White Garlic Portabella Pizzas

White Garlic Portabella Pizzas

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

8 large portabella mushroom caps
2 tablespoons olive oil
5 cloves garlic
1 cup crème fraiche
½ cup Parmesan cheese
½ teaspoon salt
1 teaspoon coarse ground black pepper
1 cup artichoke hearts (canned or frozen), chopped
½ cup fresh basil, chopped
1 cup goat cheese

Directions

1- Begin by preheating the broiler. Heat a large skillet over medium heat.

2-Brush the mushroom caps with olive oil on both sides and place them in the preheated skillet.

3- Cook for approximately 3 minutes per side, or until tender but firm.

4-Remove the mushroom caps from the skillet and set them aside.

5-Add the remaining olive oil to the skillet, along with the garlic.

6-Cook the garlic, stirring frequently, for 2 minutes.

7- Add the crème fraiche, Parmesan cheese, salt, and coarse ground black pepper.

8-Mix well and cook over medium heat for 2-3 minutes.

9-Spoon the white garlic sauce into the gill side of each of the mushroom caps.

10-Top each with the artichoke hearts, basil, and goat cheese.

11-Place the portabella pizzas under the broiler for 3-5 minutes, or until the tops are golden brown. Serve immediately.

Nutritional Information (per serving)

Calories 395.5, Total Fat 31.9 g, Saturated Fat 16.9 g, Total Carbs 13.4 g, Dietary Fiber 7.4 g, Sugars 4.3 g, Protein 17.4 g

Blue Buffalo Chicken Wraps

Blue Buffalo Chicken Wraps

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

¼ cup mayonnaise
¼ cup buttermilk
2 cloves garlic, crushed and minced
2 teaspoons fresh chives, chopped
½ cup blue cheese crumbles
1 pound boneless, skinless chicken breast, cubed
½ teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon granulated garlic
1 tablespoon butter
1 cup celery, diced
½ cup cayenne pepper sauce
1 avocado, sliced
4-8 large butter lettuce leaves

Directions

1-In a bowl, combine the mayonnaise, buttermilk, garlic, and chives. Using a whisk, blend together until well mixed.

2- Add the blue cheese crumbles and stir. Set aside. Season the chicken with the salt, black pepper, and granulated garlic.

3-Heat the butter in a large skillet over medium heat.

4-Add the chicken and cook for 1-2 minutes. Next, add the celery and stir.

5- Cook, stirring frequently, for 5-7 minutes, or until the chicken is browned and cooked through.

6- Pour the cayenne pepper sauce into the skillet and stir, making sure the chicken is evenly coated in the sauce.

7-Lay out the butter lettuce leaves. You can use one per wrap, or use two for a slightly larger, more secure wrap.

8- Spoon a serving of chicken into the center of each leaf.

9- Top each portion with the blue cheese dressing and avocado slices.

10-Wrap and serve immediately.

Nutritional Information (per serving)

Calories 375.5, Total Fat 25.1 g, Saturated Fat 7.9 g, Total Carbs 6.5 g, Dietary Fiber 3.7 g, Sugars 1.2 g, Protein 31.2 g

Blackberry Chicken Salad

Blackberry Chicken Salad

Servings: 4
Prep Time: 15 minutes
Cook Time: None

Ingredients
1 pound boneless, skinless chicken breast, cooked and cubed
½ cup celery, diced
½ cup red onion, diced
½ cup water chestnuts, chopped
1 cup fresh blackberries, halved
¼ cup light mayonnaise
¼ cup plain yogurt
1 tablespoon apple cider vinegar
1 tablespoon fresh rosemary, chopped
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon black pepper

Directions

1- In a large bowl, combine the chicken, celery, red onion, water chestnuts, and blackberries.

2-In another bowl, mix together the light mayonnaise, plain yogurt, apple cider vinegar, rosemary, lemon zest, salt, and black pepper. Using a whisk, mix until completely blended.

3- Add the dressing to the chicken mixture and stir, working the dressing through the salad as much as possible.

4-Cover and refrigerate for 2 hours before serving.

