Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Pancakes, Donuts & More… (page 2 of 4)

Pumpkin Protein Pancakes

It’s August 31st. This is okay.

Pumpkin-Pancakes

I highly recommend using PEScience Select SNICKERDOODLE protein for all your PUMPKIN flavored baking needs. It’s just the best! Get 30% OFF using code PBCHOCO.


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Pumpkin Protein Pancakes

Yield: 5 pancakes

Serving Size: 5 pancakes

Calories per serving: 356

Fat per serving: 13g

Carbs per serving: 32g

Protein per serving: 40g

Pumpkin Protein Pancakes

Deliciously fluffy Fall flavored pancakes! Perfect way to start off the season! High protein and low fat. Paleo friendly.

Ingredients

  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 egg, 1 egg white
  • 3 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 1 tsp. baking powder
  • 3/4 c plus 2 tbsp. - 1 c almond milk

Instructions

  1. In a large bowl, sift all dry ingredients together. (sifting makes all the difference, just trust)
  2. In another bowl, whisk together your egg, egg white, vanilla extract and pumpkin.
  3. Stir your wet ingredients into the dry ingredients.
  4. Add your 3/4 cup plus 2 tablespoons almond milk. Depending what protein powder you used, you may need another 2 tablespoons if mix is too dry.
  5. Cook pancakes 1/4 cup at a time on medium-low heat until golden brown.
  6. Enjoy!

Notes

Use a paleo friendly protein for paleo diet.

http://peanutbutterpluschocolate.com/pumpkin-protein-pancakes/

Blueberry Chocolate Protein Donuts

I woke up this morning with a very serious case of the Mondays. Can we just go back to the weekend full of donuts and Netflix? No, I needed to take Monday seriously and get some work done, so I compromised (with myself) and made Healthy Blueberry Protein Donuts.

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I got the new Frosted Chocolate Cupcake Whey Protein from PEScience in the mail last week and it is holy freaking cow, delicious. It’s safe to safe this might be my new favorite protein flavor. Want to try it out yourself? You can get 30% off using code PBCHOCO at checkout.


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These deliciously moist donuts are glazed with a super simple Blueberry Lemon Sauce. Mmmm….

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Blueberry Chocolate Protein Donuts

Yield: 5 donuts

Serving Size: 1 donut

Calories per serving: 136

Fat per serving: 5g

Carbs per serving: 13g

Protein per serving: 9g

Blueberry Chocolate Protein Donuts

Super moist baked chocolate protein donuts topped with blueberries and a fresh blueberry lemon sauce.

Ingredients

  • 1/2 c oat flour
  • 1 scoop frosted chocolate cupcake protein powder (PEScience 30% off PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/4 c pumpkin puree
  • 2 tbsp. unsweetened cocoa powder
  • 1 egg, whole
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 c fresh or frozen blueberries
  • Blueberry Lemon Sauce
  • 1/4 c fresh or frozen blueberries
  • juice from 1/2 lemon
  • 2 tbsp. sugar-free maple syrup

Instructions

  1. Pre-heat oven to 325f and prepare a donut pan with non-stick spray.
  2. In a bowl, mix together all dry ingredients.
  3. Stir in the pumpkin puree, syrup and melted coconut oil until smooth.
  4. Whisk egg in a separate bowl and then it to your chocolate stirring just until combined.
  5. Place batter into a plastic Ziploc bag or piping bag and snip the corner.
  6. Fill the donut molds with batter. Mine filled 5 molds.
  7. Sprinkle blueberries over the top of the donuts, about 5-7 blueberries each.
  8. Bake for 9-10 minutes.
  9. While donuts are cooling, prepare your sauce.
  10. Place all sauce ingredients into a small frying pan on medium-low heat.
  11. Cook for 2-3 minutes or until blueberries are soft enough to mash. Use a wooden spoon to made blueberries while stirring.
  12. Turn onto very low heat and let simmer for another 2-3 minutes.
  13. Remove from heat and let cool for a few minutes before pressing the sauce through a strainer to remove the larger chunks.
  14. Drizzle sauce over donuts and enjoy.
http://peanutbutterpluschocolate.com/blueberry-chocolate-protein-donuts/

 

Chocolate Banana Bread French Toast {high protein}

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Chocolate Banana Bread French Toast {high protein}

Yield: 3 servings

Serving Size: 3 peices of french toast with chocolate ganache

Calories per serving: 296

Fat per serving: 8g

Carbs per serving: 36g

Protein per serving: 23g

French Toast like you have never had it before!

