But when it comes to making the PERFECT protein pancake recipe, the quality and type of protein powder can make a world of difference.

In terms of quality, I use Transparent Labs. The protein is science-backed and thoroughly tested by independent scientific advisors.

Nearly everyone takes and uses whey protein powder in recipes.

While it can be used, casein works a bit better even though both proteins are derived from milk. Whey and casein have distinct properties that influence the quality of baked goods.

Let me help settle this for you – casein protein powder is by far superior to regular whey protein in baked recipes.

Here are 5 reasons casein protein powder is better to use for protein pancakes:

Texture & Consistency Rule

Protein pancakes MUST be fluffy just like regular pancakes. Casein is thicker than whey when liquid is added. This makes the batter closely resemble a traditional pancake mix which in turn gets you fluffier pancakes!

Moist NOT Dry

If you’ve tried protein pancakes before, you’ve probably noted that they can be on the drier side. I know you know what I mean – those pancakes are so dry that we tend to drown them in syrup and sauces. That’s the whey!

With Casein protein, it can gel and retain moisture, ensuring that your protein pancakes are moist and soft.

Heat Resistant

Now let’s get scientific! Because of the molecular structure of casein protein, it can withstand higher temperatures much better than whey protein.

What does this mean? It means that when baking, casein protein remains stable. It ensures that the nutritional value is preserved and the finished baked products tastes good.

Feel Fuller for Much Longer

Just like cottage cheese, casein protein is slow-digesting, meaning it releases amino acids gradually. As a result, you feel fuller much longer, curbing the appetite to avoid eating something sweet. Great as a breakfast meal or any time of day!

Mild Flavor

Baking requires flavor balancing. Casein protein has a milder taste compared to whey protein. This helps ensure that the taste of your protein pancakes does not overpower the flavors of other added ingredients.

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When it comes to perfecting your protein pancakes, casein protein powder is the proven better choice. BUT – whey protein powder is just fine to use as well.  You just have to add more liquid since casein protein powder tends to be thick.

But in the end, casein’s texture, heat stability, moisture, and mild flavor ensure that your protein pancakes are loaded with muscle-building protein, and perhaps most importantly, delicious.

The post Chocolate Protein Pancakes Recipe using Casein appeared first on Fit Men Cook.

It’s no secret that nice cream has become a delicious dairy-free and healthful alternative to traditional ice cream. Traditionally it’s made by blending frozen bananas and plant based milk to create a creamy texture akin to dairy ice cream.  The only difference – it’s a fraction of the calories and often more nutrient-dense.

This nice cream takes a different approach by combining 3 main ingredients that pair well together:

Orange + Ginger + Vanilla

I hope to make you a believer by the end of this!

Why this Flavor Pairing works

Oranges have a zesty and tangy flavor profile.  The bright citrusy notes are refreshing, which is why it’s such a popular drink in the morning.

Ginger is spicy and earthy.   Depending on the dish, it can be warming so it adds complexity to the flavor combo but it works.

Vanilla is naturally and subtly sweet, very aromatic, and has a calming presence. And using Transparent Labs French Vanilla flavored protein exaggerates these undertones while also making the nice cream more nutrient dense.  The protein powder also helps make the consistency of nice cream creamier since the powder absorbs excess moisture.

It’s Good for Your Health

This nice cream is loaded with vitamins. Oranges provide vitamin C to strengthen immunity.  Ginger has anti-inflammatory and digestive aid properties so this would be a perfect post-workout treat.  And the French Vanilla protein powder helps with muscle repair and growth.  Not to mention, you get more protein per serving than traditional dairy ice cream.

So basically, we just transformed ice cream into a bowl of health!

It’s Easy to Make So Why Not?

Nice cream is simple to make.  Just blend frozen peeled oranges (clementines), add coconut cream instead of dairy milk and process it in a blender or food processor.

To get the most flavor, I like to blend 1 -2 orange peels and the raw ginger by itself before adding in the frozen oranges.  Doing it this way better ensures that orange and ginger are spread throughout and not clumped together.

Since Transparent Labs French Vanilla protein powder is already sweet, you can technically save on some sugar calories by not adding additional sweetener if that’s important to you.  (Spoiler: I added a tablespoon of agave to mine ).

Give this recipe and others a try when you’re craving dessert – it’s delicious and nutritious and tastes just as good as it looks.

The post Ginger Orange Creamsicle Protein Nice Cream appeared first on Fit Men Cook.