Nutritional Information (per serving)

Calories 267.8, Total Fat 11.2 g, Saturated Fat 2.2 g, Total Carbs 12.7 g, Dietary Fiber 3.0 g, Sugars 5.4 g, Protein 28.2 g

Deviled Egg Scramble

Deviled Egg Scramble
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients
1 tablespoon butter or margarine
½ cup sweet yellow onion, diced
½ cup roasted red peppers, chopped
1 tablespoon capers
5 eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1 teaspoon fresh chives, chopped

Directions

1-Heat the butter or margarine in a skillet over medium heat.

2-Once melted, add the sweet yellow onion and sauté for 2 minutes.

3-Add the roasted red peppers and the capers.

4-Cook, stirring frequently, for an additional 2-3 minutes, or until the onions are softened and beginning to caramelize.

5- To the beaten eggs, add the Dijon mustard and the prepared horseradish.

6- Whisk together until well blended.

7-Spread the onion and pepper mixture out over the surface of the skillet.

8-Pour the egg mixture into the skillet.

9- Continue cooking, scrambling the eggs until they are cooked to your desired doneness.

9-Transfer the eggs to serving plates and garnish with chives before serving.

Nutritional Information (per serving)

Calories 270.8, Total Fat 17.9 g, Saturated Fat 7.7 g, Total Carbs 8.0 g, Dietary Fiber 1.6 g, Sugars 2.6 g, Protein 17.0 g

Pear, Spinach, and Goat Cheese Omelet

Pear, Spinach, and Goat Cheese Omelet

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients
1 tablespoon butter or margarine, divided 1 cup pear, thinly sliced
3 cups spinach, chopped
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon coarse groundblack pepper
4 eggs, beaten
½ cup goat cheese

Directions
1-Heat half the butter in a medium-sized skillet or omelet pan over medium heat.

2- Add the pear and cook, stirring frequently, for 1 minute.

3-Next, add the spinach and season the mixture with the nutmeg, salt, and black pepper.Continue cooking until the spinach is wilted and the pears are tender.

4- Using a slotted spoon, remove the contents from the skillet and set them aside.

5-Add the remaining butter to the skillet and increase the heat to medium high.

6-Pour the eggs into the skillet. (Note: You can add all the eggs at once and divide up the finished dish into two portions, or you can add half the eggs, cook, add the fillings and the repeat for the second omelet.)

7-Swirl the skillet to ensure that the eggs cover the bottom surface.

8-As the edges of the eggs begin to set, carefully lift up the edges to allow more liquid egg to flow to the outside.

9-Repeat this one or two more times, until the egg is mostly set.

10-Spread the pear and spinach mixture out over half of the omelet.

11-Sprinkle goat cheese over the spinach.

12-Cook for 1-2 minutes, or until the cheese begins to melt.

13-Carefully fold the other side of the omelet over onto the side with the filling.

14-Remove the omelet from the skillet and serve immediately.

10 Smoothies That Melt Belly Fat

1-Strawberry and Coconut Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 2 cups frozen strawberries

• 1 cup coconut milk

• 1 tbsp coconut butter

• 1 nectarine, chopped

Directions:
Combine all ingredients in a high speed blender and blend until smooth.

2-Revitalizing Tomato Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 1-2 cubes frozen spinach

• 3 tomatoes, cut

• 1 carrot, chopped

• ½ celery rib, chopped

• ½ cup mint leaves 

> a pinch of salt and black pepper

Directions:

Combine all ingredients in a high speed blender and blend until smooth.

3-Detox Support Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 1-2 ice cubes

• 1 cup water

• ½ avocado, chopped

• 2 carrots, chopped

• 1/2 raw beet, peeled and chopped

• 1/2 lemon, juiced

• black pepper and salt, to taste

Directions:

Combine all ingredients in a high speed blender and blend until smooth.

4-Peach and Cucumber Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 2-3 ice cubes

• 1 small cucumber, peeled and chopped 1/2 banana, peeled and chopped

• 1 large peach, chopped

Directions:

Combine the ice, water, banana, peach and cucumber in a high speed blender. Blend until smooth and serve.

5-Camomile, Peach and Ginger Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 4-5 ice cubes

• 1 cup camomile tea

• 1 lime, juiced

• 2 large peaches, chopped

• 1 tsp grated ginger

Directions:

Combine all ingredients in a high speed blender and blend until smooth.

6-Strawberry and Arugula Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 2 cups frozen strawberries

• 1 cup unsweetened almond milk

• 10-12 arugula leaves

• 1/2 tsp ground cinnamon

Directions:

Combine ice, almond milk, strawberries, arugula and cinnamon in a high speed blender. Blend until smooth and serve.

