Low Carb Coconut PROZERO Pancakes

Ingredients:

  • 15g Coconut Flour
  • 15g Almond Flour
  • 30g PROZERO Vanilla Frosting
  • 3g Baking Powder
  • 1/8tsp Sea Salt
  • 1 Large Egg
  • 3/4 Cup Unsweetened Coconut Milk

Directions:

  1. Weigh out and measure all your dry ingredients. Then add them into a large mixing bowl. Using a whisk, mix the ingredients so they are all blended together.
  2. Add your egg. Followed by the 3/4 cup of unsweetened Coconut Milk. Then again mix everything well with the whisk.
  3. Heat up your pan and spray it with non-stick cooking spray. I like to use the coconut oil spray. Using a 1/4 cup measuring cup or an extra PROZERO scooper. Scoop the ingredients in to the pan. Allow it to cook on low heat. Once the pancakes stop producing the small bubbles. It's ready to be flipped.

This recipe will make 4 good size cakes.

Enjoy!

Oatmeal Bake

Recipe: 

  1. Combine and mix:
    • 1 cup of rolled oats
    • 1 1/2 cups of plant based milk
    • 1/4c pumpkin puree
    • 1/2 zucchini grated 
    • 1 scoop of High Performance Nutrition Pro(Zero) vegan pumpkin spice latte protein powder
    • 1 tablespoon of baking powder
    • (Optional) Handful of pumpkin seed. 
  2. Coat a ceramic dish with olive oil spray or coconut oil
  3. Add your oatmeal mixture to the oven friendly ceramic dish and top with vegan chocolate chips
  4. Bake at 350 for 38-40 minutes. 
Vegan Chocolate Chip Protein Cookie Dough
PRO(ZERO) CHOCOLATE CUPCAKES
PRO(ZERO) CHOCOLATE CUPCAKES

Ingredients:

  • Simple Mills Naturally Gluten- Free Chocolate Muffin & Cake Almond Flour Mix
  • 3 Eggs
  • 1/3 Cup of water
  • 1/6 Oil (Grapeseed or Vegetable)
  • 1 Tbsp Vanilla extract
  • 1 scoop of Pro(Zero)
  • PB2 and Vanilla Pro(Zero) (If using this for the frosting) OPTIONAL

Directions:

  1. Heat oven to 350 degrees
  2. Whisk eggs, water, oil and vanilla extract in a large bowl
  3. Add sweetener (if using) pro(zero) baking mix of your choice to wet ingredients and stir until completely combined
  4. Pour batter into a lightly greased cupcake pan or cupcake pan lined with liners. Fill each cup 2/3 full
  5. Bake on center rack for 15-20 minutes or until a toothpick comes out clean. If using cupcake liners, let cool to prevent cupcakes from sticking to the paper
  6. Frosting: 1 Tbsp of PB2, 1 scoop Vanilla Pro(Zero) add a little bit of water and mix all together in small bowl until its mixed perfectly

Macros: (Without FROSTING) 110 Calories = 5g protein, 15g carb, 11 fat
With Frosting: 155 Calories = 20g protein, 20g carb, 13g fat

PRO(ZERO) CHOCOLATE CUPCAKES
BLUEBERRY PROZERO RECIPE

Dry Ingredients:

  • 30g Blueberry Scone Pro(Zero)

  • 120g Bob's Red Mill Pancake Mix

  • 3g Baking Powder

  • 1/4 tsp Sea Salt


Wet Ingredients:

  • 50g Chobani Blueberry Yogurt

  • 1 Large Egg

  • 1/2 Cup Cashew Milk

  • 85g Blueberries


Directions:

  1. Preheat oven to 350ºF
  2. Whisk eggs and Chobani Blueberry Yogurt in a large bowl.
  3. In a separate bowl, mix the 30g of Blueberry Scone Pro(Zero), the 120g of Bob's Red Mill Pancake Mix, the 3g of Baking Powder, and the 1/4 tsp of Sea Salt.
  4. Combine both wet and dry ingredients into one bowl.
  5. Add the 1/2 Cup of Cashew Milk
  6. Add 85g of Blueberries. 
  7. Lightly grease the baking pan and pour in the bead batter. 
  8. Bake at 350ºF for 25 to 30 minutes (ovens may vary) 
  9. Check that bread is thoroughly cooked by sticking a toothpick in the top center. If it comes out clean, it is ready. 
  10. Enjoy! 

