So for the upcoming cooking class, I am testing out the different types of protein powder I can use in my pancakes... In this particular cake, the texture was good - This was made with fat free cottage cheese, one scoop of Vanilla UMP Beverly International protein powder (amazing flavor), one egg, Instant oatmeal and some fat free milk...
Honestly, the taste was good! I liked the texture of this pancake in particular. Very moist in comparison to most other high protein pancakes... This is part of the problem when cooking with protein powder. It is important to adjust the levels of moisture in these types of recipes when using powdered whey protein in particular.
It passed the test! I think this might be a good addition to the "Cooking with Protein Class!" Stay tuned!!