7-Emma's Amazing Smoothie

Serves: 2

Prep time: 2-3 min 

Ingredients:

• 1 frozen banana, chopped

• 1 cup orange juice

• 1 large nectarine, sliced

• 1/2 zucchini, peeled and chopped

• 2-3 dates, pitted

Directions:

Combine all ingredients in a high speed blender and blend until smooth.

appliednutrition, Green Tea Fat Burner, 90 Fast-Acting Liquid Soft-Gels

8-Good-To-Go Morning Smoothie

Serves: 2

Prep time: 2-3 min 

Ingredients:

• 1 cup frozen strawberries

• 1 cup apple juice

• 1 banana, chopped

• 1 cup raw asparagus, chopped

• 1 tbsp ground flaxseed

Directions:

Combine all ingredients in a high speed blender and blend until smooth.

9-Endless Energy Smoothie

Serves: 2

Prep time: 2-3 min 

Ingredients:

• 1 frozen banana, chopped

• 11/2 cup green tea

• 1 cup chopped pineapple

• 2 raw asparagus spears, chopped

• 1 lime, juiced

• 1 tbsp chia seeds

Directions:
Combine all ingredients in a high speed blender and blend until smooth.

10-High-fibre Fruit Smoothie

Serves: 2

Prep time: 2-3 min

Ingredients:

• 1 frozen banana, chopped

• 1 cup orange juice

• 2 cups chopped papaya

• 1 cup shredded cabbage

• 1 tbsp chia seeds

Directions:

Combine all ingredients in a high speed blender and blend until smooth.

Creative Cashew Cheese, Tomato, Basil and Watercress

Creative Cashew Cheese, Tomato, Basil and Watercress

The vegan cheese in this dish isn’t the easiest to make, but it is absolutely worth it. With it we’ve got this wonderful caprese dish, which is fresh, titillating and full of honest flavors, in the way only the Italian kitchen ever seems to be able to manage. So what am I saying? It’s never the easy things you remember and this is a dish you won’t soon forget.

Preparation time:

30 minutes

Cooking time:

0 minutes (needs 28 hours to culture)

Serves: 4

Nutrition Facts Per Serving

Calories 403
Protein 25.3 g
Cholesterol 0 mg
Fat 44.8 g
Carbohydrates 89.3 g
Fiber 7.7 g
Sodium 1244 mg

Ingredients

• 2 French baguettes, split lengthwise and cut in half crosswise.

• 3-4 large roma tomatoes, sliced ¼ inch thick Sea Salt & Freshly ground black pepper Pinch of freshly grated nutmeg Fresh basil

• 1/2 teaspoon white pepper Basil oil for drizzling

• 2 cups whole raw cashews

• 1 cup watercress

• 2 tablespoons chopped fresh tarragon

• 2 tablespoons chopped fresh chives

• 2 tablespoons of olive oil

• 1 tablespoon of chopped basil

• 1 tablespoon nutritional yeast flakes

• 1 tablespoon onion powder

• 1 teaspoon probiotic

• 1 teaspoon sea salt

Directions

• First, you need to make the cashew cheese. To do this, put the cashews in a bowl and put in enough cold water that they’re covered. Put a lid on the bowl and refrigerate them for anywhere from 12 to 14 hours.

• Combine 2 tablespoons of water with the probiotic powder mix it up until the resulting mixture is smooth. Put the nuts in a blender, along with the mixture you just made and blend the result on high for several minutes. Stop every little bit of time to scrape the nuts off the side, so that no chunks are left over. You want the mixture to be smooth. Take a sieve and apply three layers of rinsed and squeezed cheesecloth to the inside, making sure there’s plenty of overhang over the edges. Set this into a bowl then take the mixture from the blender and pour it inside.

• Take the excess cheesecloth, collect it together, seal it and squeeze the mixture down through the cheesecloth and the sieve.

• Put some heavy objects onto the cloth (cans will work) and leave it in a warm place for 14 to 16 hours. This will allow the cheese to culture.

• Afterward, put the cheese in a medium bowl.

• Add the onion powder, nutritional yeast, white pepper, nutmeg and salt, while mixing. When it’s all mixed together, take a sheet of parchment paper and scoop the mixture into the middle of it. Carefully, roll the paper so that you ve got a 2-inch diameter log. This goes into the refrigerator for at least several hours but preferably overnight. It will turn firm.