Macros: 7g of Fat, 112g of Carbohydrates, 35g of Protein

PRO(ZERO)
PRO(ZERO) Microwave Cheesecake

Ingredients:

  • 8oz Fat Free Cream Cheese
  • 1 Large Egg
  • Dash of Milk
  • 50g Greek Yogurt
  • 20g Cinnamon Roll PRO(ZERO)
  • Dash of Cinnamon

Directions:

  1. Beat Cream Cheese, Milk and Greek Yogurt with a small whisk until it becomes fluffy and starts to thicken.
  2. Last add in egg and beat slowly to hold all the moisture inside the cake when microwaving to bind everything together and prevent air bubbles/cracking.
  3. Transfer to a circular Tupperware container and microwave on medium power for 3 - 3:30 minutes until outsides start to harden and middle will bubble. (every microwave will differ)
  4. Finished Cake will be slightly runny in middle but let it cool for a bit outside of microwave and then place in fridge overnight, it will harden up perfectly and be ready to eat.

Calories/Macros: Cals - 358, Fat – 6g, Carbs - 24g, Protein - 52g

Vegan protein (zucchini) oats:
Vegan protein (zucchini) oats
Vegan protein (zucchini) oats

Ingredients:

  • ½ cup rolled oats
  • 2 heaping spoonful of pumpkin puree
  • 1¼-cup water (or plant-based milk)
  • ½ scoop of Pro(Zero)
  • ½ - 1 tsp. cinnamon
  • *Optional: ½ zucchini

Use your favorite flavor Pro(Zero) protein powder to flavor your oats. I would suggest cinnamon bun, pumpkin latte, and chai tea latte!

Directions:

  1. Boil 1- 1 ¼ cup of water with ½ cup of rolled oats.
  2. While waiting for your oats to boil, grate ½ zucchini (Adding zucchini is not required for this recipe, but it will add a lot of volume to your oatmeal without compromising the taste!)
  3. Once the oats reach a boil, add in the grated zucchini and mix together for 1 minute
  4. Add in the pumpkin puree and keep mixing for another minute or until the oats reach the desired consistency
  5. Lastly, add the cinnamon and protein powder to provide the oats with delicious flavor!
  6. Add your favorite toppings and enjoy!

Allergens: Vegan, Gluten Free, And Dairy Free

Blueberry Scone Pancakes:
Blueberry Scone Pancakes
Blueberry Scone Pancakes

Ingredients:

  • 1 egg
  • 1/3c organic buckwheat flour
  • 2T coconut flour
  • 1 scoop Blueberry Scone Pro(Zero)
  • 1 cup of water (or plant based milk)
  • 1/2 tsp. baking powder
  • 1/2 tsp. Cinnamon
  • *Optional: add blueberries to the batter

Directions:

  1. Mix all of the ingredients above into a bowl until it reaches a batter consistency.
  2. Place batter in the refrigerator for 3-5 minutes while you heat up your pan on medium.
  3. Lightly spray the non-stick pan with cooking spray
  4. Cook the pancakes for ~1.5 - 2 minutes on each side (flip when batter starts to bubble)
  5. Top you pancake stack with your favorite toppings!

Tips for fluffy pancakes:

  1. Make sure you do not over mix your batter
  2. Let your batter rest for 3-5 minutes

Allergens: Vegan, Gluten Free, And Dairy Free

Zucchini Protein Pancakes:
Zucchini Protein Pancakes
Zucchini Protein Pancakes
Zucchini Protein Pancakes

Ingredients:

  • 1 egg
  • 1/4c organic buckwheat flour
  • 1 scoop Pro(Zero)
  • ½ zucchini
  • ¾-1 cup water
  • ½ tsp. baking powder
  • ½ tsp. water

The protein powder flavor will ensure that you do not taste the grated zucchini in this recipe, but it adds a lot of volume and fluff to your pancakes!

Directions:

  1. Place the dry ingredients into a bowl
  2. Grate ½ zucchini and add to the flour. Mix in the egg and water, and combine until it reaches a batter consistency
  3. Place batter in the refrigerator for 3-5 minutes while you heat up your pan on medium.
  4. Lightly spray the non-stick pan with cooking spray
  5. Cook the pancakes for ~1.5 - 2 minutes on each side (flip when batter starts to bubble)
  6. Top you pancake stack with your favorite toppings!

