One of the great things we pride ourselves on at Buff Bakery, is providing super healthy alternatives to delicious treats. We love the idea of being able to have a great tasting treat without having it blow your entire diet. One of the ways we do this is by boost up the protein content our products by adding whey protein to our baking. It's important to understand what is in our foods so that we can make conscious decisions on what to eat.
The whey we use in our products is gluten free, non-GMO and Canadian based. Whey can often be a touchy product as it can have fillers, artificial flavouring or be from an un-pure source. The whey we use is also NSF certified which means it complies with strict standards and procedures imposed by NSF. From extensive product testing and material analyses to unannounced plant inspections, every aspect of a product's development is thoroughly evaluated before it can earn NSF certification.
A few of the other ways we boost up our protein sources are from eggs, greek yogurt, nuts, seeds and beans! We love taking yummy treats, making them over, and bringing the healthiest options back to you!
This week we're bringing you a fun twist on a breakfast favourite, pancakes!
Peanut Butter & Jam Protein Pancakes
2 cups Buff Bakery Vanilla Protein Mix
1/2 cup Unsweetened Almond (or coconut) Milk
1 tbsp each Peanut Butter & Jam
Mix all ingredients together to form a batter. Pre-heat your pan and spray with non-stick spray. Drop your batter onto pan 1 tbsp at a time. Cook until golden brown on both sides.
Nutritional Information (per pancake)
Servings - 12
2 grams of fat
11 grams of carbohydrate
6 grams of protein
For the base mixture, combine together Synergee Protein Baking Mix, 1 egg and almond milk together. Distribute evenly amongst a lined (parchment paper works best!) 12 cavity muffin tin. For the cheesecake mixture, puree cottage cheese until smooth. Combine with cream cheese, 1 egg, vanilla extract and stevia to taste. Pour over top of chocolate base mix. Bake at 350 degrees for 15-20 minutes or until a tooth pick comes out clean.
Nutritional Information (per cupcake)
3 grams of fat ✅
6 grams of carbohydrate ✅
8 grams of protein ✅
75 calories each 🙌
Tell me someone who doesn't like chocolate combined with peanut butter? It's quite possibly the best combination known to mankind (or womankind). So naturally, our first recipe featuring Buff Bakery Fudgey Chocolate mix SHOULD contain peanut butter. These are my number one, to go, quick, easy, simple recipe to satisfy that chocolate/peanut butter craving. Major bonuses to this recipe are that it's low sugar, high protein, creates a HUGE serving and most importantly delicious. Hope you guys enjoy this one :)
Chocolate Peanut Butter Doughnuts
200 grams Buff Bakery Fudgey Chocolate Doughnut Mix
2/3-1 cup water
175 grams greek yogurt
15 grams powdered peanut butter (or regular PB!)
20 grams stevia
Preheat oven to 350 degrees. Measure out 200 grams of Buff Bakery Fudgey Chocolate Doughnut Mix into bowl.
Mix with 1 egg and 2/3-1 cup water.
Start with 2/3 cup and add water 1 tbsp at a time until you have a nice, bater like consistency. It should be somewhat runny.
Spray your doughnut mould (or 12 tin muffin pan) with non stick spray. Evenly distribute bater into moulds.
Bake at 350 for TEN minutes.
While your doughnuts bake, make your frosting by mixing greek yogurt with stevia and powdered peanut butter.
Once your doughnuts are cooled, frost and devour.
*Bakers Tip - to easily remove doughnuts from mould, gently loosen with a butter knife first.
Nutritional Information per doughnut
160 calories, 4 g fat, 19 g carbohydrates, 16 g protein, 5 g fibre