Dutch Baby Protein Pancakes


*Serves 4

Per Serving: Calories 235, Protein 17g, Total Fat 10g, Carbs 15g, Fiber 2.5g


  • 1 cup Buttermilk FlapJacked Protein Pancake & Baking Mix

  • 3 eggs

  • 2/3 cup Fair Life 2% milk

  • 1 tbsp splenda

  • ¼ tsp salt

  • ½ tsp vanilla extract

  • 2 tbsp butter

  • Walden Farms Fruit Spread/Syrup*


  • Pre-heat oven to 425˚and set cast iron skillet inside to warm up.

  • Combine pancake mix, eggs, milk, splenda, salt, vanilla in a blender. 

  • Blend until combined, creating a smooth and thin batter.

  • Take iron skillet out of oven. Add butter, allowing to melt and coat the skillet. 

  • Once coated, pour batter into skillet and put back into the oven. Bake for 18-25 minutes or until the edges are golden and puffed, and the center is cooked through. 

  • Top to your hearts desire, top with your favorite Walden Farms Fruit Spread or Syrup. 

Chocolate Peanut Butter Waffles


*Serves 1 

Per Serving (1 waffle): Calories 285, Protein 25g, Total Fat 9.5g, Carbs 27g, Fiber 7g


  • 1 container FlapJacked Chocolate Peanut Butter Mighty Muffin

  • 2 tbsp PB2 Powdered Peanut Butter

  • 1/3 cup + 1-2 tsp water (waffles)

  • 2 tbsp water (peanut butter)



  • Preheat waffle iron.

  • Remove sealed protective film from Mighty Muffin and pour into small mixing bowl.

  • Add cold water to mix. It is best to use a measuring cup! Stir until well combined.

  • Cook according to your waffle iron’s instructions.

  • Meanwhile mix 2 tbsp. of PB2 with 1 tbsp. of water and stir until smooth.

  • When waffles are completed top with peanut butter and enjoy!


Rainbow Pancakes


*Serves 4 

Per Serving(3 pancakes): Calories 68, Protein 7g, Total Fat 1g, Carbs 8g,


  • 2 cups FlapJacked Buttermilk Pancake & Baking Mix

  • 1 1/3 cups water

  • 1 tsp vanilla extracts

  • Food dye

  • Top with Walden Farms syrups or fruit spreads


  • In a large bowl, whisk FlapJacked mix, water and vanilla until combined. Divide batter into 6 small mixing bowls.

  • Stir a few drops of food dye into each bowl and continue adding drops until a vibrant color is achieved. Repeat until you have red, orange, yellow, green, blue and purple.

  • Heat a nonstick frying pan or griddle over medium-low heat. Pour roughly 2 tablespoons of batter per pancake. Cook until the bubbles begin to pop.

  • Flip and cook for an additional 45-60 seconds.

  • Remove from pan and repeat until all the colors have been used. Stack the pancakes in the color order of a rainbow and enjoy!

Blueberry Yogurt Parfait


*Serves 4

Per Serving: Calories 132, Protein 15g, Total Fat 0.5g, Carbs 15.5g


  • 1/2 cup fresh blueberries

  • 3/4 cup non-fat blueberry Greek yogurt

  • 2 cups non-fat plain Greek yoghurt

  • 6 tbsp Walden Farms blueberry fruit spread

  • 4 honey graham crackers sheets


  • First pulse the graham crackers in a food processor until crumbly.

  • In a glass cup, layer blueberry yogurt, graham cracker crumbs, plain yogurt, blueberry fruit spread, plain yogurt and graham crackers until filled to the rim.

  • Top with fresh blueberries and serve!



*Yields 2 Cups( 1 serving)   

Per Serving: Calories 216, Protein 9g, Total Fat 11g, Carbs 6g


  • 3 cups unsweetened almond milk

  • 2 large eggs

  • 1/3 cup splenda

  • 1 tsp cornstarch

  • 1 tbsp vanilla extract

  • 3 oz spiced rum

  • 1 tbsp ground nutmeg, for garnish


  • Heat 2-1/2 cups almond milk in a medium saucepan. Add the vanilla extract to the saucepan and simmer over medium heat.

  • In a large bowl, whisk the eggs, splenda and cornstarch until it turns light yellow. Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs).

  • Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until it begins to thicken, about 6-7 minutes.

  • Remove from heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.

  • Let it cool and transfer to a pitcher, add rum and chill until ready to serve.

Pumpkin Pie Tarts

pumpkin pie.jpeg

*Serves 1 

Per Serving: Calories 142, Protein 11g, Total Fat 7g, Carbs 11g



  • 1 Oh Yeah! One Pumpkin Pie Bar

  • 1/4 scoop Quest Vanilla Protein Powder

  • 6 tablespoons unsweetened almond milk

  • 1/2 cup pumpkin purée

  • 1/4 cup zero-calorie sweetner

Tart Shell:

  • 1/2 scoop Quest Vanilla Protein Powder

  • 1 tablespoon cold butter

  • 2 tablespoons oat flour

  • 1 tablespoon almond flour

  • 1 tablespoon cold water

  • 1/2 teaspoon zero-calorie sweetener

  • 4 (3-inch) tart molds


  • Filling: In a microwave-safe bowl, add unwrapped Quest Bar® and almond milk. Microwave for 1 minute. In a blender, add melted mixture, Quest Protein Powder, pumpkin purée and sweetener. Blend for 10 seconds, or until smooth.

