Chocolate Chip Cookie Dough Protein Pancakes


Ingredients
I don't really know what to say about these except PHENOMENAL! The texture is so on point and the flavors are perfect! I am enjoying these before Mr. Olympia! Need those macros and that energy :)

Pancakes
¼ cup oat flour
2 egg whites
3 Tbsp. unsweetened almond milk
½ Tbsp. cashew butter
¼ tsp. vanilla extract
¼ tsp. butter extract
2 Tbsp. cacao nibs

Cookie Dough Fluff
2 Tbsp. ricotta cheese
½ Tbsp. cashew butter
2 Tbsp. stevia or xylitol
¼ tsp. butter extract

Toppings
Chocolate Syrup (I used Walden Farms)

Method

1.  Place all protein pancake ingredients in a mixing bowl and whisk until batter is completely smooth.

2.  Heat a non-stick skillet on the stove-top over medium heat. Cook 5 small, even pancakes until slightly golden brown on both sides, about 2 minutes per side.

3. Combine fluff ingredients in a blender or food processor and mix until completely smooth. Evenly distribute cookie dough fluff among the 5 pancakes. Add toppings, if desired

Makes 1 serving
1 serving is 5 pancakes with fluff (toppings not included)

Macros for 1 serving

433 calories, 33.7g protein, 32.2g carbs, 20.6g fat, 7g fiber & 3.7g sugar


Chocolate Chip Cookie Dough Quest Bar Brownies


Ingredients

Quest Bar Layer

Brownie Layer
1 Tbsp. cup almond meal flour
2 Tbsp. coconut flour
1 Tbsp. cacao powder
2 Tbsp. xylitol
1 whole egg

Cookie Dough Icing Layer
¼ cup ricotta cheese
2 Tbsp. cashew butter
2 Tbsp. stevia or xylitol
½ tsp. butter extract


Method

1. Pre-heat oven to 325 degrees F. Line a mini baking pan (I used a 8x5 inch dish) with parchment paper and spray with cooking spray. Set aside.

2. Microwave both quest bars for 15 seconds and mold both of them to the bottom of the baking dish, forming a crust. Add all brownie layer ingredients to a mixing bowl and whisk until batter is smooth.  Pour this mixture on top of quest bar crust and bake in the oven for 16-18 minutes. Remove from oven and let cool while you make the icing.

3. For the icing, add all ingredients to a food processor or blender and blend until smooth and creamy. Pour this one top of the cooled chocolate chip cookie dough brownie bars and sprinkle with chocolate chips, if desired. Place the brownie squares in the fridge for at least 1 hour.  Slice into 8 even pieces and enjoy!

Makes 8 servings
1 serving is 1 square with icing

Macros for 1 serving (without the extra chocolate chips)
112 calories, 9.3g protein, 8.7g carbs, 6.2g fat, 5.8g fiber, 1.1g sugar



Peanut Butter and Jelly Protein Bars


Ingredients

½ cup all natural peanut butter
2 egg whites
½ cup sugar free maple syrup
1 cup chickpeas, cooked, rinsed, and drained
¼ cup xylitol
¼ cup sugar free cherry preserves

Method

1. Pre heat oven to 350 degrees F. Line an 8x8 inch square baking dish with parchment paper or foil and spray with cooking spray. Set aside.

2. Place all ingredients, except the preserves/jam, into a blender or food processor. Blend until the mixture is completely smooth.

3. Pour ¾ of the blondie batter into the baking dish. Evenly spread the preserves on top of the batter and spoon the remainder of the blondie batter on top of the preserves. Smooth down with the back of a spoon.

4. Bake in the oven for 30-34 minutes, or until center is completely cooked. Remove from oven and let sit for 30 minutes to cool. Remove the blondies from the baking dish and slice into 16 even squares. Serve immediately.

Makes 16 servings
1 serving is 1 bar

Macros for 1 serving
95 calories, 4.6g protein, 8.5g carbs, 6.3g fat, 1.9g fiber, 1.1g sugar



Mini Chocolate Fudge Peanut Butter Protein Bread

Ingredients

Chocolate Fudge Peanut Butter Bread
1 scoop Giant Sports Peanut Butter Chocolate protein powder
2 Tbsp. cacao powder
¼ cup stevia or xylitol
¼ tsp. baking powder
2 egg whites
1/3 cup plain greek yogurt

Peanut Butter Sauce
¼ cup powdered peanut butter
2 Tbsp. water
1 Tbsp. sugar free maple syrup

Method

1. Pre heat oven to 325 degrees F. Line a mini loaf pan with foil and spray with cooking spray.

2. Add eggs, syrup, and greek yogurt to a mixing bowl. Whisk for about one minute or until everything is smooth. In a separate bowl, combine the protein powder, almond meal flour, powdered peanut butter, cacao powder, stevia, and baking powder and stir together. Pour the wet ingredients into the bowl of dry ingredients. Mix until batter turns smooth and is well combined.

3. Pour batter into prepared pan and sprinkle with mini chocolate chips.

4. Bake in the oven for 36-40 minutes or until the middle is cooked through. Remove from the oven and let cool for 30 minutes.

5. For the peanut butter sauce, combine all of those ingredients together and stir until mixture becomes smooth and silky. Drizzle sauce on top of bread and slice into 8 even pieces. Serve immediately.

Makes 8 servings
1 serving is 1 slice

Macros for 1 slice
116 calories, 10g protein, 8.6g carbs, 5.8g fat, 2.7g fiber, 3.4g sugar

Nicolette’s Tips

* You may substitute greek yogurt with cottage cheese or sour cream.
* You may substitute cacao powder with unsweetened cocoa powder.
* You may substitute sugar free maple syrup with regular maple syrup or honey.