Category Archives: Breakfast

Raspberry Protein Pancakes with Easy Cheesecake Topping

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Sundays are for rest, recharging, and really yummy things. Raspberry Protein Pancakes with Cheesecake Topping makes a tasty breakfast that feels indulgent, but is actually “no worries” at just 243 calories and 19g protein per serving* Lower carb and gluten-free too.

Raspberry Protein Pancakes with Cheesecake Topping makes a tasty breakfast that feels indulgent, but is actually “no worries” at just 243 calories and 19g protein per serving* Lower carb and gluten-free too.

Very simple to make these protein pancakes with raspberries, just mash up the fresh berries into a jam-like consistency and then mix in coconut milk, coconut flour, protein powder* and a pinch of baking soda. Then batter up a non-stick skillet (I used this skillet, it’s inexpensive & effective) and get to flipping and stacking! This protein pancake recipe is ready in a snap – only 4 pancakes to make (two pancakes for each serving, or eat them all for a really big appetite).

Use the protein power variety of your choices, like whey, plant-based or casein, etc. IF the batter starts to seem too thick (which can, based on the powder), then just mix in a splash more of milk. I used Clean Lean Protein from Nuzest in Smooth Vanilla. A cake batter or even chocolate protein powder would be yummy to.

*Nutrition can vary some based on the protein powder you choose. Try Nuzest, a plant-based protein powder, and save 15% with my discount code FITFORK-15

The crown on top of these raspberry pancakes is the Cheesecake Topping – it is simple softened low-fat cream cheese mixed together with a few more raspberries and sugar-free mini chocolate chips.  Dollop it on top of your warm pancakes and it will begin to melt – just smear it around for the most delicious pancake topping (no syrup or butter required)!

This raspberry protein pancakes recipes makes two servings – if you don’t polish them all off, keep covered in the fridge for up to 3 days, microwaving for 15-20 seconds to reheat. They can also be frozen (without the topping).

Raspberry Protein Pancakes with Cheesecake Topping makes a tasty breakfast that feels indulgent, but is actually “no worries” at just 243 calories and 19g protein per serving* Lower carb and gluten-free too.
5 from 5 votes
Raspberry Protein Pancakes with Cheesecake Topping makes a tasty breakfast that feels indulgent, but is actually “no worries” at just 243 calories and 19g protein per serving* Lower carb and gluten-free too.
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Raspberry Protein Pancakes with Easy Cheesecake Topping
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Indulge in a healthy, protein-packed stack of berry-studded pancakes featuring a cheesecake like topping to smear around on top, instead of syrup and butter. Only 243 calories per serving, 19g protein — plus lower carb and gluten free.

Course: Breakfast, brunch
Keyword: cheesecake, pancakes, protein powder, raspberry
Servings: 2 servings
Calories: 243 kcal
Ingredients
  • 2/3 cup fresh raspberries divided
  • 1 egg
  • 1/2 cup unsweetened coconut milk from carton splash more, if batter too thick
  • 1/3 cup vanilla protein powder your choice of variety
  • 3 tbsp coconut flour
  • 1/4 tsp baking soda
  • 2 Tbsp low-fat cream cheese softened
  • 2 tsp sugar free chocolate chips
Instructions
  1. Add ½ cup raspberries into bowl (Reserving remainder for the topping). Use a fork to smash them up into a jam-like consistency.
  2. Stir in egg and coconut milk into raspberries, whisking together with a fork until combined.
  3. Next, mix in coconut flour, protein powder, and baking soda until combined.
  4. Heat non-stick skillet over medium heat.
  5. Pour 1/3 cup batter in center of skillet. Cook for 3 minutes or until mostly set and no longer runny. Slide spatula underneath and flip
Recipe Notes

Chocolate Cookies ‘n Cream Collagen Mini Donuts

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It’s been a hot minute since I used my mini donut pan, but these Chocolate Cookies ‘n Cream Collagen Mini Donuts are SO GOOD that I’ll never let that pan get lost in the back of the cabinet again. *

Bake up these yummy chocolate collagen donuts with a cookies 'n creme topping in the oven -- better for you with less fat and calories over traditional doughnuts. This recipe has only 64 cal (with 4.5g protein) per mini donut, is gluten-free, has no added table sugar and features protein and nutrition benefits from collagen.

