Looking for more protein in your breakfast try one of these recipes:
WHOLE WHEAT GREEK YOGURT PANCAKES
- ¾ c Greek yogurt
- 1 egg (or 2 egg whites)
- ½ c whole wheat pastry flour or use a protein powder for ½ the flour
- 1 tsp baking soda
- Combine the greek yogurt, egg, (** or and egg whites) until creamy
- In a separate bowl, combine the flour and baking soda.
- Mix the wet with the dry and stir until the batter is just combined. Let it rest for 10 minutes.
- Cook the pancakes as you would any other.
- You can add fruit to the recipe to make the pancakes more flavorful
Nutritional calculated without the protein powder options
for ½ = 225 Fat: 5.5g Carbohydrates: 25.38 Sugar: 3.38g Fiber: 3g Protein: 13.5
Chia seed Pudding
Chia seed pudding makes 2 servings
Prep time: 5 minutes
Soak time: 1-8 hours
Per serving (without fruit):
- 309 calories
- 20 g fat
- 45 g carbs
- 12 mg sodium
- 29 g fiber
- 15 g protein
2 cups unsweetened almond or rice milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping
- Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
- Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.