This is my recipe that I use for protein pancakes which I eat on a cheat day or when I want to eat Nutella guilt free after an intense workout. It’s not the healthiest thing and neither is it the tastiest variation of it, but something I do enjoy guilt-free.
Gather all the dry ingredients mentioned below. Strain them through a big strainer into a bowl and make sure there are no lumps.
I use Dymatize ISO100 (chocolate flavoured) and its sweeter and tastier than most other whey supplements I’ve consumed. Whey by Quest Protein is also great for cooking.
Depending on the taste/sweetness of your protein supplement and in case you plan to skip adding a banana due to it’s flavour you will probably need to add a little more sugar than in this recipe (a ripe banana adds a lot of sweetness to the pancakes).
Then gather all the dry and wet ingredients in a big bowl. Mix everything together with a hand beater thoroughly to get rid of all the lumps until it’s a smooth batter with dropping consistency.
Spray some butter/coconut oil on the over a non-stick pan, and then put some batter and cook both sides like you normally would.
1 Cup Wheat Flour (Can use all purpose flour, but I try to avoid it since whole wheat flour is richer in nutrition and better for digestion). 1 1/2 Tbsp Drinking Chocolate (according to taste actually) 1 1/2 Tbsp Powdered Sugar (You can skip this. I personally add a banana for sweetness) 1 Tbsp Eno or Baking Powder 1 Scoop Chocolate Flavoured Protein Powder (I use Dymatize ISO100)
2 Tbsp curd 3/4th to 1 cup Milk 1 Mashed Banana 1 Tbsp Virgin Coconut Oil
Ps. You can also use vanilla essence along with vanilla flavoured protein powder as a substitute to the drinking chocolate and chocolate protein. You can also add half a tablespoon of salt and cinnamon if you choose to.
You can add toppings of your choice. You could add tiny chunks of chocolate chips or dried fruits into the pancakes while they’re cooking or some Nutella and Hershey’s Chocolate Syrup and similar toppings as earlier after the pancake has cooked too.
This Cauliflower Pizza Crust recipe is a healthy veggie-packed option that is naturally gluten-free and grain-free. It is perfect for people who still want to eat their pizza, while following a low-carb or food combining diet.
Note : Scroll down to the bottom of the page for ingredients and specific instructions.
How to Make A Cauliflower Pizza
Making a cauliflower pizza is straight-forward, but a little labor intensive. If you start with fresh cauliflower, you’ll need to steam it until tender. (You can skip this step by using frozen cauliflower– read further down in this post for more info). Then, you’ll pulse it in a food processor until it’s rice-like in texture.
(You can save even more time by purchasing pre-riced cauliflower, either fresh or frozen.)
The Secret to a Non-Soggy Crust
Once your cauliflower is tender and “riced” you’ll need to squeeze out the moisture that cauliflower naturally contains. This is the secret to getting a dry crust that you can pick up with your hands. (I use a simple thin handkerchief).
Once the cauliflower “rice” is very dry, you mix it with an egg or flax egg (if you’re vegetarian), soft goat cheese (which gives the crust a better texture than using shredded cheese), and some Italian seasonings.
If you don’t have goat cheese on hand, you can try mozzarella, cheddar, or even cream cheese with similar results. The texture is the driest with the soft goat cheese, though.
The crust won’t be like anything else you’ve worked with before – you spread it with a spatula, and use your hands to press and shape the dough.
Bake until the crust is dry and golden, then flip it and bake longer until the other side isn’t soggy. I use the parchment paper to make the flipping process easier.
(You don’t need a second piece of parchment paper after you flip it– the baked crust won’t stick to the pan after it’s been flipped.)
Cauliflower Pizza Toppings
One last thing to keep in mind when making a cauliflower pizza crust is that you should try to keep the sauces minimal so that it doesn’t re-hydrate the crust and make it soggy and the same goes for the cheese. (Remember, there’s already some cheese baked into the crust, too!)
