Recipes - Dymatize Nutrition

DYMATIZE BANANA PEANUT BUTTER PROTEIN PANCAKES

DYMATIZE BANANA PEANUT BUTTER PROTEIN PANCAKES
Recreate your childhood with this classic combination of banana and peanut butter.

467 Calories | 44 g Carbs | 54 g Protein | 9 g Fat

Ingredients:

  • 2 scoop Dymatize Elite XT (Banana Nut)
  • ¼ cup kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 6 fl oz milk, fat-free
  • 2 tbsp powdered peanut butter

Directions:
Prep: 5 min. Cook: 15 min. Total: 20 min

  1. Preheat greased skillet to medium.
  2. Measure flapjack mix and protein powder into a bowl; mix together thoroughly.
  3. Add milk and peanut butter powder and mix until all dry ingredients are moist.
  4. Using a 1/4-cup measuring cup, pour pancake mixture onto skillet.
  5. Cook until bubbles appear on pancakes.
  6. Flip pancakes and cook 1-2 minutes or until done.
  7. Serve immediately. Optional: Layer on banana slices and top with Dymatize Elite Peanut Butter protein bar chunks or You Fresh Naturals Sugar Cookie Muscle Butter.

 

GHOULISH DYMATIZE VANILLA CUPCAKE WITH UBE PROTEIN PANCAKES

GHOULISH DYMATIZE VANILLA CUPCAKE WITH UBE PROTEIN PANCAKES

370 Calories | 49 g Carbs | 33 g Protein | 4 g Fat

This pancake recipe, which uses sponge cakes made with purple yam, or “ube,” is something I’ve always wanted to try. I’m happy with how it turned out, love the color, and can’t wait to try it again.

Ingredients:

  • 1 scoop Dymatize Elite XT (Rich Vanilla)
  • ½ cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 4 fl oz milk, fat-free

Directions:
Prep: 5 min. Cook: 15 min. Total: 20 min

  1. Preheat greased skillet to medium.
  2. Measure flapjack mix and protein powder into bowl; mix together thoroughly.
  3. Add milk and 39 g of crumbled ube mamon cakes (from Red Ribon Bakery) and mix until all dry ingredients are moist.
  4. Using a 1/4-cup measuring cup, pour pancake mixture onto skillet.
  5. Cook until bubbles appear on pancakes.
  6. Flip pancakes and cook 1-2 minutes or until done.
  7. Serve immediately. Optional: Top with ube mamon crumbles or You Fresh Naturals Jelly Donut Muscle Butter, Peanut Butter.

 

 

DYMATIZE PEANUT BUTTER CHOCOLATE PROTEIN MUG CAKE

DYMATIZE PEANUT BUTTER CHOCOLATE PROTEIN MUG CAKE

246 Calories | 24 g Carbs | 32 g Protein | 2 g Fat

The sponginess of this mug cake is what I like best. The Death by Chocolate drizzle complements the mug cake’s texture and enhances its flavor to make this an irresistible breakfast dish.

Ingredients:

  • ¼ cup kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 1 scoop Dymatize Elite Whey Protein (Chocolate Peanut Butter)
  • 2½ fl oz milk, fat-free

Directions:
Prep: 5 min. Cook: 15 min. Total: 20 min

  1. Measure flapjack mix and whey into bowl; mix together thoroughly.
  2. Add milk and mix until all dry ingredients are moist.
  3. Spray coffee mug with non-stick spray.
  4. Pour batter into mugs.
  5. Microwave mugs for 30 seconds at a time until cooked, approximately 1-1/2 minutes.
  6. Serve immediately. Optional: Top with You Fresh Naturals Death by Chocolate Muscle Frosting or serve with 1/2 Dymatize Elite Protein Bar, Peanut Butter.

 

 

PUMPKIN PIE PROTEIN SHAKE

PUMPKIN PIE PROTEIN SHAKE

Ingredients:

  • 1 scoop Dymatize ISO100 Gourmet Vanilla Protein
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Nutmeg
  • 1Tbsp Sugar free Maple Syrup
  • 1/4 cup Canned Pumpkin
  • 1 Frozen Banana
  • 1 cup almond milk – Unsweetened Vanilla
  • 1 cup Ice
  • 1/4 cup sugar free whipped cream

Directions:
Combine all ingredients in the blender and blend on high!
Enjoy with an extra sprinkle of Nutmeg on top and a drizzle of sugar free maple syrup

 

 

 

NO BAKE WHITE CHOCOLATE PEPPERMINT COOKIES
by Lauren Rae

NO BAKE WHITE CHOCOLATE PEPPERMINT COOKIES

Ingredients:

  • 1.5 cups Oat Flour
  • 1 scoop ISO100 Gourmet Vanilla protein powder
  • 1 Tbsp Xylitol
  • 1/4 tsp Sea salt
  • 1/4 cup + 1 T peanut butter of choice
  • 1/2 cup Sugar Free Syrup
  • 1/4 cup unsweetened almond milk
  • 1/8 tsp Peppermint Extract
  • 1 Peppermint Candy Canes, crushed finely

Directions:

  1. Combine all ingredients except the candy canes and almond milk in a mixing bowl.
  2. Slowly add the almond milk until it reaches a thick dough consistency
  3. Scoop spoonfulls of dough into your hands and roll it into a ball
  4. Set the dough on parchment paper and stamp with a fork in an ‘X’ shape
  5. Sprinkle with the peppermint candy dust and place in the refrigerator for 2+ hours

 

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