Kicking off the New Year with some of the greatest protein pancakes ever! I’ve teamed up with Orgain to share this sponsored recipe. It’s also the perfect opportunity to talk about my view on New Year’s resolutions and how I’m redefining them to fit my lifestyle.
I’m a firm believer in fresh starts and clean slates. The new year is the perfect time to redefine what resolutions and/or goals you would like to set in action for yourself. You have the power to put your best foot forward and take control of your future. Each day is an opportunity for you to make the most of that time and be better. You might be thinking to yourself, how can I be better this year? Well I’m here to tell you.
There are a number of ways you can level-up. Of course, I passionately advocate for a vegan lifestyle. You can work towards eating more plant-based meals – which helps the animals and our environment overall. You can also set attainable monthly goals. For instance, I want to practice patience and take more time to listen before I speak. Another big one for me is incorporating more yoga into my daily routine. Along with meditation and expressing gratitude daily to those that inspire me.
I believe that taking those common resolutions and redefining them to fit your life is the best place to start. What do you want to work towards in 2018? Maybe it’s a job promotion or actively helping those in need. Think about how you can reach that goal. Break it down into manageable steps. You can’t expect to get from A to Z overnight. Don’t discredit the work in-between, I know it’s hard but you’re worth it. Your goals and all your aspirations are worth the work needed to achieve them and your fullest potential.
Another goal of mine is sharing more content that is highly requested. On a daily basis I hear from so many of you that going plant-based means struggling to get in adequate levels of protein. Well, it’s actually easier than you may think and that’s why today’s recipe is so exciting! Protein pancakes are something I shared many many years ago. They’re quick to make, nutrient dense and super filling. If you make my recipe below, it’s over 30 grams of plant-based protein per serving. Making it even easier to meet whatever your protein needs may be.
If you’re interested in trying out Orgain’s plant-based protein powders, be sure to check out their site. Orgain is also hosting a HUGE $5,000 Renewal Getaway Sweepstakes. Check it out right now over at Orgain.com & @drinkorgain on Instagram.
One lucky winner will create a custom getaway for two… whatever or wherever it may be! You decide. Orgain pays. Your dream getaway awaits! Relax. Reenergize. Renew You.
NO PURCHASE NECESSARY. See Rules Orgain.com/renew Ends 1/31/18. #sponsored #NewYearRenewYou #GetPickyWithYourProtein
Gluten-Free Chocolate Protein Pancakes + Almond Vanilla Probiotic “Frosting”
Yield 2 servings
- 1 scoop Orgain Chocolate Fudge Protein
- ½ cup White Rice Flour
- ½ cup Rolled Oats
- 4 oz. Applesauce, unsweetened
- ¾ cup Non-Dairy Milk, unsweetened
- 2 tsp Cacao or Cocoa Powder
- ¼ tsp Baking Soda
- 1 tbsp Coconut Sugar, optional
- Fresh Berries, to top
Almond Vanilla Protein Frosting:
- 1 scoop Vanilla Bean Orgain Protein & Superfoods
- 3 tbsp Full Fat Coconut Milk
- 3-5 tbsp Non-Dairy Milk, I used Flax Milk
- ⅛ cup Raw Cashews or Cashew Butter
- ¼ tsp Almond Extract
- Liquid Stevia, to taste
In a blender or food processor, combine frosting ingredients and blend until smooth. Adjusting the liquid as needed.
Transfer to a small bowl and set in the fridge to chill.
In the same blender or food processor, add dry pancake batter ingredients and blend until smooth. I did rinse it out after making the frosting.
Transfer the dry ingredients base to a bowl and set aside.
Measure and add in your wet ingredients, adding back in your dry mixture. Pulse until well combined and smooth. Scraping down the sides as needed.
Bring a small non-stick skillet to medium low heat.
Measure out about 3 ounces of batter and pour into the center of the skillet. Cook for about 3-5 minutes per side. You may need to reduce the heat of your pan if the edges are browning too quickly.
Set aside and repeat until all the batter has been used.
Serve warm, topped with frosting and fresh berries.
Store cooled pancakes in an air-tight container for up to 5 days in the refrigerator or 3 months in the freezer. Reheat for one minute in the microwave or in a non-stick skillet over low heat, until warmed through. Alternatively you can line a baking sheet and reheat at 350 F. for 10-15 minutes.
Courses Breakfast, Lunch, Dessert
PIN IT FOR LATER!
This blog post was sponsored by Orgain but the opinions expressed are my own based on my experience.1