Protein cakes

When you look at the amount of fat, carbs and protein the experts advise you should eat, you realise it is virtually impossible to achieve that balance through any diet. Protein always comes attached to other macronutrients. I developed these protein cakes after a few weeks of struggling with meal planning. These help increase the amount of protein without eating too much fat or carbohydrates, while also trying to stay away from flavoured protein solutions, which often have too much of all the wrong ingredients. Strictly speaking, these are not clean eating, but I have tried to get as close as possible. You can use this plain version or try the flavoured options as I add them below.


100g pure whey protein powder
100 ml egg whites
¼ tsp baking powder


Mix well all three ingredients using a food processor.

Set a frying pan on the stove, at a medium-low heat; let it warm up gently.

If you have a set of silicone egg rings, set the first one on the pan and put a tiny drop of oil in the middle. Depending on your pan, you may be able to get away with dry-frying, or you may need more than a tiny drop. Remember we are trying to reduce the amount of fat here, so use as little as you can get away with.

Pour a ladle into the egg ring, leaving some room for it to rise a bit. Let it cook on a low heat for a minute or two. Set the second silicone ring on the pan with some oil and pour another ladle. After a couple of minutes, you should be able to remove the egg ring from the first cake without it sticking. Set the ring on the pan again and pour another ladle. Turn the first pancake. Remove the ring from the second cake, pour the fourth cake in to the ring, and turn the second pancake. And so on..

The cakes are ready when you press them with a spatula and they feel springy and firm. Lift each cake out as it’s ready. If the outside burns before the cakes cook inside, you know your heat is too high.

Set them on a plate to cool down. Then box them and keep them in the fridge, ready to use.

Variation: Add 2 tbsp cocoa powder, and ¼ tsp vanilla powder.

Variation: Add 2 tbsp cocoa powder, and ¼ tsp vanilla powder.


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