5 Sweet, Creamy Protein Breakfast Recipes

The names of these decadent breakfast creations might scare you away, but don't let them! The ingredients are rock-solid, and the macros are, too. Enter a new world of protein pastries!

A sweet breakfast is the ultimate no-no for many fit people. After all, what could be worse than starting your day with something that not only tastes like dessert, but even has a name that could have come straight off of the menu of the nearest squeeze-yourself-into-the-booth pancake house?

Don't run away yet! They call me the Macro Chef because I'm able to turn this situation on its head and see an "oh, yeah" where others see "no way." Each of these five recipes is high in protein and low in sugar, and has texture that'll make you rethink what a protein breakfast (or dinner, if you want) can be!

1

Oreo protein pancakes

I'm one of those people who counts the time between my last pancake and the next one. If it gets to be over a week, I need to take emergency measures—like whipping up a batch of these Oreo protein pancakes.

These are really simple protein pancakes, but they'll taste incredibly decadent and tender. Why? It's the simple stuff: cocoa powder, chocolate-milk-flavored Combat Powder, and Greek yogurt, all of which boost the chocolate flavor and soft texture.

The sauce doesn't hurt, either—or rather, the sauces! The way I prepare these babies, they have both a really easy dark-chocolate sauce and a white-chocolate sauce to recreate the cookies-and-cream vibe of an Oreo. Then, just for fun, I'll crunch up a single cookie on top. That part is up to you and your macros!



Pancake ingredients

Whole-wheat flour 1/2 cup (60 g)



Cocoa powder 1 tbsp


Baking powder 1 tbsp (5 g)


Granulated Stevia or erythritol 1 tbsp


Milk 1/2 cup


Plain nonfat Greek yogurt 1/4 cup (56 g)


Egg 1 whole


Dark-chocolate sauce ingredients

Cocoa powder 2 tbsp



White-chocolate sauce ingredients

Sugar-free white chocolate chips, melted 1/2 cup (34 g)


Oreo 1


Directions
  1. Preheat pan or griddle to medium-high heat. Mix flour, protein powder, cocoa, Stevia, and baking powder in a medium bowl. In a separate bowl, mix milk, Greek yogurt, and egg. Combine wet and dry ingredients, and gently mix until smooth.
  2. Spoon batter onto griddle to make 6 medium-sized pancakes. Cook for about 3 minutes per side.
  3. Layer pancakes with white chocolate pudding. Mix dark-chocolate-sauce ingredients and drizzle over pancakes. Heat white chocolate and drizzle over pancakes. Crush Oreo and add to the top. Enjoy!

Nutrition Facts
Serving size: 6 pancakes
Recipe yields: 2 servings
Amount per serving
Calories 624
Fat29 g
Carbs79 g
Protein29 g

2

White Chocolate Raspberry Protein Pancakes

I recently came home to a treat in the mail: MusclePharm's new White Chocolate Raspberry Combat protein bars. I had been dying to taste them and use them in a recipe. Then it hit me: Why not make white chocolate raspberry protein pancakes with the bars as a topping?

These pancakes are some of the best I've made. It's not only because of the flavor, but also the awesome fluffy and moist texture they had. I added frozen raspberries into the pancake batter, and then I topped them with even more raspberries. For the raspberries on top, I heated them in the microwave with a couple tablespoons of maple syrup and mashed them together.

Since no good meal is complete without chocolate, I added Sweet Spreads White Chocolate CocoNutter (which is way healthier than it sounds) and melted sugar-free white chocolate on top.