• Spread the herbs and pepper onto a tray, take the log, unwrap it and then roll it in the mixture of herbs, so that the surface is coated. Cut the log into thin slices, about 1/4 of an inch across.

• Take our baguettes, slice them in half and put your watercress on the bottom half. Take the basil oil and drizzle it over the cress, then add tomato, season it with salt and pepper, and finally add a slice of the

• cheese. Put the other half of the baguette on top and serve immediately (otherwise you’ll lose the baguette’s crispiness).

Roast chicken with peaches, honey and lavender

A perfect summer dish. It takes little effort and is great to serve in the garden. Don’t go mad with the lavender, it will taste sickly if you use too much.

 SERVES 4 – 6 

• 3 tbsp olive oil 

• sea salt flakes and pepper 

• 1.8kg (4lb) chicken, skin-on, jointed into 8, or 8 good-sized skin-on bone-in chicken thighs

•  200ml (7fl oz) medium white wine

•  3 tbsp white balsamic vinegar 

• 4 tbsp lavender honey 

• 5 small, slightly under-ripe peaches 

• 8 sprigs of fresh lavender

•  Preheat the oven to 190°C/375°F/gas mark 5. 

• Heat 1 tbsp of the oil in a frying pan, season the chicken joints and brown them on each side so they get a good colour. You can do this in batches.

• Put the chicken joints or thighs into a very large, broad, shallow ovenproof dish (both the chicken and the peaches need to be able to lie snugly together in a single layer).

• Pour the oil out of the pan but don’t clean it. Return it to the heat and deglaze the pan with the wine, scraping to dislodge all the bits of flavour there. Boil this until it has reduced to about 100ml (3½fl oz), than add 1½ tbsp each of the balsamic vinegar and honey. Stir to dissolve the honey, then pour over the chicken.

• Halve and pit the peaches and cut each half in two. Dot these in around the chicken. Season with salt and pepper. Brush each piece of peach with a little olive oil, then whisk the remaining honey and balsamic together with a fork. Drizzle this over the chicken and peaches and scatter with the lavender (leave some sprigs of lavender whole, use just the flowers from others).

• Roast in the hot oven for 40 minutes. The chicken should be cooked through and glazed with the honey and the peaches should be slightly caramelized in patches. If you stick the tip of a sharp knife into the underside of a thigh, the juice that runs out should be clear.

• Serve in the dish in which the chicken has cooked (you can transfer it all to a warmed platter if you prefer, but be careful as the peaches will be soft and could easily fall apart). Serve with olive oil-roast potatoes and green beans.

7 Breakfast recipes for diet

1. Mushroom Bacon Avocado Sandwich Serves

 Ingredients

• 2 thick slices avocado 
• 2 Portobello mushrooms
•  ½ lb. bacon Several leaves of Lettuce (or some other type of greens)

Directions

1. Slice the bacon strips in halves, and then cook them covered to your liking.

2. Remove the bacon and leave it to drain on a plate. 

3. Pour off most of the bacon grease (for later use) then return the pan back to the heat to keep hot. 

4. Slice off the stem of the Portobello mushroom caps so that the whole cap is leveled and flat.

5. Place the Portobello mushroom caps in the bacon pan and cook for about 2 minutes on medium heat. 

6. Place the cooked caps on a plate then stack the lettuce, avocado, bacon, and then top cap in that order.

2. Egg Muffins

Serves 12

Ingredients

• 12 eggs
•  1 tablespoon of olive oil
•  2 cups of spinach, chopped
•  1 chopped red bell pepper
•  1 cup of finely chopped mushrooms 
• ¾ pound of nitrate-free ham slices 
• Salt and pepper to taste

Directions

1. Preheat your oven to 350 degrees Fahrenheit. 

2. Heat the olive oil in a medium sized skillet. Lay two ham slices in each muffin tin while the olive oil heats up. To form a cup shape, press down the slices. 

3. Once the oil is, add the bell pepper and mushrooms, and cook for a few minutes until the vegetables begin caramelizing and softening. Add the spinach to the now cooked vegetables and cook until just wilted.

