Protein Banana Chocolate Ice Cream

Protein Banana Chocolate Ice cream

Ingredients (4 servings)
- 2 little bananas (200 g total)
- 2,5 scoop (70 g) whey delicious protein powder (chocolate flavor) (xxl-nutrition)
- 125 g yogurt
- 1 teaspoons cocoa powder (for a extra strong chocolate flavor)
- sweetener if you like

Directions:
- put all the ingredients together in a blender
- put the mixture in the freezer for at least 3 hours
- if possible mix it a few times within the 3 hours
- 4 servings 
- you can top it with crushed pecan-nuts

Nutritional facts (1 serving):
Energy: 136 cal
Protein: 14,5 g
Carbohydrates: 16,5 g (sugar 11 g - these are from the banana)

Strawberry Protein Pancakes w/ Yogurt Filling

For Pancake Roll-ups:
1/4 cup	Low fat plain greek yogurt (I used Chobani™)
1/2 scoop	Plain or vanilla protein powder (my protein powder is 100 calories per 1/4 cup scoop)
1/2 tsp	Baking powder
2	Egg whites
1/2 cup	Oats (regular old fashioned oats, or gluten free if sensitive)
1/4 cup	Strawberries, chopped (about 2 large strawberries)
1/8 cup	Water
3-5 pkts	Stevia (or sweetener to taste)
For Yogurt Filling:
1/2 cup	Low fat Greek yogurt (I used Chobani™)1
2 tbs	Low sugar strawberry jam
1-2 pkts	Stevia (or sweetener to taste)

¹ Or you could use low fat cottage cheese, purred in a blender until smooth.

These pancake roll-ups are a mix between a crepe and a pancake! They turned out almost like a fluffy version of a crepe, so I thought, why not call them ‘pancake roll-ups!’ The sweetness of the strawberries make these pancake roll-ups taste like dessert! The best part is, these pancakes are packed with protein and healthy whole grains (no flour!)… So, although they are sweet enough to be dessert, they are healthy enough to have for breakfast!!!

Directions:

Put all of the ingredients for the pancakes in a blender and blend until smooth!

Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked, and place pancakes on a serving plate.

3

To make the filling, simply mix Greek yogurt (or cottage cheese puree) with jam (or diced/crushed strawberries) and sweetener in a small bowl. Divide filling between pancakes, and roll pancakes up around filling. Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!

Nutrition Breakdown

2	Large Pancakes
131	Calories Per Pancake
28 g	Carbohydrates
5 g	Fiber
15 g	Protein (w/out filling)
2 g	Sugar
5	WWP+*

*Weight Watchers Points per serving