Today I want to share with you a quick, easy, and delicious recipe that helps me A LOT when I am craving something sweet!
This HIGH-PROTEIN pancake is a great option for breakfast or even a afternoon snack and can be topped with almost anything… fruits, nuts butter, honey, dark chocolate chips, and so on.
3 egg whites
10g GLUTEN FREE oats
1 scoop (16g) vanilla protein powder
1 tsp cinnamon
1 tsp Coconut oil
Natural peanut butter (optional)
Strawberries or preferred fruit
Directions: In a mixer or mixing bowl, mix the egg whites, oats, cinnamon, and protein powder. Heat a frying pan on low heat with coconut oil and once it get extremely hot, pour your pancake batter onto it. When you start to see bubbles, remove cover, flip the pancakes, and cover again for approximately 1 minute until both sides are golden brown!
Let your creativity go wild when choosing your toppings.. For this one I used strawberries, natural peanut butter, and honey . Soooo good!
I loved my Sunday… I got to spend some quality time with my American family and friends, we had a delicious “country style” lunch with a homemade cheesecake and easter cupcakes for dessert, played outside games, died eggs, and enjoyed the beautiful and peaceful day out in the country!
I do believe that being healthy is living with BALANCE and that we need to treat ourselves sometimes WITHOUT NEUROSES… I enjoyed every bit of that homemade cheesecake with a strong and warn Brazilian coffee, which was worth every single calorie!!
And to help us to get back to our healthy eating routine, today I am going to share with you a LOW CARB pancake recipe for a delicious breakfast or even snack.
LOW CARB PANCAKE
3 eggs whites
10g flaxseeds flour
cinnamon to taste
Natural peanut butter
Red berries or any fruit of your preference
First, whisk the egg whites until they become frothy. Now add the flaxseed flour and cinnamon, and whisk the egg whites for few more seconds. Transfer the mixture to an coconut sprayed skillet in medium heat and flip the pancake until both sides turn to a golden color. Lastly, spread peanut butter on the pancake and top it with the red berries.
TIP: serve it warm and enjoy with a freshly brewed cup of coffee!
Please let me know if you try the recipe and feel free to tag me in your pics on Instagram (@sheinafernandes). I will love to see how they turn out 🙂
Well, I have been busy wrapping up my last accounting assignments for my first MBA class. But the good news is the Spring One is over and now and I get to enjoy a week off before Spring II classes are back.
Now lets talk about some yummy and healthy food, shall we? Last weekend I tried this new AVOCADO SPINACH TOAST recipe. It turned amazing and I want to share every delicious piece with you!
The AVOCADO SPINACH TOAST is very nutritive and can be served in almost any meal..PS: if you are in a low carb diet, you can turn it to a egg avocado salad and just eat without the bread!
AVOCADO SPINACH TOAST
1 poached egg
1 cup spinach
5 grape tomatoes
1/4 diced avocado
1/2 apple cider vinegar
2 tbsp Olive oil
1 slice whole wheat bread or gluten free
Directions:Mix the spinach, tomatoes, avocado, vinegar and olive oil in a bowl. Put the salad on top of the toasted bread , place the poached egg on top, add dash of pink salt and pepper and ENJOY.
Super easy right?
I really hope you liked! Let me know if you try to make it 🙂