Pancake ingredients

Whole-wheat flour 1/2 cup (60 g)



Granulated Stevia or erythritol 1 tbsp


Baking powder 1 tsp


Milk 1/2 cup


Egg 1 whole


Natural applesauce 1/4 cup (56 g)


Pumpkin puree 1/4 cup (61 g)


Vanilla extract (optional) 1/4 tsp


Frozen raspberries 1/4 cup (35 g)


Pancake ingredients

Frozen raspberries 1/4 cup (35 g)




Sugar-free white chocolate chips, melted 4 tbsp (46 g)



Directions
  1. Preheat pan or griddle to medium-high heat. In a bowl, mix together flour, protein powder, Stevia, and baking powder. In a separate bowl, mix together egg, milk, applesauce, pumpkin, and vanilla extract.
  2. Combine wet and dry ingredients, and gently mix together until combined. Fold in 1/4 cup frozen raspberries. Spoon batter onto griddle to make 4 medium-sized pancakes. Cook for about 3-4 minutes per side.
  3. Heat 1/4 cup raspberries in microwave for 30 seconds. Add 2 tablespoons syrup and mash together. Top pancakes with raspberry sauce, white chocolate coconut butter, and melted white chocolate.
  4. Cut protein bar into small pieces and add to the top of pancakes. Enjoy!

Nutrition Facts
Serving size: 2 pancakes
Recipe yields: 2 servings
Amount per serving
Calories 333
Fat18 g
Carbs53 g
Protein18 g

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3

Peanut Butter Banana Chocolate Chunk Waffles

My brother always tells me that I never share my food when I make pancakes or waffles. I hadn't really thought about it, but he was right! The only times I make pancakes or waffles are when I eat them myself as a meal. So I made these for him.

I was just going to make peanut butter banana waffles, but I decided to add some chocolate chips—you can never go wrong with chocolate chips in waffles. I love banana bread, and these waffles smelled and tasted just like banana bread.

To make the waffles peanut-butter-flavored, I just used vanilla protein powder and added PB2 powdered peanut butter. It's basically defatted peanuts, so it gives the delicious peanut-butter flavor without the fat.

I topped the waffles with a thick peanut-butter cream. I used plain nonfat Greek yogurt, natural peanut butter, maple syrup, and Stevia, but you can always use peanut flour and sugar-free maple syrup if you want fewer calories.



Waffle ingredients

Whole-wheat flour 3/4 cup (90 g)



PB2 2 tbsp (12 g)


Granulated Stevia or erythritol 1/4 cup


Cinnamon 1/2 tsp


Baking powder 3/4 tsp


Milk 1/4 cup plus 1 tbsp


Egg 1 large


Plain nonfat Greek yogurt 1/3 cup (75 g)


Banana 1/2 large (70 g)


Vanilla extract (optional) 1/2 tsp


Sugar-free chocolate chips 2 tbsp (28 g)


Peanut butter cream ingredients

Plain nonfat Greek yogurt 1/3 cup (75 g)


Natural peanut butter 2 tbsp (32 g)



Directions
  1. Preheat Belgian waffle maker to medium heat. Mix flour, protein powder, peanut flour, Stevia, cinnamon, and baking powder.
  2. In a separate bowl, mash banana until smooth. Add egg, Greek yogurt, milk, and vanilla extract. Mix well.
  3. Combine wet and dry ingredients. Gently mix together until combined. Add chocolate chips and fold into the batter. Spray waffle iron with nonstick spray. Pour batter evenly into waffle iron to make 4 Belgian waffles. Cook for about 4 minutes or until golden brown.
  4. Combine all peanut butter cream ingredients and mix until smooth. Layer waffles with sliced banana. Top with peanut butter cream and more chocolate chips.

Nutrition Facts
Serving size: 2 waffles
Recipe yields: 2 servings
Amount per serving
Calories 596
Fat24 g
Carbs65 g
Protein30 g

4

Blueberry Cheesecake Protein Waffles

Sometimes it seems that the less I plan a recipe, the better it turns out. Since I was busy doing school work for most of the day, I made these waffles for dinner on a whim. You can never go wrong with waffles for dinner—or any breakfast food for dinner, for that matter.

The waffles themselves are pretty simple. I used MusclePharm Vanilla Combat Powder, then added about half a cup of fresh blueberries.

