Protein Donuts – a Guest Post by Jon Stephenson

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Today, I bring you guys a really exciting guest post by Jon who, over on his Instagram page, tagged me in a photo featuring donuts – protein donuts. As you probably know by now, I’m a sucker for protein and go weak at the knees for donuts. Combine those two things and, well, you’ve got my attention! So I contacted Jon to see if he wanted to feature his recipe here on Pow. I just knew, as soon as I saw the donuts, that you guys would really like them! So I had to ask the fella, you know? And he said yes! So without further ado, allow me to hand the mic over to Jon who’ll tell you a bit about himself and what inspired him to create this awesome recipe:



JON STEPHENSON - Protein PowMy name is Jon and I guess I’d like to start by saying that over this past year, I’ve lost around 100lbs and put on near 30lbs of lean mass. My biggest step forward was when I stopped fearing food and began finding ways to make my favorite foods fit my lifestyle. If you want to get results – PERMANENT results – you have to love the food you eat! So I started playing around with my cooking and following the recipes that Anna posts here at Protein Pow. I am currently in fire tech school in hopes of becoming a firefighter in the near future. Finding my way around the kitchen has really helped me so much – in all aspects of my life. I just don’t deprive myself of a thing! And I am still am able to reach my goals without having to make any major sacrifices. So that’s my approach. That’s what inspired me to create these donuts. Here’s the recipe:

Ingredients for the Donuts image (2)imageimage (1)

¼ Cup Sprouted Grain Pancake Mix (see Note 1 below for subs)
¼ cup Liquid Egg whites
¼ Cup Almond Milk
1 Tbsp. Vanilla Extract
1 Scoop (28g) Vanilla Cellucor Whey
1 Scoop (28g) San Rawfusion Vanilla Protein (see Note 2 below for subs)

Ingredients for the Frosting

2 Tbsp Greek Yogurt
1 scoop of Vanilla Whey (see Note 3 below)

Directions for Doughnuts

1. Pre-heat oven to 350
2. Mix Raw Fusion protein powder (see Note 1 below for substitutions), egg, vanilla extract and pancake mix until you get a creamy consistency.
3. Pour batter in to a lightly oiled Doughnut-shaped pan (one like this one).
4. Bake for 15 min or until inserted toothpick comes out clean.

Directions for the Icing

For the icing (or frosting), just mix one scoop Cellucor whey with two tbsp Greek yogurt, stirring in a spoonful of almond milk at a time, until it reaches icing consistency To get different flavors of icing, just use different flavors of whey! And consider adding different toppings on your donuts – like flaked coconut, sprinkles, etc. To flavor your icing, use extracts like Vanilla, Mint, Lemon or with 100% Cocoa powder. To end up with bright-colored (e.g. the green) icing, use some natural food dye. Remember to let your donuts cool before icing, then… dig in!

Macros (for all FOUR donuts, which is what the ingredients above yield): 58g protein, 44g carbs, and 7g fat.


1. I really like to bake with plant protein powders. I find that they create a more moist and dense dough. The one I like the most is San Rawfusion but Plantfusion is also good.

2. For the icing, I use Cellucor’s whey protein powders. I think they taste amazing! Myofusion would be my second choice but, really, you can use any protein powder you like to make your icings.

3. I use Arrowhead Mill’s Sprouted Grain Pancake Mix to make my donut but there are several pancake mixes that would work here too. For example, Red Mills Whole Grain Pancake Mix or (if you want to go gluten-free) Pamela’s Gluten-Free Pancake Mix. All these work well.

By the way, if any of you guys would like to feature a recipe as a guest post here at Protein Pow (like Jon has in this post), email me at using the subject line ‘Guest Post.’ I’ll gladly consider your request and, if it resonates with all things Pow, I’ll happily feature it – alongside an illustrated version of you, a short bio, and (if relevant) links to your blog, website, and/or social media! Click here to access a selection of previous guest recipes at Pow.

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