Pumpkin Cake Pancakes

Pumpkin Cake Pancakes

Fluffy. Cake-y. Packed with protein. What else could you want in a breakfast?

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Pumpkin Cake Pancakes
Pumpkin Cake Pancakes
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Pumpkin Cake Pancakes
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Instructions
  1. 1/2 serving Birthday Cake About Time protein powder
  2. 1/2 tsp cinnamon
  3. 1/2 tsp baking powder
  4. 2 T pumpkin puree
  5. 1 egg white (46 grams)
  6. Mix together dry ingredients in a small bowl. Add wet ingredients and stir to combine.
  7. Cook pancakes in a lightly greased pan over medium heat for 6-8 mins, flipping once half way through.
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Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Healthy high protein chocolate chip cookie dough flourless and gluten free!

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Chocolate Chip Cookie Dough Bars
Chocolate Chip Cookie Dough Bars
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Chocolate Chip Cookie Dough Bars
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Instructions
  1. 1 can organic pumpkin.
  2. 2 cups gluten free oats.
  3. 2 scoops vanilla protein powder.
  4. 2 eggs, 4 egg whites.
  5. 2 tbsp agave nectar.
  6. 1/3 cup almond butter.
  7. 1/2 cup unsweetened apple sauce.
  8. 1 tsp vanilla.
  9. 1/2 tsp pink Himalayan salt.
  10. 1 tsp baking powder.
  11. 1 tsp baking soda.
  12. Blend all ingredients and fold in about 1/2 cup @lilys_sweets_chocolate dark chocolate chips.
  13. Bake bars at 350 degrees for about 20-25 min and devour!!!
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Mini Cinnamon Pumpkin Cakes

Mini Cinnamon Pumpkin Cakes

Who doesn’t love pumpkin!

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Mini Cinnamon Pumpkin Cakes
Mini Cinnamon Pumpkin Cakes
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Mini Cinnamon Pumpkin Cakes
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Instructions
  1. 2 scoops (80g) Jamie Eason's vanilla whey
  2. 6Tbs (42g) coconut flour
  3. 1/3c truvia (or another sweetener)
  4. 1/2-1 Tbs cinnamon or pumpkin pie spice
  5. 1-2tsp baking soda
  6. 1/2c of pumpkin
  7. 3/4c egg whites
  8. Mix all dry ingredients together, then add pumpkin and egg whites and mix until smooth
  9. Pour batter into 8 lined cupcake tins** 3) Bake at 280F for ~25min
  10. Let cool and enjoy
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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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Pumpkin Cinnamon Swirl Protein Cheesecake

Pumpkin Cinnamon Swirl Protein Cheesecake
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Pumpkin Cinnamon Swirl Protein Cheesecake
Delicious and creamy, guilt free CHEESCAKE! What more is there to say?
Pumpkin Cinnamon Swirl Protein Cheesecake
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Pumpkin Cinnamon Swirl Protein Cheesecake
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Instructions
  1. two 8oz containers of fat free cream cheese (room temp, 1.5 cups nonfat greek yogurt, 3scoops vanilla whey protein, 1.5 cups baking stevia (measures like sugar! Check iherb.com code SIS866 saves you $10!)
  2. 2 whole eggs, 2 egg whites, 2tsp vanilla, 1/3 cup pumpkin puree (NOT pumpkin pie filling. Only ingredient should be pumpkin)
  3. copious amounts of cinnamon and/or pumpkin pie spice (I always dump a ton in..so just do 1teaspoon or less if you're concerned)
  4. Bake for 60 mins at 300F
Recipe Notes

Let completely cool before slicing and then refrigerate. Makes 8 servings. It couldn't be any easier! I just used a regular baking dish lightly greased with coconut oil. I don't see the need for a special springform pan for this.

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Three Ingredient Skinny Slutty Brownies

Three Ingredient Skinny Slutty Brownies
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Three Ingredient Skinny Slutty Brownies
I have a secret but I'am telling! I have a fool proof way to make delicious healthy slutty brownies using only 3 ingredients with no oil and no eggs!
Three Ingredient Skinny Slutty Brownies
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Three Ingredient Skinny Slutty Brownies
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Instructions
  1. Preheat oven to 350 degrees F
  2. Spray any glass Pyrex dish with coconut oil
  3. Mix together pumpkin and brownie mix in a large bowl pour it into the glass.
  4. Cook for 20 minutes.
  5. Microwave the cookie for 15 seconds cut it up and put it on the brownies in the oven now cook brownies with cookies on them for 5 more minutes.
  6. Cut into 16 brownies. Serves 16.
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Pumpkin S’Mores Squares

Pumpkin SMores Squares
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Pumpkin S'Mores Squares
Healthy S'mores without the guilt!
Pumpkin SMores Squares
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Pumpkin SMores Squares
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Instructions
Filling:
  1. 1 can organic pumpkin purée
  2. 2 scoops quest vanilla protein powder
  3. 1/2 cup gluten free oats
  4. 4 tbsp almond butter
  5. 1 tsp vanilla extract
  6. 3 egg whites
  7. 2 tsp ground cinnamon
Crust:
  1. 3 cinnamon quest bars microwaved for 30sec
  2. 1/3 cup almond meal
  3. 4 tbsp almond butter
Topping:
  1. 1/2 cup Lily's stevia dark chocolate chips
  2. 1/2 cup mini vegan marshmallows
Recipe Notes

Blend all crust ingredients and place on a greased 13 x 9 pan. Blend all filling ingredients and place on top. Add marshmallows and chocolate chips. Bake for 350 degrees for 25 minutes. Enjoy!

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Pumpkin Swirl Protein Cheesecake

This recipe is from @kristypantss

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Pumpkin Swirl Protein Cheesecake
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Prep Time 5 minutes
Cook Time 1 hour
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Prep Time 5 minutes
Cook Time 1 hour
Servings
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Instructions
  1. For the cheesecake; two 8oz containers of fat free cream cheese (room temp, 1.5 cups nonfat greek yogurt, 3scoops vanilla whey protein, 1.5 cups baking stevia (measures like sugar! Check iherb.com code SIS866 saves you $10!), 2 whole eggs, 2 egg whites, 2tsp vanilla, 1/3 cup pumpkin puree (NOT pumpkin pie filling. Only ingredient should be pumpkin), copious amounts of cinnamon and/or pumpkin pie spice (I always dump a ton in..so just do 1teaspoon or less if you're concerned).
  2. Bake for 60 mins at 300F.
  3. Let completely cool before slicing and then refrigerate.
  4. Makes 8 servings.
  5. It couldn't be any easier! I just used a regular baking dish lightly greased with coconut oil. I don't see the need for a special springform pan for this.
Recipe Notes

Amount Per Serving


Calories 154

Calories from Fat 14


% Daily Values*


Total Fat 1.58

2.43%


Saturated Fat 0.73

3.65%


Polyunsaturated Fat 0.15


Monounsaturated Fat 0.42


Cholesterol 76.56

25.52%


Sodium 401.06

16.71%


Potassium 159.88


Total Carbohydrate 9.78

3.26%


Dietary Fiber 1.19

4.76%


Sugars 8.05


Protein 21.25


Vitamin A 52.13%

Vitamin C 1.25%


Calcium 17.69%

Iron 3.13%

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