So I started LiveFit!
I’ve never liked lifting weights; my choice of evil will always be cardio. But since I can’t run so much anymore thanks to my bum knee, I’m trying this program. I just started the second week and this morning, my arm started shaking while I was talking on the phone–because I was holding the phone to my ear. Thank god I never took one of those body fat measuring tests because I’m pretty sure I would have failed.
LiveFit is an exercise, nutrition and supplement-focused program by bodybuilder Jamie Eason who I find hilariously baby-voiced and almost scary-toned (but inspiring). I first heard about it from my friend Alex and after reading through the entire program about five times, telling myself it would be a dumb idea, I impulsively started last week.
We’ll see how this goes. So far I like it a lot. The first month is strength conditioning, building you up for actual work outs later on, from what I can tell. Nutrition-wise, it’s focused on a lot of protein and veggies (ugh), a moderate amount of starch/carbs (double ugh) and limited fruit (ULTIMATE UGH). But I actually kind of like the diet plan because it doesn’t really limit what you can and can’t eat, it just gives you guidelines–i.e. breakfast is one starch, one lean protein, and unlimited veggies. Plus the diet is based around 5-6 small meals a day, which is my natural preference. (Any time that is spent eating is time spent well.) As you know, I love me a cooking challenge, so I’m excited to develop recipes that fit the plan.
I made these pancakes before starting the program, but I can see them fitting into the nutrition plan every once in awhile as a starch splurge (do I need to mention I’m not strictly following the diet plan? The plan calls for like 12 egg whites a day, which is bonkers.).
What makes these peanut butter COOKIE pancakes instead of just peanut butter? Well, I think they tastes like a peanut butter cookie. They have two different textures that are enhanced by extra syrup/honey/some kind of soaking vehicle. Warm, they’re just the slightest bit springy–like springy to the level of which I thought about calling them “peanut butter mochi pancakes.” But then I ate one cold out of the fridge and then they get all dense and peanutty, almost like a fudgy, fluffy cookie. Regardless, I like them both ways and I challenge you not to eat the whole batch smothered in creamy banana slices and a generous dose of honey or a melty mixture of warm PBJ. No really, I challenge you not to because, you know, moderation. (But also, you only live once. So dive in.)
I know there are some ingredients here that you may not have, but let me tell you why you should buy them.
- Sweet rice flour: while it’s not the biggest nutritional superstar flour out there, it adds the necessary binding glutinous qualities for gluten-free baking. If you are interested in gluten-free baking, this is a must-buy because you can use it in so many recipes! Even though I can tolerate gluten, I like to switch it up between gluten-full and gluten-free recipes for a change of pace.
- PB2/peanut flour: I actually don’t like PB2 as a peanut butter replacer (the original reason why I bought it), but it is great for adding that peanut flavor to baked goods when you don’t want the additional fat or liquid for nutritional or texture purposes.
Lusciously fudgy and dense gluten-free peanut butter pancakes cook up like fluffy peanut butter cookies in the pan.
- ¼ c. oat flour
- ¼ c. sweet rice flour
- 1.5 tablespoons PB2 or peanut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon ground golden flax seed
- ½ cup almond milk
- 1 tablespoon unrefined sugar or liquid sweetener
- 1 teaspoon vanilla
- 1.5 tablespoons peanut butter (melted if not liquid enough to easily stir in)
Whisk together the flours, baking powder, salt and flax seed. Stir in the milk, sweetener, vanilla and peanut butter. Heat a pan over medium heat while batter rests. Lightly grease the pan with a thin coat of oil and dollop heaping tablespoons of batter into the pan. Let cook for 1-2 minutes, or until browned on the bottom. Flip and let cook for another minute. Serve warm, with bananas, honey, more PB, jam, etc.
If that wasn’t enough pancake for you, here’s my favorite single-serving gluten-free, almost vegan recipe:
My all-time favorite vegan pancake recipe is super simple and fluffy. No eggs required!
For all those fall apples, I love caramelized apples in pancakes:
And last but not least, my all-time favorite vegan chocolate pancake recipe!