Ingredients

  • 2 ripe bananas
  • 2 eggs, whole
  • 1/2 c egg whites
  • 1/4 c coconut sugar
  • 1/4 c sugar free maple syrup or sticky syrup of choice
  • 1/4 c almond milk
  • 1/4 c powdered peanut butter
  • 1/4 c almond flour
  • 1 scoop whey protein (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 2 tbsp. cocoa powder
  • 2 tbsp. coconut flour
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
    For the French Toast
  • 1 egg, whole
  • 2 tbsp. almond milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
    For the Chocolate Ganache
  • 1/4 scoop chocolate protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 1 tbsp. cocoa powder
  • 1 tbsp. sugar free maple syrup
  • 1-2 tbsp. water

Instructions

  1. For the banana bread, pre-heat to 350f and prepare a loaf pan with non-stick spray.
  2. In a mixer, beat the bananas, eggs, coconut sugar, almond milk, sugar free maple syrup and vanilla extract until fluffy.
  3. In a separate bowl, mix the flours, powdered peanut butter, baking powder and protein powder together.
  4. Slowly add the banana mixture to your dry mix while stirring. Mix just until combined.
  5. Pour the batter into your prepared loaf pan and bake for 50-60 minutes or until a tooth pick comes out clean.
  6. Let cool completely before cutting the bread into 9 slices.
  7. In a shallow bowl, whisk together your egg, almond milk, vanilla extract and cinnamon.
  8. Dip each piece of bread into the mixture until completely coated.
  9. Cook each piece in a frying pan, prepared with non-stick spray on medium heat.
  10. Cook until golden brown, flip and cook the other side until golden brown.
  11. Mix together your ganache and drizzle over french toast.
  12. Enjoy!

Notes

Macros do not include banana and blueberry toppings.

http://peanutbutterpluschocolate.com/chocolate-banana-bread-french-toast-high-protein/

Peanut Butter Stuffed Double Chocolate Pop tarts

 

Pop Tarts! Pop Tarts! Pop Tarts!

I had to say it three times because I am so excited to share these pop tarts with you for three reasons:

Because chocolate.


Because peanut butter.

Because high in protein.

Pop tarts were a popular after school snack in our household growing up and nothing makes me more nostalgic than eating a sugar filled treat from my childhood. Now that I’m older and a bit wiser, I’ve realized that snacking on store bought pop tarts is not doing my health many favors. As delicious and flaky as those boxed pop tarts are, I would pick a homemade and all natural high protein pop tart any day of the week.

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Homemade pop tarts never disappoint but this is the first time I’ve made chocolate and peanut butter pop tarts with decadent fudge frosting and so for that reason alone they are just better. Because everything is better with chocolate. Am I right?

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If you love to eat dessert for breakfast than these pop tarts are perfect for you. Sugar free and high in protein–that’s good enough for me to eat for any meal of the day!

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I like to think I’m an artist and that’s why everything I bake tastes absolutely amazing but really PEScience Select protein powders (you have probably noticed that I use this product in just about every recipe) just has the most incredible flavors and baking with a quality protein powder will always produce the best results.

