3-Ingredient Protein Pancakes with Peanut Butter Frosting.

Okay, so it’s becoming clear now that I like recipes that don’t require a ton of ingredients, isn’t it? πŸ™‚

Dancing for Donuts | 3-Ingredient Protein Pancakes with Peanut Butter Frosting. [Gluten Free]

From my 3-Ingredient Fizzy Popsicles to my 3-Ingredient Cinnamon Raisin Energy Bites, I’ve now moved on to 3-ingredient meals! This recipe is a riff off of my 2-Ingredient Pancakes, but with a bit more staying power.Β Lately I’ve been eating breakfast later than usual (aka at my desk at 9am as opposed to before my commute at 8am), but having something more substantial so that I don’t have to have such a big mid-morning snack.

There really isn’t a reason for this, and you should always listen to your body of course, but I personally am trying to cut back on eating out of boredom. Sitting at a desk all day definitely lends itself to shoveling in handfuls of nuts mindlessly and convincing myself I’m starving an hour after a nutritious lunch, even if I’m definitely not. Anyone else have this problem!?

Dancing for Donuts | 3-Ingredient Protein Pancakes with Peanut Butter Frosting. [Gluten Free]

Now these pancakes can’t exactly be made too far in advance and brought to work, unless you have crazy amounts of extra time in the morning, but sticking with my eating schedule even on weekends helps to keep me on track. Though this breakfast may look super decadent, it’s really just bananas, eggs and protein powder! How easy is that?! The frosting is also just peanut butter and almond milk, but if you’re not feeling that you could leave it out or opt for something else like plain greek yogurt or fruit!

Keep 2 things in mind about this recipe:

1. It’s best to give yourself about 20 minutes to whip these up – the key is to have the heat on medium and not hotter otherwise the outside will burn and the inside won’t cook, which will cause your pancakes to stick to the pan (and be inedible!)

2. If you’ve got one, I definitely suggest using a food processor or blender to make the pancake batter, that way it’s nice and smooth. If you don’t have one, it’s totally fine, just make sure you take a few extra minutes and are ready to use some muscle power to get the lumps out of the bananas and protein powder!

Dancing for Donuts | 3-Ingredient Protein Pancakes with Peanut Butter Frosting. [Gluten Free]

3-Ingredient Protein Pancakes

1 egg + 1 egg white

1 medium ripe banana (I like mine with just a touch of brown spots!)

1 scoop vanilla protein powder (I like Garden of Life!)

1. Spray a small or medium size pan with coconut oil spray and heat over medium on the stovetop.

2. As your pan is heating, combine all 3 ingredients in a blender or food processor and pulse until smooth (it shouldn’t take long!).

3. Pour the batter onto the heated pan, or spoon for better leverage! I like to make a bunch of small pancakes, but feel free to do a few larger ones! You’ll find that the batter will spread pretty quickly, so a little will go a long way. Heat for about 3 minutes a side, or until you start to see tiny bubbles in the pancake. I also like to check by trying to slide my flipper (is that what it’s called?!) underneath and if it pops up no problem, it’s ready to flip!

4. Cook the pancake on the other side for 2-3 more minutes. Place on a plate, then cover, so it stays warm while the others are cookin’! Repeat with the rest of the batter and keep in mind the first and sometimes second pancakes never come out perfectly! You’ll get the hang of it, and know that you may need to adjust the heat throughout so that they don’t burn.

Peanut Butter Frosting

1 tbsp peanut butter (I love Nuts N’More!)

2 tbsp almond milk or water

1. In a small bowl, heat the peanut butter and almond butter in the microwave for ~10 seconds, until they’re easy to stir together. *If your peanut butter is drippy, you can probably skip this step!

2. Drizzle on top of your pancakes and sprinkle on some cinnamon too, if you’d like! Dig in πŸ™‚

Dancing for Donuts | 3-Ingredient Protein Pancakes with Peanut Butter Frosting. [Gluten Free]

What’s your favorite way to fuel-up?

xo jordan


Slow-Cooker Thai Peanut Chicken.

