Pumpkin Spice Waffles

Posted on April 21, 2017 by Amy Mole

It's that time of year again where we want to put pumpkin in everything. These delicious waffles capture the flavors of pumpkin pie and are packed with protein and lots of fiber. Enjoy them with warm maple syrup for the ultimate fall breakfast!

1/2 cup pumpkin puree (not pumpkin pie filling)
1 egg
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk
1 cup any Cinnamon Apple FlapJacked Protein Pancake Mix
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground cloves

Serving Size: 1 waffle
Servings: 4
Calories 124
Fat 3g
Carbs 16g      
Fiber 5g     
Sugar 6g 
Protein 10g

Place the pumpkin puree into a large bowl. Stir in egg, vanilla and almond milk and blend well. Add in FlapJacked mix and spices and stir into the liquid. Stir well until well incorporated - you should have a thick batter. Let sit for 3-5 minutes to thicken up more. Heat up your waffle iron. When waffle iron is ready, place 1/2 cup size scoops of batter onto it and cook per manufacturer directions. Repeat until all batter is used (you should have about 4 waffles total). ENJOY!

Pumpkin Pie Protein Bites

Posted on April 21, 2017 by Amy Mole

This little treat combines one of our favorite nut butters with the flavors of pumpkin pie into a few delicious bites! Grab a few for a quick afternoon snack or pre-workout fuel! We like to make a big batch of these bites and store them in the freezer for a convenient protein-and-fiber-packed snack on the go.

1/2 cup Justin's Maple Almond Butter
1/2 cup Pumpkin Puree (not pumpkin pie filling)
1 TBSP maple syrup
1-1/4 cup FlapJacked Cinnamon Apple Protein Pancake Mix
2 tsp pumpkin pie spice

2 TBSP FlapJacked Cinnamon Apple Protein Pancake Mix
1 TBSP maple sugar

Serving Size: 1 bite
Servings: 20
Calories 70
Fat 3g
Carbs 7g
Fiber 2g
Sugar 3g 
Protein 3.5g 

Place maple almond butter, pumpkin puree and maple syrup food processor and pulse a few times. Add in FlapJacked mix and pumpkin pie spice and blend for about 30 seconds or until ingredients are mixed together well. Transfer the mixture into a bowl, cover with plastic wrap and refrigerate for one hour. Pour the ingredients for the coating into a small bowl and stir together well. After an hour, remove the mixture from the refrigerator. Using a tablespoon, scoop out a rounded tablespoon of batter and roll into a ball using your palms. Roll the ball through the mixture in the small bowl until it's coated and place on a plate. Repeat until dough is gone- you will have about 20 bites. Store the bites in a sealed container in the refrigerator or freezer. ENJOY!

Chewy Trail Mix Bars

Posted on April 21, 2017 by Amy Mole

These chewy trail mix bars are perfect for a quick boost of energy, a healthy afternoon snack or for taking along on the hiking trail. Use your favorite trail mix and nut or seed butter to make the bars uniquely your own!

FlapJacked Chewy Trail Mix Bars Recipe

2/3 cups FlapJacked Cinnamon Apple Protein Pancake Mix
3/4 cup rolled oats
3/4 cup unsweetened applesauce
1/4 cup nut or seed butter (we used Wild Friends Honey Sunflower Butter)
1/2 cup dried fruit and nut trail mix
2 TBSP chia seeds
2 TBSP honey
1 scoop (1/4 cup) vanilla protein powder

Serving Size: 1 2"x2" square
Servings: 16
Calories 95
Fat 2g
Carbs 4g
Fiber 4g
Sugar 5g 
Protein 5g

*Nutritional stats will vary depending on the types of trail mix and nut butter used

Pre-heat oven to 350˚. In a large bowl, combine FlapJacked mix and oats. Add in applesauce and nut/seed butter and stir to combine. Stir in trail mix, chia seeds and honey until blended. Add in protein powder and stir again until all ingredients are well incorporated. Coat an 8x8" pan with nonstick spray and pour mixture into the pan. Using a spatula, spread mix evenly throughout the pan. Place in the oven and bake for 15-18 minutes, until edges are golden brown. Remove from oven and let cool. Using a sharp knife, cut into 2x2" squares (you will end up with 16 bars). Store in an airtight container for up to 3 days (freeze after that). ENJOY!

Apple Pie Waffles

Posted on April 21, 2017 by Amy Mole

Are you a fan of apple pie? If so, you're going to love it even more in the form of waffles! You'll find juicy chunks of apple and spice in every bite. The apple pie compote adds even more delicious flavor and decadence. Enjoy as is or add a scoop of vanilla ice cream for the ultimate dessert.


