Snickerdoodle Pancakes

Sunday breakfast is one of my favorite meals of the week.  During the week, I eat the same thing every day.  It’s either Jenny Craig cinnamon rolls (that are ready in 27 seconds!) or my favorite overnight oats.

On the weekends, I like to get a little more creative… and especially when I have a chance to use a new cooking tool!

Snickerdoodle Pancakes | No Thanks to Cake

When I was in California last week with my friend Crystal, she made pancakes for her son with this pan… and they came out so pretty!  I found it on Amazon for under $10, and quickly found another reason to use my Prime account.  Do you guys use Prime?  Amazing!

I thank Crystal for yet another fabulous introduction, and for making this plate o’ pancakes possible…

Snickerdoodle Pancakes | No Thanks to Cake

It is amazing how many versions of healthy pancakes you can find online.  When I saw SNICKERDOODLE as an option, I knew my search was over.  These pancakes are AMAZING.  They came out thick and hearty and were incredibly filling.

I’ll definitely be making them again… I also have to tell you:  this pan is awesome!  It makes your pancakes uniform and sort of crispy on the outside without being burnt.  I love how cute they look, especially considering what a messy pancake maker I usually am… check it out!

Snickerdoodle Pancakes

Adapted from Chocolate Covered Katie

Serves 1

INGREDIENTS

Snickerdoodle Pancakes | No Thanks to Cake

1/2 cup flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 packet Truvia
1/2 cup skim milk (add more, for thinner pancakes)
1 tsp. pure vanilla extract
tiny bit over 1/16 tsp salt
1 tsp. canola oil

INSTRUCTIONS

1.  Mix all ingredients in a small bowl.

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

2.  Heat your pan to medium heat, prepared with cooking spray.

Snickerdoodle Pancakes | No Thanks to Cake

3.  Scoop 1/4 cup of batter to make each pancake.  Flip when the pancakes begin to bubble.

Snickerdoodle Pancakes | No Thanks to Cake

4.  Serve with sugar free syrup and sprinkle with cinnamon sugar, if desired.

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

Per entire recipe serving:

CAL 323; CARB 57g; FAT 5g; PROT 10g; FIB 1g; WW Points Plus: 8

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Carrot Cake Donuts

Every once in a while, I just want a donut.  True story:  Dunkin Donuts came to Colorado a year ago… and I still haven’t had one!

Phew!  Nope… not one crumb, not one cup of coffee.  I just can’t.  For me, having one of those beautiful maple iced babies could start something… a habit, a reason to drive thru.  No, no, and NO!

But sometimes you just need a tiny cake with a hole in the middle, and then… you find these babies.

Carrot Cake Donuts | No Thanks to Cake

I love carrot cake and I love donuts… so I decided to put my donut pan to work again to taste these bad boys.  The original recipe says that it makes 6 donuts, but I really think it makes closer to 8.  You’ll notice I overstuffed my pan, but next time, I’ll definitely make them a little smaller… so that I can enjoy them for more days!  So good, and I loved the frosting too!!!

Carrot Cake Donuts

From Emily Bites

INGREDIENTS

Carrot Cake Donuts | No Thanks to Cake

1 cup white whole wheat flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ cup brown sugar
1 egg
2/3 cup grated carrots
1 Tbsp. canola oil
3 Tbsp. unsweetened applesauce
¾ tsp. vanilla (divided)
¼ cup + 2 tsp. skim milk (divided)
2 oz. 1/3 less fat cream cheese
1 Tbsp. reduced calorie pancake syrup
1 Tbsp. powdered sugar

INSTRUCTIONS

1.  Preheat the oven to 350. Lightly mist a 6 cup doughnut pan with cooking spray.

2.  In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and brown sugar until well combined.

Carrot Cake Donuts | No Thanks to Cake

3.  In a medium bowl, beat the egg and then add the carrots, oil, applesauce, ½ teaspoon of the vanilla and ¼ cup of milk.

Carrot Cake Donuts | No Thanks to Cake

 

Carrot Cake Donuts | No Thanks to Cake

4.  Stir until well combined and then add to the dry ingredients from step 2. Mix until well combined.

Carrot Cake Donuts | No Thanks to Cake

Carrot Cake Donuts | No Thanks to Cake

5.  Spoon the mixture evenly into the 6 prepared slots of the doughnut pan.  Note:  I had to overfill mine slightly.  Next time, I will try to make 7, maybe 8 donuts with the batter.  Also, make sure you use the cooking spray made for baking, and be generous in its application.

Carrot Cake Donuts | No Thanks to Cake

6.  Bake for 15 minutes until an inserted toothpick comes out clean. Flip the pan to release the doughnuts onto a cooling rack and allow the doughnuts to cool.

Carrot Cake Donuts | No Thanks to Cake

7.  In a medium bowl, combine the remaining ¼ teaspoon vanilla and 2 teaspoons milk and add the cream cheese, syrup and powdered sugar.  Using a hand mixer, mix until well combined.

Carrot Cake Donuts | No Thanks to Cake

8.  When doughnuts are cooled, add cream cheese glaze to the donuts.  Add extra carrot “sprinkles” to the tops of the donuts.  Note:  I dipped mine in the small bowl and swirled them.

