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Protein Pancakes:


  • 1 cup all-purpose flour
  • 1/4 cup vanilla protein powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp pure maple syrup
  • 1 cup water


  1. In a medium bowl, mix together all of the ingredients until smooth.
  2. Heat a skillet on medium heat, and lightly grease the pan. Scoop 1/3 cup of batter onto the hot skillet and cook until bubbles appear on the top. Flip the pancake over, and cook the other side for an additional minute, or until the side is golden brown.
  3. Repeat with the remaining batter.



Protein brownie bites:


  • 3 scoops (96g) Protein Powder chocolate or vanilla
  • 1 Tbsp (7g) Coconut Flour
  • 1 packet (1.4oz) Sugar Free Fat Free Pudding Mix chocolate fudge flavor
  • 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
  • 5 Tbsp (70g) Dark Chocolate Chips
  • 1/4 C (60mL) Unsweetened Almond Milk 1-2 Tbsp extra as needed
  • 1-2 tsp Sprinkles


  1. Line a baking sheet or plate that can fit in your refrigerator or freezer with parchment paper. Set aside.
  2. Microwave the chocolate chips with 2 Tbsp (30mL) almond milk for 20-30 seconds or until melted. Stir well and set aside.
  3. Mix the dry ingredients in a large bowl. 
  4. Add the melted chocolate and fold everything together as best you can before adding the remaining milk. 
  5. Continue to work the mixture, pressing down and folding dry ingredients into the moist parts of the mixture. (You'll think you need more liquid but make sure you've mixed everything well before adding any additional liquid. If you do add extra liquid, add 1/2 Tbsp at a time.)
  6. Use your hands to form a large ball with the mixture before breaking it into 8 pieces. Roll each piece between your palms until smooth. (Spraying your hands with cooking spray can help prevent sticking and aid in sprinkle adhesion.) Top with sprinkles and refrigerate. 



Chocolate Oatmeal Protein Bars:


  • ¼ cup almond butter
  • ½ cup dried dates (you can use Medjool or regular, I used regular which were plenty sweet)
  • ¾ cup milk substitute of your choice (could substitute regular milk)
  • 1 teaspoon vanilla extract
  • ½ cup Aesthetic Sports protein powder
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 and ¾ cups quick oats
  • ⅓ cup mini chocolate chip (dairy free would work as well)


  1. Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper or spray with non-stick spray. Set aside.
  2. In a food processor or blender, add almond butter, dates, milk, and vanilla extract. Blend until smooth.
  3. Add the remaining ingredients except the quick oats and chocolate chips. Blend again until smooth. Add the quick oats making sure to not over blend. You want the oats to keep their rough texture.
  4. Using a spoon or spatula, stir in the mini chocolate chips by hand, reserving some if you wish for the top after it has baked. Evenly spread in the 8×8 baking dish.
  5. Bake for about 15 minutes until the top is has set. Cool completely on a wire rack in the dish before cutting and enjoying!



Protein Cinnamon Rolls:

Dough Ingredients:

2 cups of oat flour 

2 scoops vanilla protein powder

1 1/4 tsp baking powder 

1/4 tsp salt 

4 tsp honey 

2 tbs unsweetened applesauce 

8 tsp liquid egg whites 

1/2 tsp vanilla 



Filling Ingredients:

1/4 cup sugar free syrup

1/4 tsp cinnamon 


Icing Ingredients :

1 oz fat free cream cheese

1/2 scoop vanilla protein powder

Unsweetened Almond milk 

Dash of vanilla 



Preheat oven to 350. 

For the dough, mix dry ingredients together first then add in wet ingredients. Mixture will be crumbly. Knead together until you get a stiff dough. Roll dough on floured surface into a long rectangle. Spread filling mixture onto dough. Starting from the long end of the rectangle, roll dough into a long tube. Cut roll into 16 slices. Place rolls on greased baking dish, evenly spaced. Bake for 10-12 minutes. 

Meanwhile, mix together icing ingredients with a mixer. Add enough almond milk to get the desired consistency you want. 

Remove cinnamon rolls from oven and drizzle with icing.



Chocolate Chia Protein Pudding:


  • 3/4 cup unsweetened almond milk
  • 2 tbsp (24 g) chia seed
  • 1 serving (44 g) of protein powder
  • 2 tbsp (14 g) raw cocoa powder 
  • 2 packets (4 g) powdered stevia or liquid stevia drops to taste (or 1 tablespoon sweetener of choice such as maple syrup)



  • Add the milk to the blender first, then add the chia seedsand blend for about 30 seconds.
  • Add the rest of the ingredients to the blender.
  • Blend until very smooth and creamy, adding a bit of extra milk if it’s too thick to blend.
  • Scoop the mixture into a container or bowl and place in the fridge for at least 60 minutes up to overnight.


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