PUMPKIN PROTEIN Oven pancake

Topping:

3⁄4 cup reduced-fat (0 or 2%) plain Greek yogurt

1 Tbsp. pure maple syrup

Pumpkin Pancake

1 tsp. pumpkin pie spice, divided use

1 cup pumpkin purée

1/4 c almond flour or oatmeal

3 large eggs

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 to 2 packets stevia (optional)

Nonstick cooking spray

2 Tbsp. semisweet chocolate chips

1. Add yogurt, maple syrup, and 1⁄2 tsp. pumpkin pie spice to a small

mixing bowl; stir to combine. Set aside.

2. Add pumpkin purée, eggs, extract, cinnamon, stevia (if desired),

and remaining 1⁄2 tsp. pumpkin pie spice to a blender, and almond flour; cover. Blend

until smooth. 

3. Pour into a 9 by 13 greased pan and cook on 350 for 15-20 min. 

5. Top pancakes with yogurt mixture; serve immediately.

* I double this recipe.  And Cook in the oven for about 15-20 minutes.  Can be made as regular pancakes as well. 

BANANA BREAD BREAKFAST MUG CAKE

 

Nonstick cooking spray

1 large banana

1 large egg

3 Tbsp. almond flour

1 packet powdered stevia (optional)

1⁄4 tsp. ground cinnamon

2 tsp. semisweet chocolate chips (or chopped walnuts)

1. Coat the inside of a microwave-safe mug with spray.

2. Add banana to mug; mash with a fork. Add egg; lightly beat with

fork. Add almond fl our, stevia (if desired), and cinnamon; stir until

well incorporated.

3. Add chocolate chips; mix well.

4. Microwave on high for 2 to 3 minutes. Serve warm.

APPLE SPICE or PUMPKIN PIE BREAKFAST MUG CAKES

 FOR APPLE SPICE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup unsweetened apple sauce

1⁄4 cup almond flour

1⁄4 medium apple, chopped

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. apple pie spice

1⁄4 tsp. pure vanilla extract

2 Tbsp. plain coconut yogurt

FOR APPLE SPICE MUG CAKE:

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add apple sauce, almond flour,

apple, stevia, apple pie spice, and vanilla; stir until well incorporated.

3. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

FOR PUMPKIN PIE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup pumpkin puree

1⁄4 cup almond flour

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. pumpkin pie spice

1 Tbsp. chopped pecans

2 Tbsp. plain coconut yogurt

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add pumpkin, almond flour, stevia,

and pumpkin pie spice; stir until well incorporated.

3. Add pecans; mix well.

4. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

Banana Oatmeal Pancakes

Calories 85

1/2 cup Almond Milk unsweetened

2 Eggs

1 Egg White

1 Banana

2 Tablespoons 100% Real Maple Syrup

1 1/2 cups Rolled Oats

2 teaspoons Baking Powder

1/4 - 1/2 teaspoon Salt

1 teaspoon Vanilla

optional

Fresh Berries

Real Maple Syrup

Chocolate Chips

Fresh Banana Slices

In a blender, pour in SILK Almond Milk, eggs, egg white, banana, maple syrup, vanilla (optional),

rolled oats, baking powder and salt.

Blend until smooth.

Heat skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil

or butter in skillet. Pour pancake batter into skillet in round circles.

Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.

Drizzle with real maple syrup and toppings of choice.

CHOCOLATE CHIP ZUCCHINI MUFFINS

 

4 large eggs

1 large ripe banana

2 tsp. pure vanilla extract

1⁄2 cup dry rolled oats (gluten-free)

2 Tbsp. cocoa powder

1 tsp. baking powder

1 medium zucchini, grated

1⁄4 cup mini-chocolate chips

1. Preheat oven to 375° F.

2. Line muffin pan with 12 muffin papers and lightly coat with spray;

set aside.

3. Place eggs, banana, extract, oats, cocoa powder, and baking

powder in blender; cover and blend until smooth.

4. Pour egg mixture into a medium mixing bowl. Add zucchini and

chocolate chips; stir to combine.

5. Divide batter evenly among prepared muffin cups.

6. Bake for 15 to 18 minutes, or until golden brown and toothpick

inserted into the center comes out clean.

7. Transfer muffins to cooling rack. Serve immediately, or store

refrigerated in an airtight container for up to 4 days.

Peanut Butter Chocolate Chip Mug Cakes

Ingredients

• 1/3 cup peanut butter
• 1/4 cup butter
• 1 cup almond flour
• 1/3 cup Swerve Sweetener
• 2 tsp baking powder
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup water
• 1/4 cup sugar-free chocolate chips

Instructions

1. In a microwave-safe bowl, melt peanut butter and butter together until smooth.
2. In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined. Stir in chocolate chips.
3. Divide among 6 ramekins or mugs and microwave each for 1 minute, until puffed and set. Serve warm.

Recipe Notes

Carbs: 10

https://alldayidreamaboutfood.com/low-carb-peanut-butter-chocolate-chip-mug-cakes/