowl, mix flapjack mix, sugar, protein powder, cream cheese, lemon extract, and almond milk. Mix until free of lumps. Add in 1/2c of the blueberries and keep the rest for topping.
Spoon 1/2 the batter on to a waffle iron. Cook until turning brown. Batter makes two large size waffles.
For the topping I drizzled with Walden Farms Blueberry syrup then topped with vanilla Greek yogurt and the remaining fresh blueberries.

***An alternative if you do not have Walden Farms syrup is to mash blueberries in a small bowl and heat in microwave to make a syrup***

Cinnamon Pear Muffins (Gluten Free)

Cinnamon Pear Muffins

Ingredients

• 1/2 Cup Gluten Free Oat Flour
• 1/2 Cup Almond Meal
• 1/2 Cup Flax Meal
• 1/2 TSP Baking Powder
• 1/2 TSP Baking Soda
• 1/4 Cup Coconut Palm Sugar
• 4 Egg Whites
• 1/2 Cup Coconut Milk
• 1 TSP Vanilla Extract
• 1 TBSP Ground Cinnamon
• 1 Asian Pear (peeled and cut into small chunks)

Directions
Heat oven to 350 degrees. In small bowl, whisk together egg whites, coconut milk, and vanilla extract then set aside. In another bowl, mix together oat flour, almond meal, flax meal, baking powder, baking soda, coconut palm sugar, and cinnamon. Add in egg white mixture and beat with a mixer until smooth. Last, add in chopped pear. I used 8 silicon baking cups in a medium sized muffin pan. And baked muffins until they were turning brown and done in the center.

Approximate MACROS: 15g C/7g P/7g F

Cinnamon Protein Pancakes with Maple Cream Cheese Frosting

Cinnamon Protein Pancakes with Maple Cream Cheese Frosting

Ingredients for Pancakes

• 1/2c Kodiak Cakes
• 1 Scoop NDS Amplify Vanilla Caramel Cream Protein
• 1/4c Muscle Egg Chocolate Caramel Egg Whites
• 1/2c Unsweetened Coconut Milk
• 1/2tsp Ground Cinnamon

Frosting

• 2tbsp Challenge Whipped Cream Cheese
• 1/4c Walden Farms Pancake Syrup

Topping

• 15g Purely Elizabeth's Pumpkin Fig Granola

Directions
In bowl or blender mix all pancake ingredients until smooth. Using a lightly sprayed griddle or nonstick pan scoop 1/4c mixture and cook 1-2min per side until pancakes are cooked.
For the frosting place ingredients in a small bowl and microwave 20-30 seconds until cream cheese is melted and syrup is warm. Whisk mixture until it is lump free. Pour over pancakes.
I topped mine with Purely Elizabeth's Pumpkin Fig Granola.