High Protein Bake Mix, Neutral Flavour, 480 g

Pancakes, muffins and cookies with more protein in them, without a strange aftertaste. Protein Bake Mix is flavour-neutral, so the recipe gets to be the star.

About

This is a dry mix of whey protein concentrate, gluten-free whole oat flour, whole egg powder and calcium caseinate, with baking powder already in. Add liquid and it behaves like a batter.

It is high in protein and a source of fibre, with no added sugar, colours, flavourings or sweeteners. Protein contributes to a growth in muscle mass. Sweetness is up to you, so a handful of berries or a little honey does the work.

Think Shrove Tuesday, every Tuesday, with a better macro split.

How to use

1. Heat. Warm a non-stick pan on low.
2. Mix. 24 g (3 tablespoons) of Bake Mix with 30 ml of semi-skimmed milk or water.
3. Pour. Spread into the centre of the pan to your preferred thickness.
4. Cook. Two to three minutes until golden underneath, then flip and repeat.

Store with the lid closed in a cool, dry place.

What's inside

Per 24 g serving made with 30 ml water (20 servings per tub):

Allergens: contains milk, oat, egg and wheat.

Frequently asked questions

Does it taste of protein powder?

It is designed to be neutral, so what you add (banana, cinnamon, cocoa) sets the flavour.

Is it gluten-free?

The oat flour is gluten-free, but the mix also contains a wheat-based dextrin and declares wheat, so it is not one for coeliacs.

Can I use it in a muffin recipe?

Yes. Swap part of the flour for Bake Mix and keep an eye on moisture; protein-rich batters can dry out if overbaked.

How many pancakes does a tub make?

The tub holds 20 servings of 24 g, and each serving makes one pancake using the method above.

How do I sweeten it without adding sugar?

Mashed banana, grated apple, cinnamon or vanilla all work. The mix contains no sweetener, so taste the batter before it hits the pan.