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Peanut Butter Stuffed Double Chocolate Pop tarts

Yield: 3 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 302

Fat per serving: 15g

Carbs per serving: 24g

Protein per serving: 17g

Peanut Butter Stuffed Double Chocolate Pop tarts

Ingredients

    Dough
  • 1/2 c + 1 tbsp. oat flour
  • 1/4 c brown rice flour
  • 2 tbp. almond flour
  • 16g protein powder (I used PEScience Peanut Butter Cup 30% off using code PBCHOCO)
  • 3 tbsp. all natural sugar free maple syrup (agave or brown rice syrup will also work)
  • 2 tbsp. unsweetened applesauce
  • 1 tbsp. earth balance buttery spread, room temp (can be replaced with coconut oil)
  • 1 tbsp. unsweetened cocoa powder (I used special dark)
  • 1 tsp. vanilla extract
  • pinch stevia
    Filling
  • 16g protein powder (I used PEScience Peanut Butter Cup)
  • 2 tbsp. peanut butter (I used Nuts 'N More)
    Frosting
  • 3 tbsp. all natural sugar free maple syrup
  • 1 tbsp. unsweetened cocoa powder
  • 2 tsp. coconut oil, melted
    Topping
  • chocolate sprinkles

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. Using a fork, mix together 1/2 c oat flour, brown rice flour, almond flour, protein powder, cocoa powder and stevia.
  3. Mix in the maple syrup, applesauce, vanilla extract and buttery spread until a dough forms.
  4. Fold in 1 tbsp. oat flour.
  5. Roll the dough into a ball and using a rolling pin, roll it flat between two pieces of parchment paper until about 1/8 inch thickness.
  6. Cut dough into rectangles, about 3 1/2 x 2 1/2 inches. Reroll scraps and repeat until you have used all the dough.
  7. Place all of your rectangle pieces on the prepared parchment paper while your prepare your filling.
  8. Mix together the peanut butter and protein powder until smooth.
  9. Place a heaping tablespoon onto the center of 3 of your rectangles. Cover with remaining rectangles and use a fork to press all sides together.
  10. Brush entire pop tart with egg wash (1 egg, whisked).
  11. Bake for 7 minutes.
  12. Let cool completely before mixing your frosting together and decorating and topping with sprinkles.

Notes

For vegan use a super food protein blend and omit egg wash.

http://peanutbutterpluschocolate.com/peanut-butter-stuffed-double-chocolate-pop-tarts/

If you love this recipe, don’t forget to save it on Pinterest!

 

 

Healthy Cream Filled Baked Donuts {doughnuts}

 

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Healthy Cream Filled Baked Donuts {doughnuts}

Yield: 7-8 doughnuts

Serving Size: 1 doughnut (nutrition facts are approximate)

Calories per serving: 185 calories

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 8g

Healthy Cream Filled Baked Donuts {doughnuts}

Ingredients

  • 1 c plus 2-4 tbsp. whole wheat flour
  • 1/2 c protein powder (I used PEScience Gourmet Vanilla get 30% off using code PBCHOCO)
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 tsp. salt
  • 1 tsp. vanilla (I used Better Body Foods)
  • 1 tsp. stevia
  • 1 packet instant yeast
  • 2/3 c almond milk or milk of choice (110f)
  • 2 egg yolks
  • 3 tbsp. coconut oil
    Filling
  • 1/2 packet of sugar free instant vanilla pudding
  • 1/2 scoop milk chocolate protein powder (I used PEScience)
  • 1/2 scoop gourmet vanilla protein powder (I used PEScience)
  • 1 tbsp. unsweetened dark cocoa powder
  • 3/4 c almond milk
    Drizzle
  • 1/4 scoop milk chocolate protein powder (I used PEScience)
  • 1/2 tbsp. unsweetened dark cocoa powder
  • 1 tbsp. coconut oil (melted)
  • 1-2 tbsp. water

Instructions

  1. In a bowl, mix together 1 cup flour, protein powder, stevia, salt and yeast.
  2. Stir in warm milk, oil, egg yolks and vanilla.
  3. With an electric mixer on high, beat for 2 minutes.
  4. Stir 1/4 cup flour, 2 tablespoons at a time until dough holds together.
  5. Remove dough and knead 50 times on a floured surface.
  6. Let dough rest for 10 minutes.
  7. Roll dough 1/2 inch thick and cut our circles (I used a glass). Re-roll remaining dough.
  8. Place cut circles on a baking sheet lined with parchment paper.
  9. Cover and place in a warm place for 45 minutes.
  10. Prepare your filling by whisking together instant pudding mix and milk for two minutes.
  11. Let sit for 5-10 minutes.
  12. Once pudding is set, separate the pudding into two bowls.
  13. In one bowl, stir in the vanilla protein powder until completely incorporated and then pour the filling into a piping bag with a long slender tip--set a side.
  14. In the second bowl, stir in the chocolate protein powder and cocoa powder until completely incorporated and then pour the filling into a piping bag with a long slender tip--set a side.
  15. After 45 minutes and your doughnuts have become puffy, bake for 8 minutes and 375f.
  16. Remove from oven and immediately fill doughnuts by pressing the tip into the side of the doughnut and filling.*
  17. Stir your drizzle ingredients together and decorate doughnuts.
  18. Serve immediately.