  • Place in refrigerator for 10 minutes.

  • Tart Shell: Preheat oven to 350°F. Cut butter into tiny cubes. In a medium bowl, add Quest Protein Powder®, butter, oat our, almond our, water, sweetener and salt. Knead until a ball of dough is formed.

  • Wrap dough ball in plastic wrap and refrigerate for 30 minutes.

  • Remove dough and cut into 4 equal parts. Press dough into each mold. Bake for 8 minutes.

  • Let cool for 2 minutes. Remove shells from molds and invert onto a nonstick baking sheet. Bake for 6 minutes.

  • Assembly: Divide lling into tart shells. Bake for 6 minutes. Let cool for 5 minutes.

  • Refrigerate for at least 20 minutes before serving

No Bake Cookie Dough


Recipe makes 4 servings, one Mason jar is one serving.  

Calories 200, Protein 25g, Total Fat 7g, Net Carbs 6g.


  • 2 Scoops Quest Vanilla Milkshake Protein Powder

  • 2 Scoops Quest Multi-Purpose Mix Protein Powder

  • 1/3 cup zero-calorie sweetener

  • 1/2 cup water (plus 1-2 tablespoons, if needed)

  • 1 1/2 tablespoons creamy cashew butter

  • 1 1/2 teaspoons butter extract

  • 1 teaspoon vanilla extract

  • 3 tablespoons coconut flour

  • 1 tablespoon almond flour

  • 1/2 teaspoon salt

  • 3 tablespoons sugar-free chocolate chips (28g)

  • 4 (4-ounce) Mason jars


  • In a medium bowl, stir together sweetener, water, cashew butter, butter extract and vanilla extract.

  • Add in both Quest Protein Powders, coconut flour, almond flour, and salt. Stir until a thick dough is formed. (If dough is too crumbly, add additional water.)

  • Stir in chocolate chips.

  • Divide dough between four 4-oz Mason jars, and serve.

Chocolate Covered Pretzels


Recipe makes 1 serving.  

Calories 220, Protein 27g, Total Fat 5g, Carbohydrates 22g, Fiber 4g.



  • Prepare pudding according to package directions with 1/2 cup water.

  • Dip pretzels into pudding & place on a tray covered with parchment or wax paper; freeze for 40 minutes-1 hour.

Cinnamon Cream Cheese Dip


One serving is 2 tablespoons.  

Calories 30, Protein 2g, Total Fat 2g, Net Carbs 1g.



  • In a medium bowl, add Quest Protein Powder, cream cheese, almond milk, sweetener, and cinnamon.

  • Mix ingredients until smooth.

Strawberry Almond Meringue Cookies


Recipe makes 10 cookies, one serving is 1 cookie.  

Calories 141, Protein 26g, Total Fat 0.3g, Carbohydrates 8g.



  • Preheat oven to 350°F.

  • Prepare baking sheet by spraying with no-stick cooking spray.

  • Beat egg whites until dry and stiff.

  • Add shake mix and almond extract. Mix thoroughly without over mixing.

  • Drop by teaspoonful onto baking sheet.

  • Bake at 350°F for 5 minutes.

Peanut Butter & Pretzel Truffles


Recipe makes 10 servings, one serving is 2 truffles.  

Calories 66, Protein 5g, Total Fat 3g, Carbohydrates 8g.



  • Prepare PB2 as directed.

  • Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

  • Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.

  • Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Pumpkin Pudding


Recipe makes 3 servings; 1 serving is ½ cup.

Calories 100, Calories from Protein 56 (56%), Protein 14g, Total Fat 0g, Carbohydrates 12g, Sugars 2g.


  • 2 Scoops or 2 Packets UNJURY® Vanilla

  • 2 Tablespoons Canned Pumpkin (not pumpkin pie filling)

  • 1 Package Jell-O Instant Vanilla Pudding Mix, Sugar Free, Fat Free

  • 1/4 Teaspoon Pumpkin Pie Spice

  • 3/4 Cup Water


  • Empty the Jell-O Sugar Free Instant (Not Cooked) Dry Pudding Mix into a bowl.

  • Add pumpkin pie spice to dry pudding mix.

  • Blend spice and dry pudding mix thoroughly with a fork.

  • Mix the UNJURY® Vanilla and water together.

  • Pour the UNJURY® and water mix over the dry mix.

  • Add 2 tbsp canned pumpkin.

  • Stir/Beat until thoroughly mixed (a wire whisk or mixer works best).

  • Place in small container and chill in the fridge.