19 Delicious Egg White Powder Recipes for Healthy Eating

Transform your healthy eating goals with these 19 delicious egg white powder recipes that are as nutritious as they are tasty! Whether you’re whipping up a quick breakfast, a protein-packed snack, or a light dinner, egg white powder is your secret ingredient for adding a healthy boost without sacrificing flavor. Dive into our roundup and discover how easy and versatile healthy cooking can be!

Fluffy Egg White Powder Pancakes

Yesterday morning, I stumbled upon the fluffiest pancakes I’ve ever made, and I knew I had to share the recipe with you. It’s a game-changer for anyone looking to lighten up their breakfast without sacrificing that beloved pancake fluffiness.

Ingredients

• 1 cup egg white powder
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup egg white powder, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt until well combined.
2. Add 1 cup milk, 1 tbsp melted butter, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing can lead to dense pancakes.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles to ensure they’re ready to flip.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

These pancakes come out incredibly light and airy, with a subtle sweetness that pairs perfectly with fresh berries or a drizzle of maple syrup. For an extra touch, try sandwiching them with a layer of whipped cream and sliced bananas.

Egg White Powder Protein Bars

This morning, as I scrambled to whip up a quick breakfast before my morning jog, I realized I was out of my usual protein bars. That’s when I decided to make my own Egg White Powder Protein Bars—a game changer for anyone looking for a quick, nutritious snack.

Ingredients

• 1 cup egg white powder
• 1/2 cup almond butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/4 cup chopped almonds

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix 1 cup egg white powder, 1/2 cup almond butter, and 1/4 cup honey until well combined. Tip: If the mixture is too thick, warm the almond butter slightly to make it easier to mix.
3. Stir in 1 tsp vanilla extract for flavor.
4. Fold in 1/2 cup dark chocolate chips and 1/4 cup chopped almonds for texture and crunch.
5. Press the mixture firmly into the prepared pan, ensuring it’s evenly distributed. Tip: Wet your hands slightly to prevent the mixture from sticking.
6. Bake for 15 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake to keep the bars chewy.
7. Let cool completely in the pan before cutting into bars.

Here’s the best part: these bars are not only packed with protein but also have the perfect balance of chewiness and crunch. Try drizzling a little extra melted dark chocolate on top for an indulgent twist.

Homemade Egg White Powder Meringues

Very few things bring me as much joy as transforming simple ingredients into something spectacular, and these Homemade Egg White Powder Meringues are no exception. I remember the first time I tried making them; the kitchen was a disaster, but the result was pure magic.

Ingredients

• 1 cup egg white powder
• 1 1/2 cups granulated sugar
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a large bowl, combine 1 cup egg white powder with 1/2 cup warm water. Let it sit for 10 minutes to rehydrate.
3. Add 1/2 tsp cream of tartar and 1/4 tsp salt to the egg white mixture. Using an electric mixer, beat on medium speed until soft peaks form.
4. Gradually add 1 1/2 cups granulated sugar, a few tablespoons at a time, while continuing to beat the mixture. Increase the speed to high once all the sugar is incorporated.
5. Beat until the meringue is glossy and stiff peaks form, about 7-10 minutes. Tip: The meringue is ready when it doesn’t slide out of the bowl when tilted.
6. Gently fold in 1 tsp vanilla extract with a spatula, being careful not to deflate the meringue.
7. Using a piping bag fitted with a star tip, pipe the meringue onto the prepared baking sheets in desired shapes.
8. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for another 90 minutes to prevent cracking. Tip: For extra crispiness, leave them in the oven longer.
9. Once completely cool, carefully peel the meringues off the parchment paper. Tip: Store in an airtight container to maintain crispness.

Just like that, you’ve got light, airy meringues with a delicate crunch and a sweet vanilla flavor. They’re perfect on their own or as a fancy topping for desserts. Try sandwiching them with a bit of chocolate ganache for an extra indulgent treat.

