11. Protein Pancakes
Yep, you can totally freeze pancakes! All you need is parchment or wax paper. Separate each pancake with a piece of parchment paper and freeze them in a bag—that way, they won’t stick together. When you want to reheat one, just pop it in the toaster!
Pancakes are probably one of the easiest breakfast recipes you can make, but they’re usually carb-heavy and don’t provide a ton of protein for a satisfying and filling morning meal (sorry, just relaying facts here). Adding protein powder can totally help though!
Protein pancakes are much more satiating than a basic stack of flapjacks, and they can be a great meal prep option you can make ahead of a busy week.
MAKES 8 TO 10 PANCAKES (2 PANCAKES PER SERVING)
INGREDIENTS
1 egg
1 scoop protein powder*
1/2 cup oats
1/4 cup plain greek yogurt
1/3 cup milk
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
*Have a bit of a sweet tooth? Turn these into chocolate pancakes instead! Substitute the plain protein powder with a chocolate-flavored one, then add in 2 teaspoons of cocoa powder. Cook as you normally would.
HOW TO MAKE IT
- Blend up all the ingredients in a high-powdered blender.
- Heat up a griddle over medium heat. If you don’t have a griddle, use a flat pan on the stove. Spray down the hot griddle (or pan) with cooking spray, or melt a small amount of butter.
- For perfect sized pancakes, pour 1/4 cup of the mixture on the griddle.
- When the pancakes start to bubble on the top, it’s time to flip!
12. Crock-Pot Vegetarian Chili
Few meals satisfy like a steamy bowl of chili. It’s a great way to use up pantry ingredients like dried beans, and it can easily be stored in the freezer. Whether you’re a vegetarian or just want to add some plant-based meals to your diet, you’ll love this take on the dish.
Just because a meal doesn’t have meat in it doesn’t mean it can’t be a hearty one! This crock-pot vegetarian chili is stocked with all sorts of filling foods you’ll love mixing together in the slow cooker.
This vegetarian crock-pot chili recipe is made with two different kinds of beans: black and kidney beans. Add in the sweet corn, a sweet potato, onion, and a slice of homemade cornbread (which you can easily throw together using a baking mix), and this crock-pot meal will be a delicious, vegetarian alternative to the real thing.
If you’re looking for some extra protein and you do eat meat, you could always add in some chicken breast or beef chuck to the chili. Simply dice some up and add it in on the bottom of the slow cooker before adding in the other ingredients. You could even cook it using chicken stock or beef stock to give it that particular flavor.
However, protein doesn’t always have to come from meat! You could always add in soy chorizo instead, giving it that extra vegetarian protein without needing to add in real meat.
MAKES 6 SERVINGS
INGREDIENTS
1 15 oz. can black beans
1 15 oz. can kidney beans
1 15 oz. can sweet corn
1 sweet potato, peeled and cubed
1 medium onion, diced
2 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup vegetable stock
HOW TO MAKE IT
- Place the black beans, kidney beans, sweet potato, onion, and minced garlic into the slow cooker.
- Add the crushed tomatoes, and sprinkle all of the seasoning. Mix thoroughly until everything is evenly distributed.
- Pour in the vegetable stock.
- Turn the slow cooker on high for 4 hours, or low for 8 hours.
- Serve with desired toppings—like shredded cheese or cornbread!