Baking donuts is such a smart alternative to . . . eh, deep-fat frying. These cookies ‘n crème donuts have a cake donut texture, but without the added calories and fat.

Bake up these yummy chocolate collagen donuts with a cookies 'n creme topping in the oven -- better for you with less fat and calories over traditional doughnuts. This recipe has only 64 cal (with 4.5g protein) per mini donut, is gluten-free, has no added table sugar and features protein and nutrition benefits from collagen.

These chocolate protein donuts feature collagen powder to bump up the nutrition, and also rely on a low-carb sweetener to keep the carbs down. The flour is a mix of coconut flour and then a gluten-free baking blend so that the donuts stay light and fluffy (and not dense like an all-coconut flour recipe).

Save 10% on Great Lakes Wellness products like collagen and others with code THEFITFORK10OFF

I’ve used a chocolate flavored collagen powder from Great Lakes Wellness, it worked so well! BUT, since I have added a couple tablespoons of unsweetened cocoa powder to the recipe to make it even richer and chocolatier, an unflavored collagen powder or vanilla flavor collagen powder would work just fine.

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

Additionally, I’ve used sugar-free chocolate sandwich cookies (ya know, similar to an Oreo) for these crumbled cookie topped chocolate collagen doughnuts . . . in a pinch, you could just use the real thing (there are only 6 cookies across the whole recipes, so it’s minimal), or use another type of sugar-free cookie crumbled up. OR, they are also just pretty dang delicious even without the cookie glaze topping.

Bake up these yummy chocolate collagen donuts with a cookies 'n creme topping in the oven -- better for you with less fat and calories over traditional doughnuts. This recipe has only 64 cal (with 4.5g protein) per mini donut, is gluten-free, has no added table sugar and features protein and nutrition benefits from collagen.

Protein donuts are a great way to ensure that I’m meeting my daily protein goals, and with nearly 5g per little donut it adds up if I have a few for breakfast or a post-workout snack! Leftovers are delicious, just keep them in an air-tight container on the counter for up to a few days (if they even last that long). You can also keep plain, without the icing and cookie topping, in the freezer, for up to 6 months. Just pop out and defrost in the microwave — they are lightly sweet and still delicious “naked.”

Chocolate Collagen Protein Mini Donut without icing

*If you don’t have a mini donut pan, you can use a muffin tin – just add the same amount of batter as (about ¼ cup per tin) and they will cook up the same (just without the hole)!

5 from 5 votes
Bake up these yummy chocolate collagen donuts with a cookies 'n creme topping in the oven -- better for you with less fat and calories over traditional doughnuts. This recipe has only 64 cal (with 4.5g protein) per mini donut, is gluten-free, has no added table sugar and features protein and nutrition benefits from collagen.
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Cookies ‘n Creme Chocolate Collagen Donuts
Prep Time
10 mins
Cook Time
15 mins
Cool
5 mins
Total Time
30 mins
 

Chocolate Cookies ‘n Cream Collagen Mini Donuts

Course: Breakfast, brunch, Snack
Keyword: collagen, donut, doughnut
Servings: 24 mini donuts
Calories: 64 kcal
Ingredients
  • ½ cup coconut flour
  • ½ cup gluten-free baking blend like Bob’s Red Mill
  • 2/3 cup collagen power preferably Chocolate Flavor from Great Lakes Wellness
  • 2 Tbsp unsweetened cocoa powder
  • 1/3 cup low-carb granulated sweetener 1:1 cup equivalency
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 1 ½ cups milk of choice, 1%
Topping:
  • 2/3 cup sugar-free white chocolate chips
  • ½ cup heavy cream
  • 6 sugar-free chocolate sandwich cookies, crumbled up
Instructions
  1. Preheat oven to 350F.

