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JUICY PEACH CRISP

JUICY PEACH CRISP

We LOVE summer Colorado peaches. Of course, whether you live in Colorado or any other state that yields fresh juicy peaches, this is sure to please any peach lover. We've taken this delectable fruit and made it irresistible by turning them into a juicy peach crisp. This recipe is so easy to make and tastes great with a scoop of vanilla ice cream!

Suroviny: 

  • 8 large ripe peaches
  • 1/2 tsp almond extract
  • 1 cup FlapJacked Buttermilk Protein Pancake mix
  • (Cinnamon Apple Mix works great too)*
  • 1 tsp baking powder
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • (change to 1/4 tsp if using Cinnamon Apple Mix)
  • 1/4 tsp salt
  • 1/2 cup butter (room temperature)

Výživové údaje: 

  • Serving Size: 1/12 cobbler
  • Servings: 12
  • Calories 191
  • Fat 6g
  • Carbs 30g
  • Fiber 2g
  • Sugar 25g
  • Protein 4g

Postup:  Pre-heat oven to 375˚. Peel, pit and slice peaches laying them into a greased 8x8 square baking pan. Sprinkle peaches with almond extract. In a medium bowl combine the remaining ingredients. Cut butter into the mixture with a knife or pastry cutter until the mixture resembles crumbs. Sprinkle half the mixture over peaches and toss gently. Spread the remaining mixture on the top. and bake in preheated oven for about 45 minutes or until the peaches are bubbling and the topping is browned. ENJOY!

BLUEBERRY MUFFIN BREAD

BLUEBERRY MUFFIN BREAD

Turn your favorite breakfast muffin into a quick bread! Your taste buds will love the big, juicy chunks of blueberries and the sweet struesel topping!

Suroviny: 

  • 3 large eggs
  • 1/2 cup plain 2% Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar (or any sugar)
  • 2 TBSP melted butter
  • 1/2 cup water
  • 1-2/3 cup FlapJacked Buttermilk Protein Pancake & Baking Mix
  • 1-1/2 cups fresh blueberries

Suroviny FOR STRUESEL TOPPING: 

  • 2 tbsp butter, room temperature
  • 2 TBSP coconut sugar
  • 1/3 cup FlapJacked
  • 1/2 tsp cinnamon

Výživové údaje: 

  • Serving Size: 1 slice
  • Servings: 12
  • Calories 158
  • Fat 7g
  • Carbs 17g
  • Fiber 2g
  • Sugar 10g
  • Protein 5g

Postup:  Pre-heat oven to 350˚. In a large bowl, combine eggs, Greek yogurt, vanilla, sugar, butter and water. Use a whisk to blend together well. Stir in FlapJacked mix to incorporate with wet ingredients. Gently fold the blueberries in to the batter. Pour batter into a liberally greased loaf pan and place in the oven to bake for 20 minutes.
While the bread is baking, make the struesel topping. Combine all ingredients into a bowl and stir with a fork until blended together (you should have a dry, crumbly mix). After the bread has been baking for 15 minutes, remove from the oven and sprinkle the struesel topping mixture evenly over the top (use a fork to gently press into the batter). Place back in the oven and bake for another 35-40 minutes, until completely baked through. Remove and let cool for at least 30 minutes before slicing. Enjoy!

FUDGY BROWNIES

FUDGY BROWNIES

We wanted to create a brownie that was chewy, decadent and almost fudge-like. These fudgy brownies are super rich- so even just a few bites will be sure to satisfy your chocolate cravings. You'd never guess that they contain a secret ingredient: black beans!

Suroviny: 

  • 3/4 cup (cooked, unsalted) black beans
  • 1/3 cup olive oil
  • 2 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 90g semi-sweet baker's chocolate (or chocolate chips)
  • 1/2 cup FlapJacked Buttermilk Protein Pancake & Baking Mix

Výživové údaje: 

  • Serving Size: 1 brownie
  • Servings: 16
  • Calories 184
  • Fat 8g
  • Carbs 15g
  • Fiber 2g
  • Sugar 19g
  • Protein 4g

Postup:  Preheat oven to 350 degrees. Place the black beans and olive oil into a blender or food processor and blend until smooth. Add the eggs, cocoa, sugar and vanilla and blend for an additional 30 seconds. Melt the chocolate and add to the blender and blend again to incorporate. Place the FlapJacked mix into a bowl. Slowly pour in the blended mix and stir together well with a spatula. Pour batter into a greased 9"x9" baking pan (we coated ours with coconut oil spray) and place in the oven. Bake for 18-20 minutes, until edges look dry. Cool for 30 minutes, then cut into 16 pieces. Enjoy!

SPINACH & MUSHROOM QUICHE CUPS

SPINACH & MUSHROOM QUICHE CUPS

This mini quiche recipe packs loads of flavor into a few delicious bites. Serve is along with mixed greens for an elegant brunch option or make ahead to enjoy as a breakfast-on-the-go all week long!

Suroviny: 

  • 1-1/4 cup FlapJacked Buttermilk Protein Pancake Mix
  • 1/2 cup water
  • 1 tsp seasoning
  • 1 TBSP olive oil
  • 1/2 cup white mushrooms (chopped into small pieces)
  • 1/4 cup diced red onion
  • 2 cups (fresh) baby spinach leaves
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup 2% milk
  • 6 pieces turkey bacon, cooked and coarsely chopped
  • 1/3 cup shredded Fontina (or Swiss) cheese
  • salt & pepper, to taste

Výživové údaje: 

  • Serving Size: 1 quiche cup
  • Servings: 12
  • Calories 126
  • Fat 6g
  • Carbs 7g
  • Fiber 2g
  • Sugar 2g
  • Protein 12g

Postup:  Put FlapJacked mix and seasoning in a bowl and whisk together. Add in water and stir until you have a thick, sticky dough. Place in the refrigerator.
Place a large skillet over medium heat. Add the oil, mushrooms, onion, and season to taste with salt and pepper. Cook until onion are soft and the mushrooms are dry and lightly browned, about 10 minutes. Add in the in the baby spinach, stir and remove from heat (the spinach should be slightly wilted). Set aside to cool slightly. Remove the dough from the refrigerator and cut into 12 equal pieces. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
Heat oven to 375˚. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill out about half of the cup) and set aside. Whisk the eggs, egg whites, milk, and a pinch of salt and pepper until well combined. Stir in the cheese and chopped bacon, followed by the mushroom, onion and spinach mixture. Pour the egg mixture evenly between the muffin tins, filling each about halfway. Place in the oven and bake for about 20 minutes (until quiches are golden brown on top and set in the middle). Remove from the oven and let the pan cool for 10 minutes. Serve and ENJOY!