Cinnamon Roll Protein Pancakes

Look, let’s just call it like it is. Mondays don’t rock.

They start early, end late, and somewhere in between you have to take care of both weekend recovery and weekend regrets (I’m talking to you, fried egg sandwich from Max’s Wine Dive). And regardless of if the week ahead of you is full of first exams or free time, you know it’s going to be a long time before you can get another taste of that buzzy, what’s-going-to-happen-tonight feeling that only comes with Friday/Saturday territory.

So, yeah. Mondays suck. But what if I told you I have a pretty surefire way to get them started off on the right foot? Spoiler alert: it involves pancakes. Cinnamon Roll Protein Pancakes | The Slender Student

Cinnamon roll protein pancakes.

I know it’s a lot to ask of you for a weekday breakfast, but I promise you that these are worth it. Think about it. You can start your week off with a filling, healthy breakfast that’s all weekend-flavored. If you prepare the pancake batter the night before, you’ll still have plenty of time to wash the crusted drool from your sleepy, Monday morning face as these cook on the stove.

Cinnamon Roll Protein Pancakes | The Slender Student

Cinnamon Roll Protein Pancakes
Servings: 1 | Calories per serving: 346
Fat: 5.8 g (Sat Fat: 2.9 g) | Carbohydrate: 36.5 g | Fiber: 6.0 g| Protein: 38.5 g

ingredients:

1/3 C instant oats, dry

1 scoop vanilla whey protein powder

1/4 C liquid egg whites

1/4 C + 1 T fat free Greek yogurt

1/2 small banana

1 t vanilla extract

1/2 t cinnamon

1 T reduced fat cream cheese

1-2 T unsweetened almond milk

1 packet sweetener

PAM Original nonstick spray

 

directions:

1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, vanilla, and cinnamon. Blend until smooth.

2. In a large skillet coated with PAM, begin cooking the pancakes over medium-high heat, about 4-5 minutes on each side.

3. While the pancakes are cooking, spoon the remaining tablespoon of Greek yogurt and cream cheese in a small bowl. Microwave for 10 seconds to soften and stir until smooth. Add almond milk until your “icing” reaches the desired consistency and sweetener until it reaches the desired sweetness.

4. Stack your cook pancakes, pour on the icing, and bask in your last moments of relaxation before starting the weekday grind.

Cinnamon Roll Protein Pancakes | The Slender Student

Dorm Room Recipes: Cinnamon Raisin Overnight Oats

Dorm Room Recipes: Cinnamon Raisin Overnight Oats | The Slender Student

You’re in college now and I’m not your mother, so I’m not going to sit here and lecture you on the importance of breakfast. I won’t tell you how it helps you concentrate in the morning, or that eating breakfast increases your chances of achieving daily nutritional adequacy. I won’t explain that those who choose to eat breakfast are more successful in their weight loss efforts. I’m just not going to do any of that. You can call your mom if you want someone to nag you about what you’re eating.

What I will be doing, though, is give you this recipe for cinnamon raisin overnight oats. OO are literally my favorite breakfast during the school year. They’re portable, prepable, delicious, and super filling with just the right combination of protein and complex carbs. This is just one variation, but I suggest you get creative. Maybe some peanut butter banana action?

Dorm Room Recipes: Cinnamon Raisin Overnight Oats | The Slender Student

Cinnamon Raisin Overnight Oats
Servings: 1| Calories per serving: 408
Fat: 13.2 g (Sat Fat: 3.7 g) | Carbohydrate: 43.3 g | Fiber: 6.1 g| Protein: 31.0 g

ingredients:

1/2 C dry instant oats

1/2 C unsweetened vanilla almond milk

1 scoop vanilla whey protein powder

1 T raisins

1/2 t cinnamon

1/2 t vanilla extract

1 T reduced fat cream cheese

1/2 packet of Splenda or Truvia

1/4 C nonfat Greek yogurt

3 walnut halves

 

directions:

1. The night before, combine your oats, almond milk, protein powder, raisins, cinnamon, and vanilla extract in a bowl. Mix well to make sure all of the protein powder gets incorporated throughout. Refrigerate overnight.

2. Place your cream cheese in a small bowl and microwave for 10 seconds. Add in the Greek yogurt and sweetener and stir well. Cover and refrigerate.

3. In the morning, top your cinnamon oats with the cream cheese “frosting” and a few chopped walnut halves.

 

Meal Maker Challenge Week 4: Carrot Cake Crepes

Help me win $1,000 by clicking this link and repinning this recipe!
Carrot Cake Crepes + Cream Cheese Frosting | The Slender Student

I’m not sure what it is about breakfast, but I always seem to make it want to taste like dessert. First there were pumpkin donuts, then apple pie oatmeal, and now…these. Carrot cake crepes with cream cheese frosting that are low calorie and high protein? Clearly things are happening here on The Slender Student.

Carrot Cake Crepes + Cream Cheese Frosting | The Slender Student Carrot Cake Crepes + Cream Cheese Frosting (makes 18 crepes)
Servings: 3 crepes + frosting | Calories per serving: 365
Fat: 2.9 g (Sat Fat: 1.7 g) | Carbohydrate: 66.6 g | Fiber: 0.2 g| Protein: 18.8 g

ingredients:

Betty Crocker carrot cake

1 C unsweetened vanilla almond milk

1 C water

½ C Egg Beaters

2 C fat free Greek yogurt

1 C fat free cream cheese, softened

2 t vanilla extract

¼ C granulated Splenda

 

directions:

1. In a medium mixing bowl, whisk together the cake mix, almond milk, water, and Egg Beaters until smooth.

2. In a small mixing bowl, whisk together the Greek yogurt, cream cheese, vanilla extract, and Splenda until smooth. Refrigerate until use.

3. Heat a small skillet coated with PAM over medium high heat. Pour or scoop the batter onto the pan, using about 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. (Alternatively, you could thin out the batter with ¼ cup of water at a time and cook multiple crepes at one time using a griddle or larger pan.)

4. Let the crepe cook 3-5 minutes, until golden brown on one side, and then flip.

5. Once all of the crepes are cooked and cooled, spoon the cream cheese frosting into the bottom third of the crepe and roll up.

Apple Pie Egg White Oatmeal

Before we get into today’s post, take a second and help fund my blogging habit by repinning this recipe! Apple Pie Egg White Oatmeal | The Slender Student

There’s no reason your slender breakfast should be boring, or your oatmeal should taste like anything other than pie. With the addition of egg whites, this oatmeal makes for a nutritious and filling breakfast dish. Whip up a quick veggie egg white omelette to go along side of it and you’ll be good to go.

Apple Pie Egg White Oatmeal | The Slender Student Servings: 1 | Calories per serving: 179
Fat: 3.2 g (Sat Fat: 0.4 g) | Carbohydrate: 28.4 g | Fiber: 4.7 g| Protein: 10.4 g

ingredients:
1/4 C dry instant oats
1/2 C unsweetened vanilla almond milk (or any other type of milk or water)
1/4 C liquid egg whites
1/2 small apple, chopped
1/2 t cinnamon
1 t vanilla extract
optional: 1 packet of sweetener

directions:
1. Place the oats and milk in a small pot and begin cooking on high until milk begins to boil.
2. Once boiling, add in the chopped apples and pour in the liquid egg whites and stir until the liquid has all evaporated and the egg whites have cooked completely.
3. Add in the cinnamon, vanilla, and optional sweetener and enjoy!