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The name's Emma, 17 years, New Zealand, music, summer, friends, family. c:

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spinning-my-spokes: Protein Pancrepes: Low Fat, Low Carb, Gluten Free! This recipe is adapted from SarahFit (who adapted the recipe from the TIU plan). Easily adapted to be vegan with simple substitutions Ingredients: Half a banana (usually ~50 g) Two tbsp of milk (I use skim cow’s; you can use almond) One scoop (~35 g) of protein powder (I use Strawberry TwinLab Whey; you can use any I think) Two egg whites Extracts and spices to your liking. I use 1/2 tsp of vanilla extract, 1/4 tsp of almond extract, and 1/2 tsp of cinnamon. Directions: In a food processor, process the half banana until at least mostly mashed. Don’t worry if it isn’t mashed completely. Add in the milk and give the processor another whirl Add in the scoop of protein powder and blend this one well. It will look kind of clumpy and very thick and that’s okay. Add in both egg whites. One again process. By this time everything should look like a nice slurry of stuff. Add in the extracts and spices (all of them) now and mix well Cook the pancakes on medium-heat on the stove! The size of your frying pan will determine how many pancakes you make and what size pancakes you make. I can make 3-4 medium sized pancakes in a typical small pan or 6 small pancakes in the smallest frying pan I have Tips and Tricks These come out like a mix between a pancake and a crepe (hence “pancrepes”). To make them more pancake-like, add in less milk (thicker batter) and use a small frying pan and but more batter in. To be more crepe like, I suggest pouring a small amount of batter into a frying pan away from heat, getting the batter all over the pan, and then putting the pan on the heat. These tend to cook fast so be careful. Try using a small frying pan and a griddle. Cook the pancakes in the small frying pan, but when it’s time to “flip,” simply turn the small frying pan over the griddle. This will help keep the shape of the pancake and allow for quicker cooking time! The small frying pan I use is here (if you can’t see it’s a link, it is on the “here”). They also have a mini pancake pan- I don’t have that one but I think that would work even better. Other flavors of whey work just fine. Go crazy on the spices :) If you want to use an egg replacement 2 egg whites is abut 1/4 cup of egg replacement. Nutrition Info Calories: 230 Carbs: 17 g Fiber: 2 g Fats: 2 g Protein: 34 g Modifications  Make it vegan with almond/coconut milk, an egg substitute like Beyond Eggs, and a vegan protein powder, like rice or pea. I haven’t tried it with anything other than whey but I think it might work! With other sources of whey protein, a “scoop” is more caloric than my 130-calorie stuff but it also has ~42-45 g instead of 34-35 g.  Usually whey protein has 130-140 calories in a 35 g serving. Adding in a tbsp of flax seed changes macros to: 260 cals, 19 g carb, 4 g fiber, 4 g fat, 36 g fiber. Top with whatever you want! Pictured: Recipe as made with the small pancake pan (6 pancakes!), plus 41 g more banana, 24 g strawberry, 2 tbsp of PB2 (spread in between each layer and on top), and 3 tbsp or so whipped cream. Macros as pictured: 345 cals, 36 g carbs (5 g fiber), 6 g fat, 39 g protein.

Procrastination Inspired: Peanut Butter Cupcakes with Nutella Glaze

procrastination-powered:

Makes approx. 12 

For cakes

60g butter
170g (1/2 cup) of Peanut Butter- feel free to tweak this to your own preference.
1 cup brown sugar
1 teaspoon vanilla essence
2 cups self raising flour
½ teaspoon cinnamon
½ cups milk

For glaze

2 – 3 tablespoons Nutella
¼ cup milk

…