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March 1, 2012 10:37 AM
I use vegan protein powder (brown rice/gemma pea) in recipes for pancakes and muffins! Plus if you use a flavored powder, there isn't a need for added sugars/sweeteners.
March 1, 2012 10:41 AM

I've used it to substitute for cocoa powder, but flour has yeast that protein powder doesn't. I'm afraid if you sub it for flour you will end up with a very yucky mess.

I'm with her. I've switched it out for cocoa powder and even just added protein powder to different recipes, but never switched it out with flour.
March 1, 2012 10:43 AM
not as a substitute, but you can bake with it.... go here:
March 1, 2012 10:45 AM
I replace PART of the flour in my pancakes, pretzels etc with protein, no problems for most of it. Don't recall anything that "didn't work" but it's certainly not a measure for measure replacement... sub 1/2 cup in place of 1/2 cup for a recipe calling for 5 1/2 cups, you'll boost your protein and still mostly have the flour to do what it needs to in the recipe
March 1, 2012 10:45 AM
@kiwiburger - Wait. Are you telling me you replaced flour with protein powder for those recipes? OR do they just include protein powder?
March 1, 2012 10:46 AM
On another thread I spotted a recipe for protein pancakes, which was purely protein powder, vanilla extract, egg, milk and baking powder, I've played with the recipe and I make chocolate topped choc-orange protein cupcakes now, I had some for my lunch. They are firmer than standard sponge but still tasty.
March 1, 2012 10:48 AM

I have used it in baking with excellent results. I made banana bran muffins and swapped out half of the flour for unflavered protein powder with no problems at all.

I don't think it would work so great in sauces or gravy type things. Probably be very lumpy.

this. i swap out half the flour in recipes and add flavored protein powder and things turn out just dandy
March 1, 2012 11:03 AM
You can try this -- There is also a bread mix that has yeast so it will rise.
March 1, 2012 11:08 AM
March 1, 2012 11:13 AM
oh delish pics
March 1, 2012 11:17 AM
I found this on the web yesterday and I can't wait to try it....

1/2 c egg whites (4 large)

1 scoop protein powder

bit water


Blend water and protein powder brieftly.

Combine egg whites.

Pour 1/3 batter in a nonstick pan (spray pan with no-stick spray if necessary). Cook until bubble for. Flip, cook 10 more seconds. Repeat with rest of batter.

Serving suggestions: fill with sweetened pumpking puree, ricotta creme, fruit compote, etc. Top with maple syrup, fruit coulis or no sugar added syrup.

Makes 1 generous serving of 3 crepes.
March 1, 2012 11:41 AM
Would love the recipes.
August 20, 2012 11:08 AM
August 20, 2012 11:55 AM
I use it when baking protein muffins. I also use ground up oats to make oat flour in addition to the protein powder. I posted the recipes a few threads.
August 20, 2012 12:10 PM
I make protein pancakes constantly!

1 scoop chocolate protein powder
1 egg white
1/4-1/2cup of cottage cheese

Mix and make just like pancakes!
August 20, 2012 12:14 PM
You can also try chickpea four as a substitute for white/wheat flour. More fiber and protein and gluten-free. Bob's Red Mill is the brand I usually buy.
August 20, 2012 12:15 PM
Bump - Interested in some of these recipes. Thanks!
August 20, 2012 12:20 PM
I used to use flour on my trout filets, but now I use Bob Redmill Golden Flax Meal. Spray the pan and wet the fish, sprinkle with Flax meal and put in hot pan. Nice and crisp and no wheat gluten. Taste even better than flour.
I want those recipes too.
Edited by Yardtigress On August 20, 2012 12:21 PM
August 20, 2012 12:21 PM



wheat flour; you wanna stay away from whites (flour, rice, etc)

Reported for ricecism.

Made my day. Thank you.

HAHA mine too!
August 20, 2012 12:24 PM
Protein powder is a great addition to many carb heavy recipes to increase protein and decrease carbs but it is not a flour replacement. check out Jamie Easons protein bars on youtube.
August 20, 2012 12:27 PM
August 20, 2012 12:28 PM

I've used it to substitute for cocoa powder, but flour has yeast that protein powder doesn't. I'm afraid if you sub it for flour you will end up with a very yucky mess.

Yucky mess indeed! Flour and yeast are often sold as two different items. The yeast is added to the flour because when yeast is mixed with sugar and water, it causes a chemical reaction that releases air bubbles that causes dough to rise. As the above posted stated, if you try to make bread with just flour and water without yeast, it's probably not going to rise and will be a gloppy mess. Baking powder is sometimes used as a leavening agent, as are eggs.

Wheat flour, typically used in most food products, contains something called [wheat] gluten, which is a protein that gives bread dough that stretchy consistency. If you use non-wheat flour, say, a tapioca flour or a rice flour, you need to add something to it to replace the gluten. Xanthan gum is usually a good replacement. Protein powder doesn't have anything to give the same consistency.

Because of this, I'm not sure where the line is for how much protein powder one can use. Would I bake a cake with it? Heck no. It's too expensive. Would I add a few scoops to something? Absolutely. I do it all the time. I just added a scoop to a bowl of greek yogurt and it was like eating a tub of frosting. ;)

If the OP goes to Google and types in the question, it brings up all sorts of links to recipes involving using protein powder for things.
August 20, 2012 12:29 PM
want to read some of this later:)
August 20, 2012 12:32 PM
August 20, 2012 12:35 PM
1. STOP PIC QUOTING. It's making this thread entirely too long.

2. Recipes for those gems are mandatory my friend.


Message Boards » Recipes

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