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Ryan’s Famous Muscle Milk Pancakes!

August 11, 2016

Here is our recipe for delicious Muscle Milk, teff, and cocoa pancakes. It is packed with protein and essential nutrients to help fuel a morning workout or whatever else you need to tackle during the day. The batter also makes healthy donuts!

Ingredients:

  • 1/2 c teff flour
  • 3 tb cocoa powder
  • 1 tsp baking powder
  • dash of Himalayan sea salt
  • scoop muscle milk organic chocolate protein powder
  • Stevia to desired sweetness (taste the batter before you make it)

Preparation:

Mix all above dry ingredients. Then slowly stir in enough water until pancake batter consistency is achieved. Pour all of the batter in a 10-inch heated skillet over medium heat. Flip pancake when air bubbles appear all over pancake. I like to flip it and take it off the heat after about 20 seconds and begin eating it directly out of the pan. It is still gooey in the middle which makes it strikingly similar to a molten lava cake. I like to top the pancake with 1 tablespoon Kerry gold grass fed butter. The pancake absolutely does not need syrup.

-Ryan

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food

Red Velvet Muscle Milk Pancakes

November 20, 2013

Makes one large, single-serving pancake

** If you’re in a rush as we usually are, you can substitute the first 3 ingredients for 1/3 cup of your favorite pancake mix. Bisquick Heart Smart works great! Pamela’s is a great gluten free pancake mix.

1/3 cup of your favorite light-colored flour (gluten free flours can also be used)
1/4 cup egg white
1/2 tsp baking powder
1 scoop Muscle Milk Light Cake Batter (or Muscle Milk Cake Batter. If using this, use 1/2 cup flour and 2 T extra beet juice)
~ 1/2 cup beet juice (available bottled. If you can’t find beet juice, use water and beet powder or red food coloring) – each flour/mix absorbs fluid
different, so add until pancake batter is the correct consistency – thick, but mixable

1) Heat greased skillet on medium heat

2) Combine all ingredients until batter is smooth

3) Pour into heated skillet

4) Once bubbles form and golden brown underneath, flip pancake

5) Cook on other side until golden brown.

6) Serve with butter or cream cheese whipped with agave nectar (these pancakes are too sweet to put syrup on!)

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food

The Classic Cytocake by Ryan and Sara Hall

September 20, 2013

The perfect pre and post-workout meal 😉

Makes one large, single-serving pancake

** If you’re in a rush as we usually are, you can substitute the first 3 ingredients for 1/3 cup of your favorite pancake mix. Bisquick Heart Smart works great! Pamela’s is a great gluten free pancake mix.

1/3 cup of your favorite pancake mix
1 scoop Muscle Milk or Muscle Milk Light (Good Flavors: Brownie Batter, Cake Batter, Cinnamon Bun, Vanilla Creme, Dark Chocolate, Chocolate Peanut Butter)
1/2 cup water – each flour/mix absorbs fluid different, so add until pancake batter is the correct consistency – thick, but mixable
Any pancake fillings you like: cut up banana, chocolate chips, nuts, cocoa powder, cinnamon, coconut… the possibilities are endless!

1) Heat greased skillet on medium heat

2) Combine all ingredients until batter is smooth

3) Pour into heated skillet

4) Once bubbles form and golden brown underneath, flip pancake

5) Cook on other side until golden brown.

6) Serve with butter, margerine, or top with crumbled chocolate.

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