To say that things have been busy around here is an understatement.

Tonight I start class back up again (last first day of school EVER!) and work has been a total circus. I knew my meals would get totally out of whack from running around, so I made sure to prep this super easy chicken to have for leftovers throughout the week. I can honestly say that I made it more out of convenience than anything else, but when I tried it and it tasted like heaven I was very pleased.

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

This versatile meal comes together in about 10 minutes of prep time. Throw everything in the crockpot and go about your business until 3ish hours later when you can dig in! It’s healthy, inexpensive, and if you’re a peanut butter lover like me you’re going to need to make this asap. My favorite is putting it in a collard wrap (who knew those were so delicious?!), just make sure you shave down the stem with a knife before you try to bend it otherwise it’ll snap! (Legally Blonde reference, anyone?)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Slow-Cooker Thai Peanut Chicken

(adapted from this recipe)

1.5 lbs boneless skinless chicken breasts

1 cup canned lite coconut milk

4 cloves garlic, minced

3/4 cup chunky natural peanut butter

2 tbsp honey

3 tbsp low sodium soy sauce

2 tbsp lime juice

2 tbsp cider or rice vinegar

1/2 tsp crushed red pepper

fresh cilantro

quinoa or collard wraps for serving

  1. In a slow-cooker, arrange the chicken breasts. In a medium bowl, whisk together the coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, vinegar and red pepper. Pour over chicken.

2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is tender. Reduce the heat on the slow-cooker to warm and shred the chicken. Let cook for 15 more minutes to allow the chicken to absorb the sauce.

3. Serve the chicken over quinoa and top with cilantro, or inside a collard wrap! Just be sure to trim the stem of the collard down to the same level as the leaf to make it easier to wrap. (I actually use 2 collard leaves in case one has holes so the sauce doesn’t seep through!)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Be back soon, friends. Have a great week!

xo Jordan

Treat Yourself: Baked Chocolate Donuts & PB Frosting.

Dancing for Donuts

Happy Monday, y’all!

Let’s do ourselves a favor as we inch our way towards Memorial Day weekend (aka the start of summer) and make ourselves a treat. And then eat it for breakfast…

Dancing for Donuts | Cake for BreakfastThese donuts are crazy delicious and surprisingly packed with protein and healthy things. Who knew?! They’re almost fudgy, sort of a cake-like brownie but without being too dry. I topped them with a smear of natural, unsalted peanut butter to give them an extra punch of flavor. But more importantly, what is better than chocolate and peanut butter together? Absolutely nothing. So I highly suggest making them today and having them each morning (and/or evening) to help get you through this week πŸ™‚

Dancing for Donuts | Baked Chocolate Donuts

Baked Double Chocolate Donuts & PB Frosting

(Adapted from Love from the Oven)

1 cup white whole wheat flour

1/2 cup sugar (I did slightly less)

1/4 cup cocoa powder

1/2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp vanilla extract

1 egg

1/2 cup greek yogurt (I used vanilla)

1/4 cup milk (any will do!)

1/4 cup vegetable oil

1/2 cup chocolate chips

1/4 cup shredded coconut (optional)

3-4 tbsp natural peanut butter (Trader Joe’s is my favorite!)

1. Preheat oven to 375 degrees. Spray donut pan with coconut oil or Pam.

2. In a mixing bowl, combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and cinnamon.

3. In a separate bowl, mix vanilla, egg, yogurt, milk and vanilla.

4. Combine dry ingredients with wet and add chocolate chips/coconut if using. Mix until just combined.

5. Spoon batter into donut pan making sure to push any batter away from the center. Bake for approximately 10-12 minutes.

6. When completely cooled, top with peanut butter. Store leftovers in an airtight container or ziploc bags (although you won’t have very many πŸ˜‰

Dancing for Donuts | Baked Chocolate Donuts