Peanut Butter CC Protein Balls

Appetizers, Snacks & Sides, Recipes

These taste like a combination of Cookie Dough and Peanut Butter Cookies. YUM!

Lets talk about how to cook with protein powder! The key to using protein in your recipes is picking a protein that is 1) high quality and 2) that you enjoy the taste of. No matter what anyone says, if you don’t like the taste of the protein in a shake, you probably won’t like it in a recipe. Not all protein is created the same either, some are more chalky, some have less flavor etc. In order for these to taste the best, choose the protein you enjoy the most.

This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

INGREDIENTS  

  • ¾ Cup Almond Flour
  • ½ Cup Quick Oats
  • 1 Cup Natural Peanut Butter
  • 3-4 Tbsp Maple Syrup or Honey
  • ¼ Cup Mini Chocolate Chips
  • 2 Scoop Protein Powder (Vanilla)
  • ¼ Tsp Salt
  • Water (only if batter is too dry to stick together)

INSTRUCTIONS 

  • Combine all ingredients in a mixer until dough is sticky and bunching together.
  • Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

Peanut Butter CC Protein Balls

This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

  • ¾ Cup Almond Flour
  • ½ Cup Quick Oats
  • 1 Cup Natural Peanut Butter
  • 3-4 Tbsp Maple Syrup or Honey
  • ¼ Cup Mini Chocolate Chips
  • 2 Scoop Protein Powder (Vanilla)
  • ¼ Tsp Salt
  • Water (only if batter is too dry to stick together)
  1. Combine all ingredients in a mixer until dough is sticky and bunching together.

  2. Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

Snack

Blueberry Protein Pancakes

Breakfast, Recipes

Looking for a good post-workout breakfast? Or a high protein breakfast that doesnt include eggs? Try these Blueberry Protein Pancakes made of simple ingredients.

  • In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder. For protein, I like to use Nature’s Best Vanilla Vegan Protein.
  • Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
  • Heat a non-stick pan over medium heat and spray or grease pan.
  • Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
  • Flip and cook other side until brown.
  • Serve warm and top with maple syrup or Walden Farms syrup for a low calorie option.

INGREDIENTS  

  • ½ cup Oats
  • 1 scoop Vanilla Protein
  • ½ tsp Vanilla Extract
  • ½ tsp Cinnamon
  • ½ cup Blueberries
  • ⅔-¾ cup Water
  • ½ tsp Baking Powder

INSTRUCTIONS 

  • In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder.
  • Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
  • Heat a non-stick pan over medium heat and spray or grease pan.
  • Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
  • Flip and cook other side until brown.
  • Serve warm and top with maple syrup or Walden farms syrup for a low calorie option.

Blueberry Protein Pancakes

  • ½ cup Oats
  • 1 scoop Vanilla Protein
  • ½ tsp Vanilla Extract
  • ½ tsp Cinnamon
  • ½ cup Blueberries
  • ⅔-¾ cup Water
  • ½ tsp Baking Powder
  1. In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder.

  2. Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.

  3. Heat a non-stick pan over medium heat and spray or grease pan.

  4. Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.

  5. Flip and cook other side until brown.

  6. Serve warm and top with maple syrup or Walden farms syrup for a low calorie option.

Breakfast