Fluffy Plant-based Protein Pancakes

  • 1 cup (120 g) all-purpose flour

  • 1 serving of ØDYN protein powder

  • 1 tbsp baking powder

  • 1/2 tsp sea salt

  • 2 tbsp raw agave nectar

  • 1 1/2 cups of water.

  • Mix the flour, protein powder, baking powder and salt together in a bowl until well blended, making sure to break up any clumps and fully incorporate the baking powder and salt. 

  • Add the raw agave nectar, then slowly add the water. It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.

  • Allow the batter to rest for 5-10 minutes while you heat a pan over medium-low heat. Use a little coconut oil spray in the pan and pour about 1/4 of the batter onto the pan for each pancake.

  • Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.

  • Enjoy right away with your favorite pancake toppings

No Bake Oatmeal Protein Balls

  • 1 1/2 cups rolled oats

  • 1/2 cup of ØDYN protein powder

  • 1/2 tsp cinnamon

  • 1 tbsp chia seeds

  • 1/2 cup smooth natural peanut butter (or any nut butter)*

  • 3 tbsp raw honey

  • 1 tsp vanilla extract

  • 1/3 cup raisins, 1/3 cup of cranberries

  • 2–4 tbsp almond milk

  • Add oats, protein powder, cinnamon, and chia seeds to a large bowl and stir to combine.

  • Add in peanut butter, honey, and vanilla extract. Stir to combine.

  • Add in raisins (or preferred add-in). The mixture should be slightly sticky but still crumbly.

  • Slowly add almond milk, 1 tablespoon at a time and using your hands combine until it comes together in a sticky ball that holds together. If the mixture is too dry, add in more liquid but not so much that it won’t hold shape.

  • Roll into balls using your hands.

  • Place in a container to set in the fridge for at least 30 minutes.

  • Store in the fridge until ready to eat.

Plant-Based Banana Protein Muffins

  • 3 medium bananas, mashed (approx. 365g)

  • 3 tbsp coconut sugar

  • 3-4 tbsp non-dairy milk

  • 1 tsp vanilla extract (optional)

  • 1 tsp cinanmon (optional)

  • 1 cup + 2 tbsp gluten-free flour

  • 2 servings of ØDYN protein powder

  • 1.5 tsp baking powder

  • 1 tsp baking soda

  • Pre-heat oven to 425 F (220 C)

  • Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla, and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder, and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk.

  • Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the center of one of the muffins, it should come out clean. 

  • Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating.