Greek Yogurt Oatmeal Pancakes - High Protein

It's kinda weird, but I LOVE to eat breakfast foods at night or just whenever. I guess it's mainly cause I usually experiment with new recipes during the evening or I get too excited to wait until the next day to make my breakfast. Haha.. either way.. breakfast food is awesome! I have been looking forward to trying to recipe for about two months now. I just never got the chance to make them since the holidays came up and I was busy with school. I decided to add whole wheat flour into the batter since I'm making the pancakes for my boyfriend as well. I would say that he isn't a big fan of Greek yogurt so hopefully he doesn't notice a WHOLE CUP of Greek yogurt in his pancakes. I would say that this is a successful recipe if he doesn't notice. Hahaha.

The picture looks like all my other pancake recipe but I promise it is not the same :)

Recipe adapted from This Mama Cooks.

Yields: ~ 3-4 servings - 2-3 pancakes per person

Ingredients:
1 cup instant oatmeal
1/2 cup whole wheat flour - optional, eliminate for healthier alternative
6 egg whites
1 cup Greek yogurt
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
1 tbsp agave nectar (or other sweeteners)
1/2 tsp baking powder

Blend the instant oatmeal until grounded. Combine all ingredients and mix together using a whisk or you just blend all the ingredients together.

Heat the pan on high then reduce the heat to low. Coat the pan with oil. Use a 1/4 cup measuring cup to pour the pancake batter onto the pan. Flip the pancakes once the batter starts to bubble.

**Note: The pancakes have a tangy taste because of the Greek yogurt. Add agave nectar or maple syrup and fruits to balance out the tangy taste.

Nutrition facts do not include fruits or syrup used to top the pancakes.

Source: Calorie Count

Fluffy Wheat Oatmeal Pancakes

I love pancakes. I decided to make another pancake alternative! It never hurts to have different recipes to fall back on :) 

Recipe adapted from Diane, A Broad.

Yields: 5 pancakes

Place the egg, almond milk, olive oil, sugar and vanilla extract into a large bowl.

1 egg
1/3 cup unsweetened almond milk
2 tbsps olive oil
2 tbsps sugar
1/2 teaspoon vanilla extract

Whisk ingredients to combine.

Place instant oatmeal into a blender. Blend until the oatmeal is grounded.

1/2 cup instant oatmeal

Place oatmeal, flour, baking soda and salt into the mixture.

1/2 cup wheat flour
1 1/2 teaspoons baking powder
a pinch salt

Combine mixture with a whisk. The mixture should look like the picture below. If the mixture is too thick, add a little more milk.

Heat a skillet on high and wait for the pan to warm up then turn the heat to medium-low to cook the pancakes. Drizzle some olive oil onto the skillet and spread it around the pan. Use a 1/4 measuring cup to scoop the pancake batter and place the mixture onto the pan.

Wait until the edges of the pancakes pop up and the surface of the pancake bubbles; flip the pancake and cook the other side.

Enjoy your pancakes with fruits, nut butters or any type of syrup. I used bananas and agave nectar in the picture below. :)

Quick & Healthy Banana Oatmeal

I'm always looking for an easy and healthy breakfast in the morning especially if I wake up early. My go to healthy breakfast is instant oatmeal. I saw this recipe idea on an instagram post but modified the ingredients to how I like it. 

This is a quick, tasty and healthy breakfast! Those three combinations make the perfect breakfast in my opinion. What can beat that?!

Yields: 1 serving

Mash 1/2 of a banana into a medium/large bowl. Add instant oatmeal and combined with banana. Add 1/2 cup of almond milk (more or less depending on the consistency you like).

1 medium ripe banana
1/3 cup instant oatmeal
1/2 cup unsweentened almond milk

Microwave for 1 minute 30 seconds. Slice the other half of the banana into the oatmeal. You can add other toppings that you might like as well.

1/2 tbsp peanut butter - optional

I added sliced bananas and peanut butter into my oatmeal :)

1 serving of oatmeal including banana, unsweetened almond milk, and 1 tsp peanut butter.

Source: Calorie Counter

Oatmeal Cookie Butter White Chocolate Chip Almond Cookies

Hi everyone!!

Welcome to my first blog post EVER. I hope you enjoy the recipes that I have adapted from other websites. I will also be posting some of my simple healthy recipes later on.

Over the past two years, I have looked at hundreds of blogs. I always wanted to create my own but I have a difficult time writing down my thoughts. I still thought it was a good idea anyways to create a blog to share the little changes I make in the recipes I find.

Baking helps me relieve stress but at the same time, it gives me stress. Isn't that a little ironic? I love to bake. I enjoy the happiness my baking brings to my family. At the same time though, I am always stress about my baking because I want my family to enjoy my baking. I guess I just need to learn that I can't impress everyone and just love what I do.

I shop at Trader Joe's every week and sometimes I end up going there at least three days. I know it's a little ridiculous but I always end up forgetting something or thinking of something new I want to make. I also hear people talk about cookie butter all the time. One day while I was at check out, I saw a jar of cookie butter. I decided it was time to try it. When I got home though, I looked at the ingredients and realized that cookie butter was extremely UNHEALTHY. I couldn't get myself to eat cookie butter alone. I hopped onto Pinterest and found a recipe that incorporated cookie butter. I could spend HOURS on Pinterest looking at recipes that I probably never end up making. I enjoy it anyways.

Recipe adapted from The Cookin' Chemist.

Yields: about 46 cookies w/sliced almonds, 49 cookies w/o sliced almonds (when use 1 tablespoon cookie scooper)

Preheat the oven to 350F degrees.

Combined the following ingredients in a small bowl. Whisk together and set aside.

3/4 cup flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt (a little more than a pinch)

In a stand mixer bowl, slice the stick of butter into small pieces. Combine the butter and sugar until light and fluffy (the mixture should look like the image below).

Add the egg and vanilla; mix until well incorporated. Add the cookie butter; mix until combined. Add the flour mixture (This is when the mixture starts to smell AMAZING).

1/2 cup (1 stick) butter - at room temperature
1/4 cup white sugar
1/4 cup brown sugar - packed
1 large egg
1 tsp vanilla extract
1/2 cup Cookie Butter from Trader Joe's

Add the ingredients below using a rubber spatula. You mix the oats in the stand mixer to make it easier.  

1.5 cups of old-fashion instant oats
1 cup of white chocolate chips - you may also use milk chocolate chips instead
1/2 cup of sliced almonds - optional

The mixture should look like the image below when all ingredients are combined. The batch of cookies below do not contain sliced almonds. 

After all the ingredients are mixed together, use a 1 tablespoon cookie scooper to form the cookie dough. I find that using a cookie scooper is way easier to form the dough and it keeps your hands clean. :) Place the each scoop on a baking sheet lined with parchment paper or a silicon baking mats. I usually place 12 scoops of cookies per baking sheet and use two baking sheets to alternate.  

Bake the cookies for  8-10 minutes depending on your oven. I find that my cookies bake best in 9 minutes. Using a spatula, move the cookies onto a cooling rack. Let the cookies cool and enjoy :) 

Note: Keep the cookies in an airtight tupperware to ensure freshness.