How to Freeze Cauliflower Pizza Crust
Because making a cauliflower pizza crust can be a bit labor-intensive, I like to double the recipe and make two large crusts (or 4 smaller crusts for individual pizzas) and freeze the extras for an easy future meal.
I’ve found that this works best by baking the crusts, and then freezing them in an airtight container. That way, when you’re ready to make a pizza, you can simply place the frozen crust on a pizza sheet and bake it at 400ºF just until it’s heated through, about 10 minutes.
Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling.
2 pounds cauliflower florets , riced
1 egg , beaten (or a Flax Egg)
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano pinch of salt
Pinch of salt
1. Preheat the oven to 400oF. If using fresh cauliflower, fill a large pot over medium heat with an inch of water. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork.
2. If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps.
3. Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an “S” blade. (You may have to do this in batches if you have a smaller food processor.) Process until a rice-like texture is created. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.
4. Transfer the “rice” to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot– you may want to let it cool before handling.) A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 1/4″ to 1/2″ thick, and make the edges a little higher for a “crust” effect, if you like.
7. Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.
8. Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
A step-by-step tutorial of how to make a flax egg, egg substitute for baking!
PREP TIME 5 mins
Total Time 5 mins
1 Tbsp flaxseed meal (ground raw flaxseed)
21/2 Tbsp water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).
It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does. But I’ve found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies and many other recipes.
*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
We are ‘Daisies in the Kitchen’ and we are here to share some Home-Friendly, Healthy-ish recipes created by us in our own kitchen, and after months of experimentation we are glad to share our magic with you.
Our first one being the very special Chocolate-Chip Butter Buttons. These are soft cookies that could be very well made by you this Chocolate Day. Without further blibber-blabber, let’s let you scroll directly to the recipe 🙂
PREP TIME: – 15-20 mins
COOK TIME: – 30-40 mins
SERVES: – 9-10 Buttons
1 Cup Oats Flour/ Ground Oats
1 Flax Egg (don’t worry, we’ve mentioned how to make a flax egg)
4 Tbsp Softened Butter (unsalted preferred but your regular salted Butter is fine too)
¼ Cup Baking Dark Chocolate Chips & Few more to make buttons
Take 1 Tbsp Flax Seeds & Grind them into a powder, add 3 Tbsp of Water & leave aside for 15 mins, this will give you 1 Flax Egg.
Mix the Butter and Jaggery powder together with a Hand Blender.
Add the Flax Egg. And blend till a soft peak is formed.
Add Vanilla Essence and blend again.
Add Baking Soda, Baking Powder & ½ cup Oats Flour & mix with the blender.
Fold the mix with your spatula & then add the remaining Oats Flour.
Fold the entire mix once again & add the Baking Dark Chocolate Chips and mix.
Pre-Heat oven at 180°C for 15 mins.
Once the Cookie Dough is formed scoop your desired quantity in hand and line the cookies on a Silicone Baking Sheet/ Parchment Paper. Keep space in between asthe Cookies will spread. Form Buttons by placing 4 inverted Chocolate Chips on each mid-corner of the Cookie.
Place Cookies to Bake in the oven for 10 mins at 180°C.
Once Baked let them cool in the tray for 5 mins before transferring onto cooling rack for another 15 mins.
NOTES: – Don’t worry if you don’t have a Hand Blender, just whisk real-good with a whisk or mix with a spatula.
For a healthier alternative, you can add Coconut oil, instead of Butter, in the same proportion.
What else can we say, if you’ve got kids make them try this & trust us they won’t come to know the secret ingredient here is Jaggery. And, if you don’t have kids, bake a batch for yourself and bite them well with milk for breakfast, or just to burn your mid-day craving.
Don’t forget to store them in an air-tight container.
Tag us on instagram and facebook with your bakes and follow us for more. We can’t wait to see your creations!