Flourless Breakfast Cookies

Whew, it's been far too long since I posted a new recipe. 

Long time no talk!

Are you down for some clean eating breakfast cookies? 

First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!

Anywho.

Let's talk about breakfast.

Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.

These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.

I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.

Flourless Breakfast Cookies

by Jennifer Trennum

Cook Time: 12 minutes

Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie

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Ingredients (12 cookies)

• 3 ripe bananas, mashed (about 1 cup)
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine sea salt
• 1 cup unsweetened shredded coconut, toasted
• 1 1/2 cups rolled oats
• 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins

Instructions

Preheat your oven to 350˚F and line a large baking sheet with parchment paper.

Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.

Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.

Bake for 12 minutes until golden brown around the edges.

Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.

Notes:

The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.

Nutritional Information

Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g

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I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.

Until then, happy breakfasting and keep it clean and unprocessed!

Enjoy!

Banana Protein Pancakes

Pancakes.

Sounds pretty indulgent.

As if you're cheating, right?

Well, you won't be with these!

If you've never had protein pancakes before I can almost guarantee you'll be in for a real treat. And if you're not a banana lover you may still want to give these a chance. The banana acts like a replacement for the oil or butter in an old-fashioned style pancake batter, and gives the pancakes a nice tropical hint of flavour. If you really don't want to use banana or you just don't have any on hand,  then you can replace it with about 1/3 cup unsweetened applesauce. This will work just the same.

You'll never know these are made of coconut flour/ ground oats + mashed banana + vanilla protein powder. Not to mention a few other healthy breakfast items like egg whites and natural peanut butter. The flavour of the coconut flour also adds to the tropical theme.

These protein pancakes will help keep you feeling full and nourished until lunchtime without all the guilt that a regular stack of pancakes might give you.

For a weekend treat, you might even want to consider these serving with small handful of dark chocolate chips.

Or maybe a drizzle of maple syrup.

A healthy dollop of almond butter.

...Fresh wild blueberries...

Maybe even all of the above.

Your pancakes just got an upgrade. You're most welcome.

Banana Protein Pancakes

Yields: 6 small pancakes

Ingredients

• 1 medium banana, mashed
• ¼ cup vanilla whey protein powder (I used North Coast Naturals Iso Protein)
• 1 tablespoon coconut flour (or oat flour)
• ½ cup liquid egg whites (4 egg whites)
• 1 tablespoon natural peanut butter
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

In a large bowl, combine all ingredients and whisk thoroughly until combined into a smooth batter.

Place a non-stick skillet over medium-high heat and lightly grease the pan with sunflower seed oil.

Once the pan is hot, pour about 3-4 tbsp (about 1/4 cup) of the batter onto the skillet, and cook until you see little bubbles appear on the pancake’s surface; about 3-5 minutes. Flip and cook for another 2-3 minutes or until golden.

Transfer to a plate to keep warm in the oven and repeat with remaining batter.

Top with fresh fruits, pure maple syrup, or nut butter.

To store leftovers

Refrigerate covered for up to 5 days or freeze for up to 3 months in an airtight container.

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Now just for giggles I thought I'd show you what my first two attempts looked like when cooking.

Ugh! So not pretty. This is what happens when you try multitasking while cooking pancakes.

Happy humpday.