  2. Gather 12-count mini donut pan or 12-count standard muffin tins. Recipe makes 24, so if you don't have 2 pans, you'll need to bake in 2 batches.

  3. Add dry ingredients to large mixing bowl, stir together with whisk to combine and remove clumps. Add eggs and milk and whisk together until smooth batter formed.

  4. Add batter (approx. ¼ cup) to each opening in a non-stick mini donut pan. Bake at 350F for about 13-15 minutes. Let cool 2-3 minutes in pan and then loosen with spatula to release from pan.

  5. Let donuts cool 10 minutes.

  6. Then, break up sandwich cookies into small bits and set aside in a bowl. Add white chocolate chips to a microwave safe bowl and heat for 45 seconds on 50% heat. Remove and add cream, return to microwave and heat (stirring between) in 15 second increments until chocolate chips are melted and cream is incorporated into a smooth, glossy glaze. Do not let cream boil.

  7. Immediately turn a donut over into chocolate mixture to glaze the top and then lightly press into cookie crumbles. Repeat for remaining donuts.

  8. Store leftovers in an air-tight container for up to 2 days.

Gingerbread Chai Oat Milk Latte with Collagen

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Gingerbread Chai Oat Milk Latte with Collagen is the perfect hot beverage to add spice and coziness to the holidays.  

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

‘Tis definitely the season for comforting, hot lattes, cappuccinos, lattes and more, but so many coffee-shop favorites make the naughty list, filled with unnecessary calories and sugar. While I might partake in such an indulgence every now and then, a healthy chai latte or is what I’d make to drink at home.

This makeover chai latte recipe is easy to make, requiring just a few simple ingredients – a chai tea bag, a zero-carb sweetener, spices, oatmilk, and – surprise, collagen powder.

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

I use a couple tablespoons of unflavored collagen powder from Great Lakes Wellness –it dissolves amazingly and with no clumps in hot liquids. In addition to the many benefits of collagen, I love that it adds protein to my day.

Save 10% on Great Lakes Wellness collage with code THEFITFORK10OFf
Save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

A “Grande” (16-oz) serving of my healthy gingerbread chai latte has just 153 calories, only 4g sugars and 14g protein – while the popular coffee shop version has 310 calories and a whopping 54g sugar and only 2g protein per.  

TIPS FOR MAKING GINGERBREAD CHAI OATMILK LATTE

Mug: Make sure you mug is large enough to hold all the liquids – air in the frothed almond milk gives it more volume, so to be safe and prevent overflows, I’d go with a 20-ounce mug.

Tea: Brew the chai tea of your choice, there are many varieties with varying flavor profiles, use your favorite loose or tea sachet.  I used a Vanilla Chai tea bag from Aplenty (an Amazon brand, it tasted great and was priced very economically). Also, steep the tea in just 4 ounces of boiling water, no more. It should be concentrated so that it flows into the steamed and frothed milk.

Milk: While this particular healthy chai latte recipe calls for oat milk, it’s fine to swap out for what you have in the fridge or what works best for your dietary needs. When it comes to alternative milks, I feel like oat milk froths up thicker and creamier than almond milk – I use the Barista Blend by Good Karma , it’s also shelf stable, so I can always have a new carton waiting in my pantry.

To Froth or Not: A true latte has a shot of espresso (I’m using chai tea here), a layer of steamed milk, and a layer of frothed milk. Do this if you want to make a chai latte like Starbucks. I use Pitcher-style Milk Frother & Steamer, but a little hand-held frother works too. However, if you do not have these coffee tools available, simply heat milk in the microwave until hot – the latte won’t have froth on top, but will still taste amazing.

Sweetener: I avoid having added sugar in my beverages, whether hot or cold. Obviously, real milk has some sugar in the form of lactose and oat milk has maltose – I’m okay with that. What I don’t want is added sugar to make it taste sweet. Instead, I’ll use a zero or lower carb alternative like monk fruit or stevia. Better Stevia (liquid drops) from NOW is my favorite hot beverage sweetener, they even have a “chai” flavor which is what I used in lieu of additional spices.  Honey, agave or maple syrup would work too, but will change the nutritional content. When it comes to sweeteners, I’m always like, “You do you!”

