PROTOLYTE® PROTEIN PANCAKES
- 1 scoop ProtoLyte® in Vanilla Cake Batter
- 1/3 cup oat flour
- 2 egg whites
- ¼ cup almond milk
- ¼ cup blueberries
- 1 tbsp baking soda (for rise)
- ¾ cup blueberries
- 2 tbsp sugar-free maple syrup
- ¼ scoop ProtoLyte® in Vanilla Cake Batter
- 2 tablespoons almond milk
- Heat a skillet on the stovetop over medium heat.
- In a blender or food processor, blend together egg whites, ¼ cup almond milk, ¼ cup blueberries until smooth. Pour into a mixing bowl.
- Add 1 scoop ProtoLyte® protein powder and oat flour to the mixing bowl and whisk until smooth.
- Spoon about ¼ cup of the pancake mix onto the skillet, making 5 pancakes total, and cook on each side about 2-3 minutes or until golden brown.
- For the jam, heat ¾ cup blueberries and maple syrup in a saucepan over medium heat, stirring occasionally, for about 8 minutes.
- For the glaze, stir together ¼ scoop protein powder and 2 tablespoons almond milk until smooth.
- Spoon the jam and glaze on top of the pancakes. Enjoy!
Makes 1 serving
1 serving is 5 pancakes with toppings
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KETO PRE-WORKOUT GUMMIES
- 1-2 scoops of Ketogenic Pre-Workout in Strawberry Savers
- 4 tbsp gelatin
- 1/4 - 1/3 cup of water
- Mix Ketogenic Pre-Workout with water.
- Pour mixture into a medium saucepan pan on low-medium heat, just before it starts to boil. The mixture should be smokey, but not boiling or bubbling.
- Remove mixture from heat. Slowly add in the gelatin, whisking until dissolved into liquid mixture.
- Use a dropper to fill all gummy molds.
- Chill in the refrigerator for 10 minutes.
CHOCOLATE FUDGE PROTOLYTE® PROTEIN BROWNIES
- 1-2 scoops of ProtoLyte® in Chocolate Fudge Cookie
- 1 1/2 cups ripe avocado
- 2 eggs (room temperature)
- 4 tbsp cocoa powder
- 1 cup almond flour
- 1/4 cup + 1 tbsp erythritol or more (to taste)
- 3 tbsp refined coconut oil
- 3.5 oz unsweetened dark chocolate
- 1 tsp vanilla extract
- 1 tsp baking powder
- Preheat oven to 350 degrees.
- Line an 8x8 inch baking pan with parchment paper, making sure to cover bottom and sides completely.
- In a food processor, blend the ripe avocado, eggs and vanilla extract until smooth (about 30 seconds).
- Melt the coconut oil and dark chocolate together in the microwave, making sure not to burn the chocolate.
- Pour the chocolate mixture over the avocado mixture. Mix in the sweetener, cocoa powder, almond flour and baking powder. Blend all ingredients well.
- Transfer the avocado brownie batter to baking pan and bake for 35 minutes. Let cool for about 10 minutes, then slice into 12 pieces.
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PROTEIN PEANUT BUTTER CUPS
- 2-3 scoops of ProtoLyte® in Vanilla Peanut Butter
- 10oz bag of Dark Chocolate Chips
- 1/2 cup Natural Peanut Butter
- Place 12 muffin cups in a muffin pan.
- Melt half of the dark chocolate chips in a microwave safe bowl, and microwave in 20 second intervals at 50% power - stirring at each interval, until melted.
- Spoon all of the melted chocolate into the muffin cups. Tip - If the chocolate isn't even on the bottom of all cups, pick the muffin pan up a few inches from the counter and drop it, or shake pan back and forth until all chocolate is evenly spread.
- Put muffin pan in the freezer for 15-20 minutes.
- In a separate bowl, mix ProtoLyte® and peanut butter together (will be somewhat of a dry mixture).
- Spoon the ProtoLyte® peanut butter mixture into each cup and spread out with a spoon.
- Shake and pick up/drop muffin pan until mixture is evenly spread over chocolate.
- Place muffin pan in the freezer for 15-20 minutes.
- Melt the remaining dark chocolate in the microwave using the same process in step #2.
- Spoon melted chocolate into muffin cups, picking up/dropping and shaking pan until mixture is evenly spread into cups.
- Place muffin pan back in the freezer for 15-20 minutes.
- Serve immediately, or store in an air tight container in the refrigerator until ready to eat.
CHOCOLATE FUDGE PROTEIN BALLS
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
5 tbsp brown rice syrup
2 tbsp nut or seed butter
2 tbsp milk
Add all ingredients to the bowl of a food processor or blender, and mix until they have fully combined to form a dough.
Using a tablespoon, roll dough between your hands and form individual balls.
Store rolled balls in an airtight container at room temperature or in the refrigerator until you are ready to consume.
- VMI Sports