Allergens: Vegan, Gluten Free, And Dairy Free

Healthy Vegan Edible Cookie Dough:
Healthy Vegan Edible Cookie Dough

Ingredients:

  • 1 can chickpeas
  • 1/4c almond butter (or any nut butter)
  • 2 Tbsp. flax seeds
  • 3 Tbsp. Maple syrup
  • 2 Tbsp. plant based milk
  • 2 Tbsp. Pro(Zero)
  • ¼ tsps. Vanilla extract
  • Pinch of salt
  • 1/6c vegan chocolate chips (I use Enjoy Life mini chocolate chips)

Directions:

  1. Rinse, dry, and peel the chickpeas (They have an outer “skin” layer that you need to remove before placing the chickpeas in the food processor. This seems tedious, but necessary for the right consistency
  2. Add the rest of the ingredients (minus the chocolate chips) into the food processor and blend until it reaches a cookie dough consistency. You may need to slowly add to nut butter to ensure it blends smoothly
  3. Add the vegan chocolate chips and refrigerate.

Allergens: Vegan, Gluten Free, And Dairy Free

Pumpkin Protein French toast
Pumpkin Protein French toast
Pumpkin Protein French toast

Ingredients:

  • 2-3 slices of bread
  • 1/3c plant based milk
  • 2 egg whites (Or 1 egg)
  • ½ tsp. cinnamon
  • 1Tbsp. pumpkin puree
  • 1Tbsp Pumpkin Spice Pro(Zero)

Directions:

  1. Wisk together the egg, milk, cinnamon, pumpkin and protein powder until well combined
  2. Heat a non-stick fry pan on medium heat and spray lightly with cooking spray
  3. Soak bread sliced on each side in the liquid mixture
  4. Cook the soaked bread slices for 2-3 minutes on each side until lightly browned
  5. Add your favorite toppings and enjoy!

Allergens: Vegan, Gluten Free, And Dairy Free

Pro(Zero) Vegan Pumpkin Cake(Vegan Pumpkin Mug cake / Microwave cake / Bowl cake )
Pumpkin Protein French toast
Pumpkin Protein French toast

Ingredients:

Cake

  • 1 scoop HPN Pro(Zero) protein powder ( chai, chocolate, vanilla or flavour of choice)
  • 25g (3 Tbsp) ground flaxseed
  • 1 Tbsp Stevia (or alternative sweetner)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 150g (2/3 Cup) canned pumpkin puree
  • 75 ml (1/3 Cup) unsweetened cashew milk
  • 1/2 tsp vanilla extract

Optional Toppings:

  • 45g (3 Tbsp) reduced fat vegan cream cheese
  • 1 tbsp stevia
  • Reduced sugar syrup
  • Cinnamon

Directions:

  1. Mix dry ingredients HPN Pro(zero), ground flaxseed, stevia, baking powder, cinnamon and pumpkin pie spice into a small microwave safe bowl (or mug/container of choice)
  2. Mix wet ingridients pumpkin puree, cashew milk and vanilla extract until well incorporated into the same bowl or first in a separate bowl and then pour into the dry ingredients
  3. Place in microwave and set on 4-6 minutes depending on strength of microwave
  4. Set mug cake aside and allow to cool
  5. While the cake is cooling put cream cheese in a small microwave safe bowl
  6. Heat cream cheese for 10-15 seconds in microwave (until soft enough to mix)
  7. Remove cream cheese and mix in stevia
  8. Once cooled, top the cake with the cream cheese mixture
  9. Drizzle with syrup, sprinkle with cinnamon and Enjoy!

Macros: (no toppings) = 264 calories = 26g protein, 22 carbs, 8 fat
(approximately with toppings): 324 calories = 32g protein, 31g carbs, 8 fat

Pro(Zero) Pumpkin Pancakes

Ingredients:

  • 60g Buckwheat Flour
  • 20g PRO(ZERO) Protein
  • 3g Baking Power
  • 2g Cinnamon
  • 1 Large Egg
  • 60g Pumpkin
  • 5 oz Water

Directions:

  1. In a large bowl first add the 60g of pumpkin and 1 large egg. Mix well!
  2. Next add all your dry ingredients to the bowl.
  3. Then pour 5 oz of water to the mixture and mix together with a whisk.
  4. Warm up your pan and lightly coat it with cooking spray.
  5. Use about 4 heaping tablespoons to make each pancake. (Recipe makes 3) The pancake will slightly rise and small air bubbles will reach the top. Once the bubbles stop, its ready to be flipped! Enjoy!

Macros: (no toppings) = 264 calories = 26g protein, 22 carbs, 8 fat
(approximately with toppings): 324 calories = 32g protein, 31g carbs, 8 fat

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