Protein Pancakes

About a year ago, I started drinking protein “shakes” in the morning.

(And by “shakes” I mean I am too lazy to actually pull out the blender so I just mix the powder with water and call it a day.)

I was always hungry an hour after eating cereal, and with my on-the-go schedule that was unacceptable. Protein powder really fills me up and keeps me fueled throughout the morning and into the early afternoon. Now, I notice a huge difference in my hunger and blood sugar levels when I don’t drink it.

This morning, I didn’t feel like drinking my breakfast. I wanted something fun and frivolous feeling that would still fill me up. Enter the protein pancake!

I did a quick internet search for a protein filled breakfast idea and found a yummy looking recipe for protein pancakes on one of my favorite work-out sites, With a few tweaks to accommodate the altitude and to adapt to my pantry contents, this recipe delivered 3 full size, fluffy pancakes! I topped them with a little pumpkin puree (What else?!) and enjoyed a delicious, and filling, breakfast for under 200 calories!

Protein Pancakes

adapted from this recipe on

(Gluten-Free, Dairy-Free)


  • 1 scoop Vegan Vanilla Protein Powder
  • 1 Tbsp ground Chia Seeds
  • 1/2 tsp Baking Powder
  • 1 large, organic Egg, beaten
  • 1/2 tsp Cinnamon
  • 1/3-2/3 cup Water
  • Blueberries, optional


  1. In a medium bowl, gently mix protein powder, chia seeds, baking powder, egg, cinnamon, and 1/3 cup water until just combined. DO NOT OVER MIX!
  2. Heat a skillet over medium heat.
  3. Scoop 1/4 cup of the batter into the warm skillet and cook about 1 minute on each side.
  4. As it sits, the batter will thicken (this is due to the chia seeds). Thin with remaining water as necessary.
  5. If using the optional blueberries, after scooping the batter into the skillet, wait about 20 seconds and then drop 4-5 berries onto the pancake.

This post is linked to SS&GF’s Slightly Indulgent Tuesdays and Gluten Free Wednesday’s at the Gluten Free Homemaker!

Chocolate Chia Oatmeal Muffins

Happy Memorial Day!

I awoke at 7:30 this morning with a recipe idea on my mind. Does that ever happen to you?

Before my first sip of coffee, the spice grinder was out and chia seeds were pulsing away. By the time my coffee had cooled to a drinkable temperature, muffins were in the oven and the dishes were glistening on the drying rack. Something tells me it is going to be a productive day!

Full of fiber, these Chocolate Chia Oatmeal Muffins are an excellent on-the-go breakfast option. They are sugar-free and low-fat, as I subbed Pumpkin Puree for the usual oil.

My first bite was delicious, just a hint of sweetness that perfectly balanced the rich cocoa flavor. I then pulled a “me” and spooned pumpkin puree “icing” on top of the remaining muffin. Can’t get enough of my pumpkin puree! 😉 Enjoy!

Chocolate Chia Oatmeal Muffins

(Gluten Free, Dairy Free, Vegan)


  • 2 1/4 cups Gluten-Free Quick Cooking Oats (or Quinoa Flakes)
  • 1 Tbsp Baking Powder
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Walnuts, chopped
  • 2 Tbsp Ground Chia Seeds
  • 3/4 cup Unsweetened Vanilla Almond Milk
  • 1/2 cup Water (add an extra 1/4 cup if cooking at a high altitude)
  • 1/2 tsp Vanilla Creme Liquid Stevia


  1. Preheat oven to 425 degrees F and spray a muffin tin with non-stick cooking spray.
  2. Place all ingredients in a large bowl and stir until well combined.
  3. Spoon about 1/4 cup of batter into each muffin cup, should yield 12 muffins.
  4. Bake 9-12 minutes.
  5. Cool 3 minutes in the muffin tin before transferring to a cooling rack.
  6. To store: In an airtight container, refrigerate for up to 7 days or freeze for up to 180 days

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.

This post is also linked to Allergy Free Wednesdays at Tessa the Domestic Diva!

Sugar Free Chocolate Mug Cake

It was a cold and rainy night. My cable wasn’t working. I wanted chocolate cake.

So, by golly, I made chocolate cake! It was the perfect addition to my pitiful evening!

I have a strict policy not to make cake unless I am taking it out of my house. I don’t need that temptation sitting on my counter. Since I had no occasions to take a cake to, I found a recipe on the web for a delicious sounding mug cake for one. This recipe was different because it didn’t call for an egg or egg replacer!

I modified the original recipe slightly to make it gluten free and sugar free and was very satisfied with the results. I served it atop some pumpkin puree for a surprisingly healthy dessert!

Chocolate + no guilt? Sign me up!


Sugar Free Chocolate Mug Cake

(Gluten Free, Dairy Free, Vegan)

Based on this recipe by Get Healthy With Heather


  • 2 Tbsp Brown Rice Flour
  • 2 Tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • pinch of Sea Salt
  • 3-4 Tbsp Unsweetened, Plain Almond Milk (I need 4 because I am at a high altitude, but start with 3 and add more as needed)
  • 12 drops Vanilla Creme Liquid Stevia


  1. Stir together all ingredients until smooth.
  2. Pour into a microwave safe mug lightly sprayed with non-stick cooking spray.
  3. Microwave on high for 1 minute.


This post is linked to Slightly Indulgent Tuesday at Amy’s blog Simply Sugar & Gluten Free.