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

As an Amazon Influencer, I earn from qualifying purchases.

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein
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Gingerbread Chai Oat Milk Latte with Collagen
Cook Time
5 mins
Total Time
5 mins
 

Gingerbread Chai Oatmilk Latte withCollagen – my better-for-you version of a coffee shop favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. So cozy and sweet andspicy, happy holidays!

Course: beverages
Keyword: chai, gingerbread, holiday, starbucks, steak
Servings: 1 serving
Calories: 152 kcal
Ingredients
  • 1 chai tea bag
  • 4 oz water
  • 5-10 chia-spice liquid stevia drops or other sweetener option *if not using chia-spiced sweetener, add ground spice alternative (1/4 tsp each: ginger, cinnamon, nutmeg)
  • 2 tbsp collagen powder
  • 8 oz unsweetened Oat Milk
  • Pinch ground cinnamon for garnish
Instructions

  1. Boil water and steep chai tea for 3 minutes. Stir in collagen powder until dissolved.

  2. Add chai-spiced stevia.* If using an unflavored stevia or other sweetener, add in approx1/4 tsp each ground ginger, ground cinnamon, ground nutmeg to taste.

  3. Heat/steam half of the oat milk and stir into chai.

  4. Froth remaining oat milk and gently pour on top of chai-milk mixture.

  5. If desired, sprinkle with a little more cinnamon.

Recipe Notes

Banana Bread Protein Muffins with Chocolate Chips – Smartly Sweet & Delicious

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Imagine this: the warm aroma of freshly baked banana bread (in the form of big, tender muffins) wafting through your kitchen, only this time with a powerful protein punch that’s as guilt-free as it is delicious.

Make the drool-worthy dream a reality! These Protein Banana Bread Muffins with Chocolate Chips boast a mere 163 calories and a substantial 12 grams of protein. The secret? A clever combination of wholesome ingredients, including cottage cheese, protein powder, and a gluten-free peanut flour baking blend that replaces traditional flour in a 1:1 replacement ratio without compromising flavor or texture.

Actually, I’ve become a big fan of this peanut baking flour that can be used interchangeably with regular flour, yet keeps recipes gluten free.  PBfit Peanut Flour Baking Blend* has 80% less fat than almond flour, and 10g of protein per serving. It’s very versatile for a wide-range of baking needs (except yeast breads), and simply replace white AP flour with a 1:1 swap. The light (not at all overpowering) peanut flavor is ideal for brownies, cookies, muffins, pancakes, and quick breads. *Note, this is NOT their popular PBfit powdered peanut butter product, it’s a flour blend designed for baking!

I also use cottage cheese, one of my favorite protein-boosting ingredients – and it also keeps the muffins so moist and delicious.

And, a bit of protein powder in this gluten-free banana bread muffin recipe, too – Clean Lean Protein, a plant-based protein powder from Nuzest. Save 15% with my Nuzest discount code: FITFORK )

Watch the 20-second protein banana bread muffin tutorial!

Disclaimer: As an Amazon Influencer, I earn from qualifying purchases.

5 from 4 votes
As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.
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Banana Bread Protein Muffins with Chocolate Chips (gluten-free)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.

Course: Breakfast, brunch, Snack
Keyword: banana, banana bread, gluten free, muffin, peanut flour
Servings: 6 jumbo muffins
Calories: 163 kcal
Ingredients
  • 1 cup mashed overripe bananas
  • 1/2 cup 0% cottage cheese slightly blended
  • 1 large egg
  • 1/3 cup peanut flour baking blend
  • 1/3 cup vanilla protein powder
  • ¼ cup stevia granulated baking blend.
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350F and prepare a 6-count jumbo muffin tin with liners or spray. Set aside.
  2. In bowl, mash up bananas well and stir in cottage cheese and egg. Next stir in remaining dry ingredients (except chocolate) until incorporated.
  3. Mix in 3 tbs of the chocolate chips to batter. Reserve remainder for tops of muffins.
  4. Divide batter among muffin tins, top with that reserved chocolate.
  5. Bake for approx. 20 minutes, or until lightly golden on top and toothpick pulls clean from center.
Recipe Notes

Makes 6 muffins: Each with 163 cal, 22g carb, 3.6g fat and 12g protein.

