Banana Split Inspired Pancakes

Banana Split Inspired Pancakes

These super thick protein pancakes are only for those with a hearty appetite. These banana split inspired pancakes are layered with banana, strawberries, peanut butter, and chocolate. hmm hmm good.

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Banana Split Inspired Pancakes
Banana Split Inspired Pancakes
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Banana Split Inspired Pancakes
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Instructions
  1. Banana split inspired pancakes - makes 5-6 small porncakes
  2. 1/2 cup whole wheat flour
  3. 1/2 cup oat flour
  4. 1 tsp vanilla extract
  5. 1 scoop chocolate protein powder (I used lean body for her)
  6. 1 tsp baking powder
  7. 1 tbsp olive oil
  8. 1 tsp sweetener of choice
  9. Milk of choice to form a batter (about 1/2 cup)
  10. 1 egg
  11. Combine ingredients and mix well.
  12. Add enough milk to form a batter.
  13. Cook pancakes on skillet a few minutes on each side until cooked.
  14. Let cool then layer with strawberries, banana, peanut butter, and melted chocolate or baking cocoa mixed with water.
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Five Minute Quest Samoas Inspired Donuts

Five Minute Quest Samoas Inspired Donuts

If you love the samoas girl scout cookies then you’ll love these samoas inspired donuts made with quest vanilla protein powder for a nice dose of protein (9g protein per donut!). best part? These donuts only take ~5 minutes to make!

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Five Minute Quest Samoas Inspired Donuts
Five Minute Quest Samoas Inspired Donuts
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Five Minute Quest Samoas Inspired Donuts
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  1. 5 minute Quest Samoas inspired donuts - makes ~4-5 donuts
  2. 3/4 cup whole wheat flour minus 1 tbsp
  3. 1/2 cup pumpkin purée
  4. 1 tsp sweetener of choice
  5. 1 tbsp olive oil
  6. 1 tsp vanilla extract
  7. 1 tbsp baking cocoa
  8. 1/3 cup date caramel (softened dates + water)
  9. 1/4 cup coconut chips
  10. 1/4 cup almonds
  11. 1 scoop quest vanilla protein powder
  12. Combine ingredients to make donuts ad mix well until a dough forms.
  13. Pull of a piece of dough and form into a long rope.
  14. Form into a donut shape.
  15. Repeat with the rest of the dough.
  16. Microwave 2-3 minutes until fully cooked.
  17. Set aside to let cool. Process almonds in a food processor for about a minute. Mix almonds with coconut, protein powder, and date caramel.
  18. Spread mixture on top of donuts and enjoy.
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Single Serve Blueberry Pie Mugcake

Single Serve Blueberry Pie Mugcake

Have you ever wanted blueberry but not wanted a whole pie? this recipe is the perfect single serve size, it’s vegan, and it’s made in about 5 minutes! for another pie flavor, switch out the blueberries for another fruit like strawberries, apple, peach, etc.

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Single Serve Blueberry Pie Mugcake
Single Serve Blueberry Pie Mugcake
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Single Serve Blueberry Pie Mugcake
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Instructions
  1. Single serve blueberry pie mugcake
  2. ~1/3 cup whole wheat flour
  3. 1 tbsp coconut flour
  4. 1 tsp vanilla extract
  5. 1 banana, mashed
  6. 1 tsp baking powder
  7. 1/2 cup blueberries
  8. Combine all ingredients except blueberries and mix well.
  9. I.e not sticky.
  10. Press 2/3rds of the mixture into a small ramekin.
  11. Form into a pie crust shape.
  12. Add your blueberries.
  13. Roll out the rest of your "crust" and cut into thin strips.
  14. Criss cross on top of your blueberries.
  15. Microwave ~1 min 30 seconds (or can bake at 350 degrees f for 20 minutes).
  16. You may want to put a plate underneath so the juices from the blueberries don't make a big mess.
  17. et cool before enjoying!
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Vegan Pumpkin and Butternut Squash Gnocchi

Vegan Pumpkin and Butternut Squash Gnocchi

If you’re new to making pasta, this one is great because it only requires 5 ingredients, it’s vegan, and it’s not too difficult to make. And you don’t even need any special equipment to make this recipe.