Notes

*I used the end of my baking thermometer to poke a hole in the side of the doughnut before filing.

http://peanutbutterpluschocolate.com/healthy-cream-filled-baked-donuts-doughnuts/

These doughnuts were inspired by http://www.jennycancook.com/

Healthy Paleo Crepes {Gluten Free}

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Healthy Paleo Crepes {Gluten Free}

Yield: 4-5 crepes

Serving Size: 1 crepe

Calories per serving: 78

Fat per serving: 2g

Carbs per serving: 11g

Protein per serving: 5g

Healthy Paleo Crepes {Gluten Free}

Ingredients

  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c tapioca flour
  • 1 egg, large
  • 1/4 c egg whites
  • 1 1/4 c unsweetened almond milk
  • pinch stevia

Instructions

  1. In a large bowl, whisk all ingredients together until smooth. The mixture should be thinner than pancake batter. If the batter is too thick, add another 1/4 cup almond milk.
  2. Spray a small frying pan with non-stick spray and turn on medium heat.
  3. Pour 1/4 cup of the batter into the center of the pan swirl around to cover the entire bottom of the pan.
  4. Cook until golden brown and flip. Repeat.

Notes

Filling pictured (Not included in macro count): Greek Yogurt Diced Strawberries Mini Chocolate Chips

http://peanutbutterpluschocolate.com/healthy-paleo-crepes-gluten-free/

Healthy Cookies and Cream Waffles

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I used PEScience Cookies and Cream Protein Powder, however, a vanilla or chocolate protein will also work.

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Healthy Cookies and Cream Waffles

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 2 toaster sized waffles or 1 large belgian waffle

Serving Size: 2 toaster sized waffles or 1 large belgian waffle

Calories per serving: 336

Fat per serving: 12

Carbs per serving: 27

Protein per serving: 42

Healthy Cookies and Cream Waffles

Ingredients

    Waffles
  • 1 scoop protein powder (I used PEScience Cookies and Cream get 25% off using code PBCHOCO)
  • 2 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. unsweetended cocoa powdered
  • 1 egg
  • 1/2 c plus 1 tbsp. almond milk (milk of choice or water)
  • 1 tsp. baking powder
    Cream Drizzle
  • 1 tbsp. powdered erythritol or sugar substitute
  • 1/4 scoop vanilla protein powder (I used PEScience)
  • 1-2 tbsp. water
    Other
  • 1/2 crushed Oreo

Instructions

  1. Mix all dry waffle ingredients together then add wet and whisk until smooth.
  2. Pour batter into a prepared waffle iron.
  3. Cook until crispy. Depending on the protein powder you use, this can take 4-6 minutes.
  4. While cooking, mix the cream ingredients together adding the water last a tablespoon at a time until you reach your desired consistency.
  5. *Optional: Layer waffles with bananas

Notes

***Macros include 1/2 crushed Oreo

http://peanutbutterpluschocolate.com/healthy-cookies-and-cream-waffles/

Funfetti Protein Waffles {Low Carb + Low Fat}

Last week my waffle maker finally gave out–it had enough of my food experiments and literally just stopped cooking.  As I lay my old Belgian waffle maker to rest (or toss it in the trash),  I am celebrating the life of my new  “toaster” size waffle maker by making healthy, low fat, low carb and super delicious Funfetti Waffles.

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A close up for good measure.