Carrot Cake Donuts | No Thanks to Cake

Carrot Cake Donuts | No Thanks to Cake

9.  Serve and enjoy!  Due to the cream cheese frosting, store leftovers in the refrigerator until ready to eat.

Carrot Cake Donuts | No Thanks to Cake

Per 1 donut serving:

CAL 181; CARB 27g; FAT 6g; PROT 5g; FIB 3g; WW Points Plus: 5

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Baked “Cresnuts” with Peanut Butter Glaze

Last week, I received a HUGE shipment of powdered peanut butter from MyOatmeal.com.  Have you heard about these guys yet?

MyOatmeal.com sells amazing custom-mixed oatmeal and my favorite… custom FLAVORED powdered peanut butter blends called PB Lean!  Due to the generosity of the folks at MyOatmeal.com, I received samples of so many different flavors to experiment with.  So far, the Banana Bread PB Lean (OMG!) and the Vanilla Frosting PB Lean that I use in today’s recipe are amongst my favorites!

MyOatmeal.com PB Lean | No Thanks to Cake

Definitely check out the site… there are millions of flavor combinations you can create!

Here is my first recipe creation with the PB Lean… and it came out so delicious! Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

I feel like I keep hearing about the decadent cronut craze that’s sweeping NYC these days.  While I haven’t spotted anything close to cronuts here in Colorado, I thought I’d try my hand at making a healthier version using reduced fat crescent rolls.

They were delicious!  Much associated with the delicious glaze that tops the pastry.. Here’s how you can make your own!

Baked “Cresnuts” with Peanut Butter Glaze

Makes 8

INGREDIENTS

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

1 can Reduced Fat Crescent Rolls

4 Tbsp. PB Lean – Vanilla Frosting flavor

2 Tbsp. powdered sugar

1 1/2 – 2 Tbsp. water (more, if needed)

Truvia packets

Cooking spray

INSTRUCTIONS

1.  Preheat oven to 375 degrees.

2.  Unroll your crescent rolls, and divide into triangles.  Sprinkle with truvia to sweeten the roll.

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

3.  Roll the dough lengthwise, and then arrange in your donut pan (prepared with cooking spray) in a ring.  Bake for 11-13 minutes until your cresnuts are golden. Note: One crescent triangle will make one cresnut.  Sizes will vary within the package I noticed…

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

4.  While your cresnuts bake, mix your glaze in a small bowl.

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

5.  Remove your cresnuts to a wire cooling rack when done.

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

6.  While your cresnuts are cooling, glaze them with the PB mixture.

Baked "Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Per 1 Cresnut:

CAL 126; CARB 22g; FAT 5g; PROT 4g; FIB 1g; WW Points Plus:  4

MyOatmeal.com provided me with all the the PB Lean pictured above and used in this recipe; however, all recipe information and opinions about the product are my own.

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Quinoa PB2 Breakfast Bake

I stay pretty consistent with breakfast.  There are only a few things that I really like to eat…

It really comes down to specific ingredients that I like to eat in the morning… When I heard that Tiffany had fallen in love with Marissa‘s latest quinoa recipe, I knew I wanted to try it.

As expected, I made quite a few modifications to Marissa’s original recipe, to suit my picky palate.  I definitely recommend you check out her version which includes apricots, and all of her recipes for that matter.  They all look so good!  (Note:  I’ve got my eyes on that Broccoli Pizza Crust she shared…)

Quinoa PB2 Breakfast Bake

The quinoa in this dish makes it extra filling as a breakfast dish.  It reminds me of a warm sister dish to the PB Overnight Oats I usually eat, with an extra protein punch that keeps me full for hours.  Try it… you’re going to love it!

Quinoa PB2 Breakfast Bake

Adapted from Uproot from Oregon

Serves 8

INGREDIENTS

1/2 cup old fashioned oats + 1 Tbsp. for garnish
1 cup cooked quinoa
1 1/2 Tbsp. ground flaxseed + 1/4 cup water (1 1/2 flax eggs)
1/2 cup skim milk
1/4 cup prepared PB2 (about 6 Tbsp. PB2 powder + 4 Tbsp. water)
1/2 tsp. vanilla paste
1 1/2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 teaspoon salt

Optional Toppings:

sugar-free maple syrup, PB2

INSTRUCTIONS

1.  Make “flax eggs” by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.  Note:  This is the first time I ever experimented with this.  Will definitely be using it in the future, as I don’t always have eggs on hand!

Quinoa PB2 Breakfast Bake | No Thanks to Cake

2.  Preheat the oven to 350 degrees.

3.  In a large bowl, combine oats, PB2, flax eggs, milk brown sugar, vanilla, cinnamon, and salt.  Stir to combine.

Quinoa PB2 Breakfast Bake  No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

4.  Add quinoa and stir to combine.  Note:  I used cooked red quinoa, but  you can use any color you prefer.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

5.  Grease your baking pan with cooking spray, and pour the contents of the bowl into the pan. Top with 1 Tbsp. of oatmeal to make it look pretty.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

6.  Bake for 20-25 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

7.  Let the oatmeal sit and cool for a few minutes, then slice into it and top with maple syrup and/or extra PB2.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Per 1/8 recipe serving (without toppings):

CAL 134; CARB 24g; FAT 2g; PROT 6g; FIB 3g; WW Points Plus: 3

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If you like the sounds of this quinoa breakfast, you might also like this one:

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

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