4. Add a heaping spoonful of veggies atop the ham slices.

 5. Crack an egg into the veggie and ham lined muffin tin.

6. Bake for around 12-15 minutes or until the egg whites cook through.

7. Remove from the oven and sprinkle with pepper and salt.

3-Pumpkin Spice Muffins Yields

12 muffins

Ingredients

• 1 teaspoon of lemon juice 
• ¾ teaspoon of baking soda
•  ¼ teaspoon of ground cloves
•  ½ teaspoon of ground ginger
•  1 teaspoon of ground cinnamon
•  6 eggs
•  ¾ cup of maple syrup 
• ½ cup of pumpkin puree 
• ¾ cup of coconut flour

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

 2. Line a standard muffin tin with 12 silicone-baking cups or parchment paper. 

3. Combine all the ingredients in a large mixing bowl and stir well with a whisk to break up any clumps. 

4. Divide the batter into the 12 baking cups and bake for 25-30 minutes at 350 degrees Fahrenheit until the centers are firm and the edges are golden. 

5. Let the muffins to cool in the pan for 10 minutes then transfer them to a wire rack to cool completely. 6. Place the muffins in sealed containers and store them in the fridge for 1 week or in the freezer for up to 6 months.

4- Sweet Potato Waffles

Yields 2

Ingredients

• 1/3 cup of almond milk 
• ½ teaspoon of salt 
• 1 cup of almond flour 
• ½ teaspoon of nutmeg 
• 2 tablespoons of coconut flour 
• 2 eggs 
• ½ teaspoon of baking soda 
• 1 ½ teaspoons of vanilla
•  1 teaspoon of cinnamon 
• 2 tablespoons of maple syrup 
• 1 medium sweet potato, cooked and skin removed 
• ½ tablespoon of coconut oil

Directions

1. Preheat the waffle iron

 2. In a large bowl, mix all the dry ingredients. 

3. In a separate medium bowl, whisk together all the other (wet) ingredients. 

4. Pour the wet ingredients into the dry ingredients and mix until combined.

 5. Pour the batter (since it will be thick, use a spatula to spread it out) onto the waffle iron and cook the batter in accordance with your waffle manual.

5- Apple and Bacon Sausage

Yields 14 to 18 patties

Ingredients

• 2 lbs. ground pork Dash of cayenne powder
•  ¼ teaspoon of ground cloves
•  1-2 teaspoons of sea salt (according to personal taste)
•  ½ teaspoon of ground black pepper 
• ½ tablespoon fresh lemon juice
•  1 tablespoon molasses (or honey, just a little less)
•  2 teaspoons of dried sage leaves (2 tablespoons of fresh chopped) 
• 1 tablespoon of dried or fresh rosemary 
• 1 medium apple, quartered and cored 
• ¾ cup of chopped leeks (the white ends)
•  4-5 thickly cut strips of smoked bacon

Directions

1. Bake the bacon strips on a baking sheet for a few minutes at a temperature of 400 degrees Fahrenheit until they are about half way done. 

2. Place all the ingredients apart from the pork into your food processor and process until everything is finely chopped. 

3. Add the ground pork into the finely chopped mixture in the processor and pulse for only a couple of seconds until well mixed.

4. Throw a bit of the mixture into a pan and cook then taste to know if they require extra acid or salt before you make them into patties. Afterwards, make them into patties and place them on a baking sheet. 

5. Bake for 30 minutes in the oven at 350 degrees Fahrenheit.

6-Shashuka

Serves 3

Ingredients

• 6 eggs Salt and black pepper 
• 2 tins of chopped tomatoes
•  1 pinch of saffron 
• 2 teaspoons of smoked paprika
•  2 red peppers cut into strips
•  2 garlic cloves, finely chopped
•  1 onion, finely diced
•  1 tablespoon of fennel seeds 
• 1 tablespoon of extra virgin oil Finely chopped coriander

Directions

1. Heat the oil up then add the fennel seeds and leave them to cook for a minute. 

2. Add the garlic and onion and cook for 3 more minutes. 

3. Add the pepper, tomatoes, salt, spices and peppers and cook for 25 more minutes until the peppers become soft (add more water as you go).

 4. Make some small wells on the tomato sauce then drop in the eggs and cover. Cook for another 5 minutes until the egg whites are cooked. 