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Vegan Pumpkin and Butternut Squash Gnocchi
Vegan Pumpkin and Butternut Squash Gnocchi
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Vegan Pumpkin and Butternut Squash Gnocchi
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Instructions
  1. Pumpkin and butternut squash gnocchi
  2. 12 oz frozen butternut squash
  3. 1/2 cup pumpkin purée
  4. smoked black pepper
  5. nutmeg
  6. 2 1/2 cups whole wheat flour (add more as needed)
  7. Microwave butternut squash according to the directions then mash with pumpkin purée.
  8. Mix until you have a smooth purée.
  9. Add a sprinkle of blacked pepper and nutmeg and mix into purée.
  10. Due to its high moisture content, use a paper towel and press into purée to remove some of the moisture.
  11. Slowly mix in flour and knead with your hands until a dough forms.
  12. Meanwhile, get out a large pot and start to boil some water.
  13. Pull of a small piece of dough an roll into a thin rope (about 1/2in around).
  14. Use a sharp knife to cut little pieces off of the rope.
  15. Take one piece in your hand, press your thumb into the center of the bottom and at the same time use a fork to indent the top.
  16. Repeat with the rest of the pieces.
  17. Continue to do this with the rest of te dough.
  18. Once finished, drop a couple handfuls into the boiling water and cook until they float to the top.
  19. Pair with a brown butter and sage sauce or even a tomato sauce, as I did (I used a florentine spinach and cheese sauce).
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Five Minute Snickerdoodle French Toast Donuts

Five Minute Snickerdoodle French Toast Donuts
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Five Minute Snickerdoodle French Toast Donuts
Don't let lack of bread keep you from enjoying french toast. i used my 5 minute donut recipe and comined my love for both donuts and french toast to make snickerdoodle french toast donuts! Easy to make and delicious to boot!
Five Minute Snickerdoodle French Toast Donuts
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Five Minute Snickerdoodle French Toast Donuts
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Instructions
  1. Snickerdoodle french toast donuts makes 5 mins
  2. 3/4 cup whole wheat flour (gf option: sub oat flour with 1-2 tbsp coconut flour)
  3. 1/2 cup pumpkin
  4. 1 tsp vanilla extract
  5. 1 tsp baking powder
  6. 1 tbsp olive oil
  7. 1 tsp sweetener of choice
  8. 1 tsp cinnamon
  9. 2 eggs
  10. buff bake snickerdoodle almond butter
Recipe Notes

Combine ingredients (except last 2) to make donuts in a medium sized bowl. mix well with hands until a dough forms. pinch off pieces of the dough and form into a donut shape. repeat with rest of dough then microwave for 2-3 minutes. Dunk donuts in eggs then cook up in a skillet like french toast. drizzle with buff bake snickerdoodle almond butter and enjoy.

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Chocolate Peanut Butter Oatmeal Cookie Pancakes

Chocolate Peanut Butter Oatmeal Cookie Pancakes
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Chocolate Peanut Butter Oatmeal Cookie Pancakes
This pancake recipe has been my "go to" recipe for the past couple weeks and it has received rave reviews from others who have made it. these pancakes are super thick and fluffy, satisfying, and of course, delicious! and they still taste amazing the next day. double the recipe and store the leftovers so you have breakfast ready to go for the next day!
Instructions
  1. Combine all dry ingredients and mix well then add in wet ingredients. Mix well.
  2. If batter is too thick you can add a little more water.
  3. Measure out 1/4 cup batter and cook on a skillet.
  4. Cover with a lid to help distribute the heat more evenly.
  5. Repeat with rest of batter and enjoy. leftovers can be stored for up to a week!
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Chocolate Peanut Butter (Protein) Cupcakes

Chocolate Peanut Butter (Protein) Cupcakes
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Chocolate Peanut Butter (Protein) Cupcakes
this is my "go to" cupcake recipe. chocolatey peanut butter protein cupcakes topped with a mountain of peanut butter frosting. If you looooove frosting as much as I do then you will love these cupcakes which also have a peanut butter (protein) frosting core. And did I mention the "frosting" is only 2 ingredients!?
Chocolate Peanut Butter (Protein) Cupcakes
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Chocolate Peanut Butter (Protein) Cupcakes
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Cupcakes
  1. 1/4 cup quest peanut butter Protein 1/4 cup whole wheat flour 1/3 tsp Baking Soda 1 tsp baking powder 1 tbsp unsweetened Cocoa Powder 2/3 cup unsweetened Almond Milk 1 tsp Vanilla Extract
Frosting
  1. 1 cup plain greek yogurt 1 scoop quest peanut butter protein
Directions:
  1. Preheat oven to 350 degrees F. Oil 4-5 silicone liners and set aside.
  2. In a medium sized bowl, combine ingredients to make cupcake batter and mix until combined. scoop batter into cupcake liners and bake ~15 minutes or until cooked all the way through.
  3. Set aside to cool while you prepare the frosting.
  4. In a small bowl, combine greek yogurt with protein powder and mix until smooth and creamy. Scoop into a plastic bag with the tip cut off and set aside.
  5. Flatten the tops of the cupcakes a little so they are even then scoop out the center of each cupcake.
  6. Pipe the frosting into the center of each cupcake.
  7. Top off with a drizzle of chocolate sauce (baking cocoa + water) and homemade chocolate pb cups. to make pb cups, i melted chocolate into the bottom of a cupcake liner, topped with @nutsnmore toffee pb, Set in freezer for a few min, then topped with more melted chocolate.
  8. Broke the pb cup into a couple pieces and topped each cupcake with a piece.
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Apple Rose (Vegan) Cinnamon Rolls