Pumpkin Scrambled Oats: Hearty, Healthy 10-minute Breakfast

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Whether you’re a runner, triathlete, gym-going fitness enthusiast or simply seeking a comforting, nutritious breakfast to jump start an active day, these Pumpkin Scrambled Oats are sure to hit the spot.  

With the flavors of fall, sustaining whole-grain carbs, and a protein boost that’ll keep you going, it’s an easy oat recipe you’ll want to revisit time and time again during this splendid season of cooler temps and endless outdoor adventures.

Simple Ingredients: Pumpkin, Greek yogurt, egg, maple syrup, oats, and pumpkin pie spice!
A 15-second Pumpkin Scrambled Oat Tutorial!

Why Make Pumpkin Scrambled Oats?

Fall Flavor Fusion: Pumpkin is the quintessential fall ingredient. It’s warm, earthy notes complement the creaminess of oatmeal beautifully – plus for the ½ cup used in this recipe, you get a lot of nutrition for about 45 added calories — plant-based carbohydrates with no added sugar, virtually no fat, a good source of vitamins (especially vitamin A / beta carotene), and minerals athletes need more of like iron and potassium.

Protein Powerhouse: If you’re an active individual or simply looking to boost your protein intake, this recipe is a game-changer. Oats and eggs provide a solid protein base that’s perfect for muscle recovery and sustained energy. Often, I will use these protein oats to add even more a boost.

Quick and Easy: This pumpkin breakfast recipe reminds me of a cross between traditional oatmeal with pumpkin to skillet granola – really, it’s like a soft pumpkin granola that you don’t have to bake. Whip this pumpkin oat recipe up in a non-stick skillet in under 10 minutes – I feel like the process is just the same as making scrambled eggs (hence the name).

How to Serve and Store: Eat warm or room temperature. Delicious plain, or add your favorite nuts/seed (I added sprouted pumpkin seeds) or add as a “crumble” topping on your yogurt, cottage cheese or smoothie bowls. Store leftovers, in air-tight container in fridge for up to 5 days. Reheat in an air-fryer or toaster oven for 3-4 minutes.

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5 from 5 votes
Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!
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Pumpkin Scrambled Oats
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet — simple, wholesome ingredients and 22g protein so you don't get hungry later!

Course: Breakfast, Snack
Keyword: breakfast, oats, pumpkin
Servings: 1 serving
Calories: 390 kcal
Ingredients
  • 1/2 cup canned pumpkin
  • 2 tbsp 0% fat Greek yogurt
  • 1 large egg
  • 1 tbsp maple syrup can omit or use a syrupy substitute if moderating carbs
  • 3/4 cup rolled oats I used @oatsome protein oats
  • 1/4 tsp pumpkin pie spice
  • Optional extras: nuts seeds, dried fruit
Instructions
  1. Mix everything up in a bowl.
  2. Bring nonstick skillet to medium heat (not too high if using the maple syrup, you don’t want the sugars in it to burn).
  3. Spread out batter in skillet, about 1/3” thick, let cook for a few minutes, then use spatula to turn over in big chunks. Cook forc a few more minutes before using spatula to “chop up” … just imagine how you would do for scrambled eggs! Cook a few more minutes, tossing frequently, until mixture drying out some.
  4. Finished product will be turning golden brown on the outside and still a bit soft — like a cross between oatmeal and skillet granola.
  5. Add mix-ins of choice, if desired. Serve warm or room temperature – either plain, in milk, on top of yogurt or cottage cheese, etc.
Recipe Notes

Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!