5. Serve with spinach.

7-Almond Flour Pancakes

Serves 2

Ingredients

• 2 large eggs 
• ¼ teaspoon of sea salt 
• 1 tablespoon of coconut oil, divided 
• ¼ teaspoon of nutmeg, fresh 
• 1 cup almond flour
•  ¼ cup of water
•  ½ cup of applesauce, unsweetened
•  ½ cup of berries, fresh
•  1 tablespoon of coconut flour

Directions

1. Combine the eggs, applesauce, nutmeg, sea salt, almond flour and water in a bowl then mix them completely with a fork. The batter will appear thicker than normal mix. 

2. Pour the coconut oil on a non-stick frying pan and heat it over medium-low heat.

 3. Pour ¼ cup of the batter on the pan once it is fully heated. Slightly spread out the batter if desired. 

4. When bubbles begin showing on the top, flip it like a normal pancake, then cook for one or two more minutes.

 5. Add more oil to the pan and repeat the process with the remaining batter.

 6. Serve and top with some fresh berries.

Protein rich Vegan Omelet

Protein rich Vegan Omelet

You should not miss your weekly omelet if you decide to go vegan! Instead, you can easily replace it with this delicious protein rich vegan recipe made with chickpea flour. Chickpea flour (besan) is readily available in most Asian grocery stores. Note that 100 grams of chickpea flour contain 22 grams of protein, 100 grams of chia seeds contain 17 grams of protein, 1 cup of soy milk contains 8 grams of protein, and 1 ounce of Tahini will give you 4.5 grams of protein. 

Ingredients

• ½ cup chickpea flour

• 1 cup unsweetened soy milk

• 1 tbsp. tahini

• 2 tbsp. ground chia seeds

• 1 tbsp. nutritional yeast

• Salt to taste

• ¼ tsp. onion powder

• ¼ tsp. garlic powder

• ½ tsp. yellow mustard

• ⅛ tsp. paprika

• Filling: cooked spinach, sautéed mushrooms, olives or any other vegetable of your choice.

Method

1-Mix the flour with a little tahini, mustard and soymilk to make a sticky paste. The batter should be readily flowing like pancake batter and free from lumps.

2- Add salt, paprika, chia seeds, onion and garlic powders and nutritional yeast and whisk until smooth. 

3-Heat up the skillet.

4-  Add a teaspoon of oil (or coat the skillet with the spray) and spread evenly. Add a tablespoon of the batter and spread around like a crepe (not as thin though - ideal consistency would be that of an omelet). Add a teaspoon of oil to the sides to prevent sticking.

5-  Cover and cook for a few minutes.

6-  Lift and cook the other side. Add some more oil.

7-  Omelet is done once it turns reddish brown. Add the filling and fold in half. Leave on the skillet for a few more minutes to warm the filling. Serve hot.

Sources :

https://www.wikipedia.org/

Vegan Banana Pancakes

Vegan Banana Pancakes

These high protein vegan pancakes are made using soymilk, vegan butter or vegetable/coconut/olive/hazelnut oil. Plant protein powder replaces regular flour which ensures that these pancakes are super protein rich despite not containing any eggs. 

Ingredients

• ⅓ cup plant protein powder

• ⅓ cup ground flaxseed powder

• 1 ½ tbsp. sweetener (ideally maple syrup but you can use 1 or 2 packets of Stevia powder)

• ¼ tsp. baking soda

• ⅓ cup vanilla flavored soymilk

• ⅓ cup non-dairy yogurt or kefir

• 1 tsp. vanilla extract

• ½ tsp. cinnamon powder

• ½ mashed ripe banana Pinch of salt Vegetable oil spray

Method

1- In a bowl, mix the plant protein powder, flax seed powder, baking soda, salt, and cinnamon. 

2- Next add the vegan milk, kefir, and mashed banana. Also add in the vanilla extract. 

3-Use a hand blender on above mixture or you could simply process it in a food processor until you get a batter-like consistency. 

4- Heat a large non-stick skillet or cast iron pan.

5- Spray the vegetable oil over it. 

6- Once hot, pour a tablespoon of batter in the center of the skillet and spread it to 2-3 inches diameter.Cook for a few minutes until the mixture bubbles over.

7- Turn and cook on the other side until the color turns golden brown. 

8- Repeat with remaining batter.

9-  Serve hot drizzled with maple syrup and non-dairy whipped cream topping. (Recipe for non-dairy whipped cream follows).