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Funfetti Protein Waffles {Low Carb + Low Fat}

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 small waffles or 1 large Belgian waffle

Serving Size: 2 small waffles or 1 large Belgian waffle

Calories per serving: 241

Fat per serving: 10

Carbs per serving: 12

Protein per serving: 34

Funfetti Protein Waffles {Low Carb + Low Fat}

Ingredients

  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 2 tbsp. coconut flour (I used Better Body Foods)
  • 1 egg
  • 1 tsp. baking powder
  • 1/2 c almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tbsp. sprinkles
    Toppings (optional)
  • 1 tbsp. powdered peanut butter (Better Body Foods) plus 1 tbsp. vanilla protein powder mixed with enough water to form a pourable consistency
  • diced strawberries
  • diced banana
  • blueberries
  • blackberries

Instructions

  1. Spray waffle iron with non-stick spray and turn on medium-high heat (if you have a heat setting).
  2. In a bowl, mix all dry ingredients together then add remaining ingredients.
  3. Whisk in until smooth.
  4. Pour batter into the center of the waffle iron until covered.
  5. Cook until golden brown and crispy. Mine took about 7 minutes.

Notes

Macros with all toppings: 317cal/ 11f/ 27c/ 38p

http://peanutbutterpluschocolate.com/funfetti-protein-waffles-low-carb-low-fat/

Bunny Butt Pancakes

I have seen this adorable idea all over Pinterest so I decided to give it a go with my protein pancake recipe–who eats regular pancakes, anyway?

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You will need:

  • 1 medium pancake
  • 1 slightly small pancake
  • 4 small “tear drop” shaped pancakes and two of them being slightly smaller than the other two
  • 2 slices of banana
  • 6 mini chocolate chips
  • 1 tablespoon peanut butter
  • a few pinches of coconut

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Just look at that butt!

Bunny Butt Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Serving Size: 2

Calories per serving: 220

Fat per serving: 4

Carbs per serving: 23

Protein per serving: 24

Bunny Butt Pancakes

Ingredients

    Pancakes
  • 1/2 c whole wheat flour or oat flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 2 tbsp. unsweetened applesauce
  • 1 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1/4 c plus 3 tbsp. almond milk
  • 1 egg, 1/4 c egg whites
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract (I used Better Body Foods)

Instructions

  1. In a large bowl, mix together the flour, protein, powdered peanut butter and baking powder. Add remaining ingredients and mix until smooth. Let batter sit for 5 minutes.
  2. Use a pancake skillet or frying pan prepared with non-stick spray to create shapes listed above.
  3. Assemble bunny pancake parts then place a tablespoon of peanut butter in the center of the large pancake and sprinkle with shredded coconut.
  4. Place a banana slice in the top center of each foot then place 3 mini chocolate chips below.

Notes

Macros for pancakes only

http://peanutbutterpluschocolate.com/bunny-butt-pancakes/

The Most Popular Recipe I’ve Ever Posted

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I quickly took this photo yesterday morning on my iPhone and for some reason that I can’t seem to figure out, it has received 4x as many likes and comments on Instagram as any other photo or recipe I’ve posted.

When I made these pancakes, I didn’t even plan on taking a photo but I really liked the way the peanut butter drizzle ended up so I quickly snapped one with my phone and boom, here ya go, the most popular recipe on my Instagram feed.

The Most Popular Recipe I’ve Ever Posted

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8 baby pancakes or 4 regular sized

Serving Size: 8 baby pancakes or 4 regular sized

Calories per serving: 269

Fat per serving: 4

Carbs per serving: 15

Protein per serving: 44

Ingredients

  • 1 scoop Abs Protein Pancake Mix
  • 1/2 c water or milk
  • 1/4 c plus 1 tbsp. egg whites
  • 1 tbsp. powdered peanut butter
  • 1/4 scoop protein powder (I used PEScience Peanut Butter Cup)
    Topping
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. protein powder (I used PEScince Vanilla)
  • 2-3 tbsp. water

Instructions

  1. Mix all pancake ingredients together and cook 1 tbsp. sized pancakes on a skillet or pancake pan prepared with non-stick spray.
  2. Mix all topping ingredients together and drizzle over pancakes.
http://peanutbutterpluschocolate.com/the-most-popular-recipe-ive-ever-posted/

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