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Protein Donuts using your favorite protein pancake mix

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  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
    PAPYRUS3 wrote: »
    just_Tomek wrote: »
    PAPYRUS3 wrote: »
    8 calories each this time - certainly not as 'substantial' as ones filling the doughnut molds til 'full'. Added a tbsp. of cocoa powder this time too. I keep under baking them...silly me
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    ok to underbake... just pop them into the toaster before eating. Also, if you use frosting, it spreads easier on warm donuts.

    Yes...I usually put in toaster - even if I've actually baked them properly lol...

    I'm still not tired of these and have made countless batches - glad you posted :)

    I just mass make them and freeze all. Take out as needed.
  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
    And a snack. These are whipped with xanthan gum. Not like my orinal recipe, more like angel cake, but makes double the amount. Win win haha.

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  • PAPYRUS3PAPYRUS3 Posts: 4,173Member Member Posts: 4,173Member Member
    just_Tomek wrote: »
    And a snack. These are whipped with xanthan gum. Not like my orinal recipe, more like angel cake, but makes double the amount. Win win haha.

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    They really held the rise! Love making these things. That's how I've been making mine (whipping the xanthum with the egg whites). Then I fold sifted 'flour' type items in after.
    edited September 28
  • JelaanJelaan Posts: 672Member Member Posts: 672Member Member
    Just made these but forgot to add the almond milk. Duh! They still rose nicely. One question though - at which point and to what do you add the almond milk. To the dry ingredients before you fold into the egg whites?
  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
    Jelaan wrote: »
    Just made these but forgot to add the almond milk. Duh! They still rose nicely. One question though - at which point and to what do you add the almond milk. To the dry ingredients before you fold into the egg whites?

    Mix the dry and wet and then stir into the whipped whites. Just until combined. And make sure to fold so they dont deflate too much.
    The milk is only there to absorb some of the flour and let the mix still be a bit moist.
    edited September 30
  • JelaanJelaan Posts: 672Member Member Posts: 672Member Member
    Thanks very much for the help. Now planning the next flavour!
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