Cookies & Cream Protein Bundt Cakes

I’ve never been a fan of using pre-packaged pancake mix, simply because they aren’t half as good as homemade pancakes let’s be honest. Then I tried Flapjacked Pancake mix and my thoughts have been completely changed. First thing I made was not pancakes but these mini cookies and cream bundt cakes.

Flapjacked creates protein pancake mix’s in a variety of not 1 but 3 delicious flavours and each one of them contain 15-17 grams of protein per 1/2 cup mix. No, i’m not kidding, it’s the truth!

Another plus? They contain ingredients I can pronounce which in this day and age is hard to come by when you purchase pre-packaged foods.

If you haven’t done so already you need to check out their products here

Now onto these mini bundt cakes I made with their buttermilk mix!

Cookies and Cream protein bundt cakes

serves: 2

The mix was perfect for them but I found that they were denser than when I’ve used coconut flour and protein powder mix before. I actually preferred them this way and they were a lot heartier keeping me satisfied longer!


  • 30 grams buttermilk Flapjacked mix
  • 10 grams vanilla whey (could use cookies and cream whey if you have it!)
  • 1 egg white
  • 1/4 cup water
  • 1/3 cookies and cream questbar cut in small squares

Preheat oven to 350 degrees. Mix all ingredients into a small bowl and add questbar chunks. Pour mixture into silicon bundt pans (or whatever pan you have on hand). Bake for 15 minutes. Let cool and top with greek yogurt, chocolate sauce (cocoa powder + water + maple syrup) and of course the rest of the questbar!

Hope you enjoy!


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