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We're big fans of creating a solid morning routine. It really sets the stage for the rest of your day, whether you start your day with meditation, journaling or a workout. One important aspect of any morning routine? Breakfast! So, we reached out to our friends at BEAM (Be Amazingto snag some of their go-to breakfast recipes. 

Peanut Butter Banana Pancakes


  • 1 tablespoon Coconut Oil

  • 1 cup Whole Wheat Flour

  • 1/4 cup coconut flour

  • 1/2 teaspoon baking powder

  • 1/4 cup coconut sugar

  • Pinch salt

  • 1 scoop Beam Salty Peanut Butter

  • 1 mashed banana

  • 1/2 cup natural peanut butter

  • 1 1/3 cup milk of choice (used unsweetened almond milk for this)

  • 1 teaspoon vanilla extract 


  1. Heat oil on electric griddle or large nonstick skillet over medium/high heat.

  2. Whisk together whole wheat flour, coconut flour, baking powder, coconut sugar, salt, and BEAM Protein in a large bowl. 

  3. In another bowl, whisk together mashed banana, peanut butter, milk, and vanilla extract until fully mixed.

  4. Combine wet and dry ingredients and mix. 

  5. Scoop 1/4 cup of batter into prepared griddle and cook for 2 minutes until bubbles start to form on top and the bottom is golden.

  6. Flip pancake and cook for an additional 2-3 minutes until other side is golden brown.

  7. Repeat until batter is used.

  8. Serve pancakes warm and topped with a drizzle of peanut butter, chopped banana and maple syrup (if desired!). 

Vegan Protein Cinnamon Rolls


  • 2 cups whole wheat flour (or gf all purpose flour)

  • ½ cup Cinnamon Cereal Protein Powder

  • 2 tbsp coconut sugar

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 2 tbsp vegan butter

  • 1 cup almond milk

  • 1 tsp vanilla extract

  • filling:

  • 1/2 cup coconut sugar

  • 1 tbsp cinnamon

  • 3 tbsp softened vegan butter


  • 1/2 cup vegan ricotta (or cream cheese)

  • 1/2 cup cashew butter

  • 1/2 cup powdered monk fruit

  • pinch of salt

  • 1 tbsp non-dairy milk

  • ½ tsp vanilla extract

  • ½ tsp cinnamon


  1. Preheat the oven to 350 F and prepare a baking dish with non-stick spray or softened butter.

  2. Mix together the wet ingredients by whisking together melted vegan butter, coconut sugar, almond milk and vanilla extract.

  3. In a larger bowl mix together the dry ingredients by adding in the flour, baking powder, salt, and vegan protein powder. pour in the wet ingredients and knead the dough together with your hands.

  4. Roll out the dough into a rectangle shape with a rolling pin or pressing with your hand. spread out softened vegan butter and sprinkle with cinnamon coconut sugar mixture.

  5. Cut the cinnamon rolls using a string of dental floss into eight even rolls.

  6. Place the cinnamon rolls into the baking dish and bake for 15-20 minutes.

  7. While they are baking, prepare the glaze by whisking together vegan cream cheese, cashew butter, monk fruit, salt, almond milk, cinnamon and vanilla extract.

  8. Once the cinnamon rolls are done baking, pour on the glaze to the warm rolls. serve and top with blackberries and a dash of cinnamon!

Chocolate Strawberry Waffles


  • 1 1/2 cups whole wheat flour

  • 1/3 cup dutched dark cocoa powder

  • 2 scoops BEAM Whey Chocolate Fudge Protein Powder

  • 2 teaspoons baking powder

  • 1/3 cup stevia baking blend

  • 1 tablespoon ground cinnamon

  • 1/8 teaspoon salt

  • 2 large eggs

  • 1 1/2 cups unsweetened almond milk

  • 1 teaspoon vanilla extract

  • 1 cup sliced strawberries

  • 1/4 cup dark chocolate chunks


  1. In a large bowl, whisk together flour, cocoa powder, protein powder, baking soda, stevia, cinnamon, and salt until combined.

  2. In another bowl, beat together eggs, vanilla, and milk.

  3. Pour egg mixture into flour mixture and combine using rubber spatula.

  4. Fold in strawberries and chocolate chunks into mixture.

  5. Heat a waffle iron and spray generously with cooking spray.

  6. Spoon heaping ladlefuls of batter onto waffle iron and close top.

  7. Cook waffle for 5-7 minutes, until gold brown and cooked through.

  8. Repeat the process with the remainder of the batter.

  9. Top waffles with sliced strawberries and warm pancake syrup if desired.

  10. Serve and enjoy!

Vegan Blueberry Scones


  • 2 cups white whole wheat flour

  • 1 tablespoon baking powder

  • 1 tablespoon ground flaxseeds

  • 1/2 teaspoon salt

  • 1/4 stevia baking blend

  • 2 scoops of BEAM Vegan Blueberry Muffin Protein Powder

  • 8 tablespoons cold vegan butter, cubed

  • 1 cup unsweetened almond milk

  • 1 cup fresh blueberries

  • 1/4 cup vegan powdered sugar (for optional glaze)

  • 1 tablespoons almond milk (for optional glaze)

  • 1/2 teaspoon vanilla extract (for optional glaze)


  1. Preheat oven to 400 F and line a large baking sheet with parchment paper.

  2. Whisk flour, baking powder, flaxseeds, salt, stevia and beam protein powder together in a large bowl.

  3. Add vegan butter to mixture and toss to coat.

  4. Press each cube of butter between thumb and index finger until butter resembles coarse crumbs.

  5. Stir in the almond milk and blueberries with a rubber spatula until dough is moistened.

  6. Turn dough out onto lightly floured surface and knead a few times with hands until formed into a flat circle about 1 inch thick.

  7. Cut dough into eight triangles using a pizza cutter or large knife.

  8. Place scones onto the prepared baking sheet and bake in preheated oven for 20-25 minutes until golden on top.

  9. Allow scones to cool for 10-15 minutes.

  10. Whisk together the optional glaze ingredients in a small bowl and drizzle over cooled scones.

  11. Enjoy!

Learn more about BEAM and check out even more recipes!


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