This Mother’s Day, ditch the high priced, high calorie brunch specials and spoil the moms in your life with one of these delicious and healthy, protein-packed recipes all made with our FlapJacked Buttermilk Protein Pancake & Baking Mix.
Easy Savory Crepes
Recipe makes 4 servings, 2 crepes per serving.
Calories 161, Total Fat 5.5g, Protein 14g, Carbohydrates 14g, Fiber 3.5g.
Ingredients:
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1/2 cup FlapJacked Buttermilk Pancake & Baking Mix*
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1/2 tsp honey
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1/8 tsp salt
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1 cup almond milk
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1 egg + 1 egg white
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1 tbsp green onion
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1/2 cup grape tomatoes
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1/2 sliced avocado
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2oz smoked honey turkey breast
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1/4 cup non-fat greek yogurt
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Instructions:
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Place Baking Mix, honey, salt, eggs, and almond milk in blender and puree mixture until smooth and bubbles form on the top (about 30 seconds).
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Add green onions and let mixture sit for 15 minutes. Prior to cooking, give a little stir.
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Heat a 8" non-stick skillet over medium-low heat. Lightly spray pan with non-stick spray.
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Add 1/4 cup batter and swirl in pan to cover bottom of skillet. Cover and cook until bottom of the crepe is golden brown and looks dry on top (2-3 minutes).
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Loosen the edge of the crepe with a rubber spatula then with your fingers, quickly flip. Cook for an additional 1 minute and remove from pan.
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Place cooked crepe in a covered dish and repeat until batter is gone.
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Fill with desired fillings and ENJOY!
Tomato Tartlets
Recipe makes 6 servings, 2 tartlets per serving.
Calories 90, Total Fat 3g, Protein 6g, Carbohydrates 10g.
Ingredients:
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1/2 cup water
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1 tbsp mixed herbs (thyme, basil & oregano)
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1 tbsp extra virgin olive oil
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1/4 tsp onion powder
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1/8 tsp salt
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1 tomato
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Instructions:
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Preheat oven to 350°F.
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In a bowl, combine all ingredients except for the tomatoes. Mix with a spoon until you end up with a thick, sticky batter.
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Let batter sit and slice the tomato into twelve thin, small slices. Remove seeds from the tomato slices.
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Spray nonstick cooking spray in a muffin tin.
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Drop rounded tablespoons full of batter into each well of the muffin tin.
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Use your fingers to flatten each mound, spreading evenly in the well.
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Place each slice of tomato into each well and press down lightly into the batter.
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If desired, sprinkle a little bit of sea salt onto each tartlet. Place in the oven and cook for 14 minutes or until edges of each tartlet are golden brown. ENJOY!
Spinach & Mushroom Quiche Cups
Recipe makes 6 servings, 2 quiche cups per serving.
Calories 224, Total Fat 10.5g, Protein 18g, Carbohydrates 11g, Fiber 2.5g.
Ingredients:
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1–1/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix*
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1/2 cup water
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1 tbsp olive oil
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1/2 cup white mushrooms (chopped)
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1/4 cup diced red onion
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2 cups (fresh) baby spinach leaves
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4 eggs +4 egg whites
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1/4 cup almond milk
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6 pieces turkey bacon, cooked & chopped
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1/3 cup shredded Swiss cheese
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salt & pepper to taste
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Instructions:
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Put FlapJacked mix and seasoning in a bowl and whisk together. Add in water and stir until you have a thick, sticky dough. Place in the refrigerator.
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Place a large skillet over medium heat.
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Add the oil, mushrooms, onion, and season to taste with salt and pepper. Cook until onion are soft and the mushrooms are dry and lightly browned (10 minutes.)
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Add in spinach, stir and remove from heat (until slightly wilted). Set aside to cool slightly.
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Remove the dough from the refrigerator and cut into 12 equal pieces.
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Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
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Heat oven to 375˚F. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill out about half of the cup) and set aside.
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Whisk the eggs, egg whites, milk, and a pinch of salt and pepper until well combined. Stir in the cheese and chopped bacon, followed by the mushroom, onion and spinach mixture.
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Pour the egg mixture evenly between the muffin tins, filling each about halfway.
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Place in the oven and bake for about 20 minutes (until quiches are golden brown on top and set in the middle).
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Remove from the oven and let the pan cool for 10 minutes. Serve and ENJOY!