Have you ever tried cooking with protein powder and instead of protein muffins you end up with deflated protein paper weights? Or have you tried making protein pancakes and ended up with something that resembled a sheet of cardboard and tasted like the Sahara desert?
I have been there!
When cooking with protein powder, I have had my share of mishaps -
I will share my Betty Crocker moments in a bit, but first I want to cover a little misunderstanding hat a lot of people have which is that whey protein can be used just like baking flour…
Whey protein cannot be used like baking flour! And if you attempt to do so, when you sit down to enjoy your little protein masterpiece – be sure you have a large glass of water handy to help it go down the hatch. Whey protein has a tendency to get dry, rubbery, and harden up.
I have tried cooking with protein powder on multiple occasions – all resulting in disappointment, until I learned a few tips that can ensure a tasty turnout. Protein pancakes have been my nemesis for some time now. I always ended up with a deflated sheet of dry, and more often than not…burned disc that is not so enjoyable. But these tips should be able to spare you that experience.
High protein baked goods like muffins, pancakes, brownies and cookies can curb a lot of your sweet cravings without busting through your fat and carbs limits on your macros. If you are cutting then these items can be the difference between a regrettable binge fest and a confident choice for treating!
So lets cover 4 solutions to “cooking with protein powder” so you can get in and start experimenting with high protein recipes!
TIP #1 : You never want to bake or pan fry a whey protein badder that is more than 1/4 whey. The reason for this is, whey has a tendency – like I had mentioned earlier, to turn dry, rubbery, and form into sheets of cardboard. What you have to do is counter the nature of the beast. How? By making sure that the rest of your ingredients weigh it down and add enough moisture to counter the “want and need” to dry that the whey has.
TIP #2 : You need to choose something as a basis for your moisture content. Some common choices are: cottage cheese, pumpkin puree, greek yogurt, or even cooked sweet potato. You can also use fruits such as applesauce, apples, bananas or berries – which hit two birds with one stone and add some serious flavor on top of adding moisture!
TIP #3 : You always need to have some type of flour in your mixture. You will combine this with your whey which will give your final product that fluffiness that makes it oh so enjoyable. My favorite flours to use are oats, coconut flour, almond flour, and whole wheat flour.
TIP #4 : You are going to need something to hold all this stuff together, also know as a binding agent. I recommend using eggs or egg whites or even both!
By following these few simple tips, you’ll be able to make anything and everything with protein powder—think cakes, pancakes, and cookies OH MY!
The more you play with the ingredients, the more variety and options you’ll have for healthy meals and treats with high protein.
You can also add nuts, seeds, spices, and extracts to pack in some exotic flavors too!
Really your imagination is the limit to what you can make once you understand the basics cooking with protein powder.
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