Apple Rose (Vegan) Cinnamon Rolls
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Apple Rose (Vegan) Cinnamon Rolls
these mini cinnamon rolls make the perfect breakfast treat. they are made with whole grains and a serving of fruit and they are vegan. for a caramel apple version, add in some date caramel 😉
Apple Rose (Vegan) Cinnamon Rolls
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Apple Rose (Vegan) Cinnamon Rolls
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Instructions
cinnamon rolls
  1. 1/2 cup pumpkin purée (or baked sweet potato) 3/4 cup whole wheat flour 1 tsp baking powder 1 tsp vanilla 1 tbsp olive oil 1 tsp cinnamon
Apple filling
  1. 1 Apple, cut into apple slices
  2. bowl of water
Directions
  1. In a medium sized bowl combine ingredients to make the cinnamon rolls.
  2. Use your hands to fully combine all the ingredients and form a dough.
  3. Roll out dough into a small rectangle as thin as you can get it. Set aside. Cut the apple into thin slices.
  4. Place in a bowl of water (make sure the apple slices are completely covered with water) then microwave 3-4 min until Apple is soft, pliable, Nd translucent. Set aside to let cool.
  5. Cut off a thin strip of dough then line up a few Apple slices (about 6) on the strip.
  6. Lay the apple slices partly on top of one another so they are overlapping.
  7. Try to Place the apple slices close to the edge of the strip so the rose is more evident once you roll up the cinnamon roll.
  8. Starting from one edge of the strip, carefully roll up the dough like a cinnamon roll. Place on a large plate.
  9. Place on a large plate.
  10. Once finished microwave cinnamon rolls for 2-3 minutes until fully cooked. Then enjoy!
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Dark Chocolate Mint French Toast Donuts

Dark Chocolate Mint French Toast Donuts
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Dark Chocolate Mint French Toast Donuts
chocolate french toast donuts topped with the new quest mint chocolate chunk bar. i'll let that sink in for a second. i used my 5 minute donut recipe for the base then simply coated the donuts with a chocolate egg mixture, cooked them up like french toast, and topped them with a melted mint chocolate chunk bar for the "frosting". easy peasy and delicious!
Dark Chocolate Mint French Toast Donuts
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Dark Chocolate Mint French Toast Donuts
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Instructions
  1. Dark chocolate mint French toast donuts - makes 3-4
  2. 1/2 cup pumpkin (or baked sweet potato)
  3. 3/4 cup whole wheat flour (gf option: sub 3/4 cup oat flour + 1-2 tbsp coconut flour)
  4. 1 tsp baking powder
  5. 1 tsp vanilla
  6. 1 tbsp olive oil
  7. 1 tsp apple cider vinegar
  8. 1 egg
  9. 1 tbsp chocolate coconut butter
  10. 1 quest mint chocolate chunk protein bar
Recipe Notes

Combine all ingredients except last 3 and mix well! Make sure to use your hands to incorporate all ingredients into a dough. Pinch off pieces of dough, roll out into a thin rope, and form into a donut. Or form into small balls Of dough and form a hole in the middle with your finger. Repeat with rest of dough. Microwave 2-3 minutes until fully cooked. Set aside. In a Small bowl whisk egg with coconut butter. Dunk donuts in mixture and place on a warmed up skillet. Cook a few minutes on each side until fully cooked. Remove from heat. Microwave quest bar for 10 seconds until soft. Pull of pieces of the bar and arrange on top of each donut. Enjoy!

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Chocolate Caramel Custard Cups

Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
These deliciously decadent chocolate caramel custard cups are the perfect after dinner treat. Delicious homemade custard atop a chocolate cake cup and topped off with a date caramel topping. To die for!
Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
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Instructions
Chocolate caramel custard cups - makes 3-4 single servings
  1. Chocolate cup
  2. 3/4 cup whole wheat flour
  3. Heaping 1/2 cup baked sweet potato or pumpkin purée
  4. 1/4 cup baking cocoa
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 1 tsp pure maple syrup
  8. 1 tbsp olive oil
Custard filling
  1. 3 eggs
  2. 1 cup almond milk
  3. 1 tsp vanilla extract
  4. 1 tbsp coconut sugar
Caramel topping
  1. 1/3-1/2 cup date caramel
  2. optional musclegg chocolate caramel egg whites
Recipe Notes

Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and muscle egg egg whites and enjoy.

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