TIU Pancake Breakfast
Ingredients
1/2 banana
2 egg whites
1 scoop of protein powder (vanilla).
1/2 tbsp ground flax seeds
1 teaspoon of cinnamon (or a dash, you don’t really need to measure this out)
1 Scoop of Whey Crisps
Directions
Mix it all together with a hand held blender or fork. Pour into a preheated skillet (spray with canola oil), once the bottom has set, flip and finish cooking. Viola!
Adapted from recipes from: http://sarahfit.com/recipes/
Whole Wheat Pancakes (from mix)
Ingredients
1 cup Krusteaz Wheat & Honey Complete Pancake Mix
¼ cup Whey Crisps, natural unflavored
¾ cup Water
Directions
1. Combine pancake dry mix and Whey Crisps in a bowl.
2. Add water and mix together with a wire whisk. Batter will be slightly lumpy.
3. Pour about ¼ cup batter per pancake onto lightly greased and preheated 375°F griddle (medium heat).
4. Cook pancakes 1¼ – 1½ minutes per side, or until golden brown, turning only once.
Preparation Time: 5 minutes
Cooking Time: 3 minutes
Serving Size: 2 servings (~3 pancakes each)
French Toast with Caribbean Salsa
Ingredients
¼ cup Mango, diced
¼ cup Pineapple, diced
2 tsp Lime Juice
1 tsp Coconut, shredded
1 scoop Whey Crisps, natural unflavored
¾ cup Skim Milk
½ tsp Cinnamon
1 Egg
¼ tsp Salt
4 slices Multigrain Bread
Directions
1. In a small bowl, combine mango, pineapple, lime juice and coconut. Set aside.
2. Preheat a large nonstick skillet or griddle over medium high heat. Spray lightly with cooking spray.
3. Whisk together Whey Crisps, milk, cinnamon, egg and salt. Dip bread in mixture and place in hot pan. Cook, turning once, until golden brown on both sides. Repeat with remaining slices of bread.
4. Serve immediately with Caribbean Salsa
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serving Size: 4 servings