One of my favorite things to do lately with frozen fruit is to heat it up in a pan with some maple syrup. In this case, I just let it simmer a bit, and it magically transformed into a delicious blueberry syrup. For the cheesecake sauce, I used sugar-free cheesecake pudding mix and mixed it with water until it was a sauce. I love putting this on pancakes, waffles, or pretty much anything. It makes it taste like you are eating cheesecake!



Waffle ingredients

Whole-wheat flour 1/2 cup (60 g)



Granulated Stevia or erythritol 1 tsp


Cinnamon to taste


Baking powder 1/2 tsp


Milk 1/4 cup plus 2 tbsp


Egg 1 large


Plain nonfat Greek yogurt 1/4 cup (56 g)


Vanilla extract (optional) 1/4 tsp


Blueberries, fresh or frozen 1/2 cup (70 g)


Blueberry syrup ingredients

Blueberries, frozen 1/4 cup (35 g)



Stevia to taste


Cheesecake sauce

Sugar-free cheesecake pudding mix 2 tbsp (8 g)


Directions
  1. Preheat Belgian waffle maker to medium heat. Mix flour, protein powder, Stevia, cinnamon, and baking powder. In a separate bowl, add egg, milk, Greek yogurt, and vanilla extract. Mix well.
  2. Combine wet and dry ingredients. Gently mix together until combined. Spray waffle iron with nonstick spray.
  3. Pour batter evenly into waffle iron to make 3 Belgian waffles. Cook for about 4 minutes or until golden brown.
  4. Spray a small pan with nonstick spray. Add blueberries and maple syrup. Let simmer on medium/high heat for about 5 minutes. Take off heat and let cool.
  5. Mix cheesecake pudding mix with water until you get a thick sauce consistency.
  6. Top waffles with blueberry syrup, cheesecake sauce, and more blueberries. Enjoy!

Nutrition Facts
Serving size: 1 waffle
Recipe yields: 3 servings
Amount per serving
Calories 187
Fat1 g
Carbs21 g
Protein13 g

Nutrition Facts
Serving size: 3 waffles (without toppings)
Amount per serving
Calories 485
Fat9 g
Carbs57 g
Protein46 g
Fiber12 g
Sugar10 g

5

Cinnamon Nutella French Toast Sticks

While scrolling through Instagram, I was recently inspired to try making French toast sticks. I'd never made them before, so why not now?

I know it must seem weird that I'm offering up a breakfast food that isn't pancakes or waffles. I guess sometimes even I have to change it up a little. Boy, am I glad I did! I do wish I'd made more than one serving, though I; could have easily eaten another 20 of these.



Waffle ingredients

Whole-wheat bread 2 slices


Whole Egg 1 large


Egg white 1 large


Unsweetened almond milk 1/4 cup



Cinnamon 1/2 tsp


Nutella cream ingredients

Plain nonfat Greek yogurt 1/3 cup (75 g)


Chocolate hazelnut butter or Nutella 1-1/2 tbsp (24 g)


Sugar free chocolate sauce 1 tsp


Granulated Stevia or erythritol 1 tsp


Directions
  1. Preheat pan to medium-high heat. Cut the crust off the shorter ends of the bread. Slice each piece into thirds.
  2. In a bowl, mix egg, egg white, almond milk, protein powder, cinnamon, and Stevia.
  3. Soak three sticks of bread at a time for about 30 seconds per side. Spray pan with cooking spray. Cook French toast stick for a few minutes per side or until golden brown. Repeat process for three remaining French toast sticks.
  4. Add Nutella to a small bowl and melt in microwave for about 15 seconds. Add Greek yogurt, chocolate sauce, and Stevia, and mix until smooth. Dip French toast in Nutella cream and enjoy!

Nutrition Facts
Serving size: 3 sticks
Recipe yields: 2 servings
Amount per serving
Calories 287
Fat8 g
Carbs22 g
Protein11 g

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