2 cups FlapJacked Cinnamon Apple Protein Pancake Mix
2 large eggs
1 cup water
1 cup finely chopped apple (1 small apple)
3 TBSP maple sugar 
1 tsp apple pie spice (or pumpkin pie spice)
1/4 tsp ground cinnamon

Apple Pie Compote:
1 cup finely chopped apple (1 small apple)
3 TBSP chopped walnuts
2 TBSP maple sugar
1 tsp coconut oil
1/4 tsp ground cinnamon

Serving Size: 1 waffle
Servings: 6 
Calories 235
Fat 7g
Carbs 30g
Fiber 5g
Sugar 11g
Protein 16g

In a large bowl, combine FlapJacked mix, apple pie spice, cinnamon and maple sugar. Use a whisk to mix together. Add in water and stir. Add in eggs and stir together to blend all ingredients. Fold in chopped apples. Heat up your waffle iron. Place 1/2 cup of batter onto the heated waffle iron and cook through. Repeat with the rest of the batter- you should have six 1/2 cup servings. 

To make the Apple Pie Compote: Combine all ingredients into a small saucepan over medium heat. Heat for 10 minutes, stirring often (apples should be soft). Divide the compote into 6 equal servings and place on top of the waffles. ENJOY!

Apple Doughnuts

Posted on April 21, 2017 by Amy Mole

One of our favorite kid friendly recipes! Moist and absolutely delicious, these healthy, tasty doughnuts will fool your tastebuds!  

1-1/4 cup FlapJacked Cinnamon Apple Protein Pancake Mix
1/2 cup skim milk (or dairy free alternative)
1 large egg
1/4 cup light sour cream
1/4 cup unsweetened apple sauce

TOPPING (Optional)
3 tbsp powdered sugar
1 tsp cinnamon

Serving Size: 1 doughnut
Servings: 8
Calories 86
Fat 2g
Carbs 11g
Fiber 2g
Sugar 2g 
Protein 6g 

Combine wet ingredients (milk, egg, sour cream and apple sauce). Add pancake mix and mix well until there are no more clumps and let sit 3-5 while you turn oven to 350 degrees. Use a spoon to dollop batter into a greased doughnut pan(s). Batter should fill doughnut pan to the center, but don't cover the center. Bake for 13-15 minutes. Allow to cool for a couple minutes while you mix powdered sugar and cinnamon and place in a large ziploc bag.  Shake each doughnut in the sugar, tap off excess and ENJOY!

Apple Pie Smoothie

Posted on April 21, 2017 by Amy Mole

During the fall months, apples seem to be on our minds a lot. We love apples in the form of pies, cider or even fresh off the tree! We created this smoothie to give the flavor of an apple pie without all of the work (it can be made in less than five minutes!). With 15 grams of protein per serving, we knew that our Cinnamon Apple Protein Pancake Mix would be a perfect addition to boost up the protein content in this smoothie (and help make it super thick!).

1 cup chopped apple (about 1 small apple)
1 1/2 cup ice
1 cup almond milk
1/8 tsp cinnamon
1/4 tsp vanilla extract
pinch of nutmeg
1 tsp maple syrup
1/4 cup FlapJacked Cinnamon Apple Protein Pancake Mix
1/2 TBSP almond butter (we used Justin's Maple Almond Butter)

Serving Size: 1 smoothie
Servings: 1
Calories 270
Fat 7g
Carbs 47g      
Fiber 8g      
Sugar 30g 
Protein 11g

Place all ingredients except the FlapJacked mix and almond butter into a blender. Blend at high speed for about 60 seconds, or until well blended. Add in remaining ingredients and blend until thick and creamy. Pour into a glass and sprinkle extra cinnamon on top (if desired). ENJOY!

Oatmeal Raisin Cookies

Posted on April 21, 2017 by Amy Mole

There's just something about oatmeal raisin cookies that makes us feel comfort, nostalgia and all ooey-gooey inside. This version is every bit as delicious as the classic without all of the fat and sugar (and all of the flavor!).

1-1/4 cup rolled oats
1 cup FlapJacked Cinnamon Apple Protein Pancake Mix
1 large egg
3/4 cup coconut sugar (or brown sugar)
6 tbsp unsalted butter, softened
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup raisins

Serving Size: 1 cookie
Servings: 18
Calories 123
Fat 5g
Carbs 18g
Fiber 2g
Sugar 12g
Protein 3g 

Preheat oven to 350 degrees. Combine oats, pancake mix, cinnamon, baking powder in a bowl. Set Aside. In another bowl combine egg, sugar, butter and vanilla. Blend on high for 5 minutes with an electric mixer until light and fluffy. Reduce speed to low and add the flour and oat mixture until well blended. Mix in the raisins by had. TIP: For better flavor and texture, cover the dough and chill for at least 2-3 hours (or overnight). Line 1 a large cookie sheet with parchment paper (if using smaller cookie sheets, you may need 2). Form dough into 18 balls, slightly smaller than a golf-ball in size. Arrange about 2" apart on the cookie sheet and flatten the balls with a spatula until about ½" thick. Bake for 15-17 minutes or until the cookies are golden brown. Let cool for 5 minutes on the cookie sheet then transfer to a rack to cool completely. ENJOY!

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