Egg White Powder Chocolate Chip Cookies

Craving something sweet but trying to keep it light? I stumbled upon this genius idea of using egg white powder in chocolate chip cookies during one of my pantry clean-outs, and let me tell you, it’s a game-changer. Not only does it simplify the process, but it also gives these cookies an irresistibly airy texture that’s hard to achieve with traditional recipes.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup egg white powder
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Tip: Sifting the dry ingredients can prevent lumps in your batter.
3. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
4. Add 1/4 cup egg white powder and 1 tsp vanilla extract to the butter mixture, beating until well combined. Tip: Ensure the butter is at room temperature for a smoother mix.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Fold in 1 cup semi-sweet chocolate chips. Tip: Reserve a few chips to press on top of the cookies before baking for a professional look.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these cookies come out with a delightful crisp edge and a soft, chewy center, packed with melty chocolate chips. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Low-Calorie Egg White Powder Bread

Perfect for those mornings when you’re craving something hearty but want to keep it light, I stumbled upon this Low-Calorie Egg White Powder Bread recipe during my quest for healthier breakfast options. It’s become a staple in my kitchen, especially on busy days when I need a quick, nutritious start.

Ingredients

• 1 cup egg white powder
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp honey
• 1 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a large bowl, whisk together 1 cup egg white powder, 1 cup almond flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. Add 1 tbsp honey and 1 cup water to the dry ingredients, stirring until the batter is smooth and free of lumps.
4. Pour the batter into the prepared loaf pan, using a spatula to smooth the top.
5. Bake for 25 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Remarkably light and fluffy, this bread has a subtle sweetness that pairs wonderfully with fresh berries or a drizzle of almond butter. It’s also fantastic toasted, bringing out a slight nuttiness from the almond flour.

Egg White Powder Vanilla Cupcakes

Very few things bring me as much joy as baking a batch of cupcakes that are as light as a cloud and just as sweet. Today, I’m sharing my go-to recipe for Egg White Powder Vanilla Cupcakes, a delightful treat that’s perfect for any occasion. I stumbled upon this recipe during a baking experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup egg white powder
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup egg white powder, 1 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Add 1/2 cup softened unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. Gradually pour in 1/2 cup milk and 2 tsp vanilla extract, stirring until the batter is smooth and free of lumps. Tip: Avoid overmixing to keep the cupcakes light and fluffy.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Tip: Use an ice cream scoop for uniform cupcakes.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

How these cupcakes turn out is nothing short of magical—light, airy, with a delicate vanilla flavor that’s not too overpowering. They’re perfect on their own, but for an extra touch, try topping them with a dollop of whipped cream and fresh berries.

Healthy Egg White Powder Waffles

Perfect for those mornings when you’re craving something light yet satisfying, these Healthy Egg White Powder Waffles have become my go-to breakfast. I stumbled upon this recipe during a hectic week when I was out of fresh eggs but desperate for a homemade waffle fix.

Ingredients

• 1 cup egg white powder
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s hot enough for a crisp exterior.
2. In a large bowl, whisk together 1 cup egg white powder, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp sugar until well combined.
3. Add 1 cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough waffles, so stop when you no longer see dry flour.
4. Lightly grease the waffle iron with a bit of butter or non-stick spray to prevent sticking.
5. Pour enough batter onto the center of the iron to cover about 2/3 of the surface, then close the lid. Tip: The batter will spread, so don’t overfill.
6. Cook for about 5 minutes or until the waffle is golden brown and steam stops coming out of the iron. Tip: Resist the urge to peek too early, as this can cause the waffle to tear.
7. Carefully remove the waffle and repeat with the remaining batter.

Zesty and light, these waffles have a delightful crispness on the outside with a soft, airy interior. Serve them with a drizzle of honey and fresh berries for a breakfast that feels indulgent yet is packed with protein.

Egg White Powder Lemon Drizzle Cake

Last weekend, I stumbled upon a forgotten can of egg white powder in my pantry, and it sparked the idea for this light, airy lemon drizzle cake. It’s perfect for those who love a tangy twist and a moist texture without the fuss of separating eggs.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup egg white powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually mix in the egg white powder, ensuring no lumps remain.
4. Alternately add the all-purpose flour and milk to the mixture, starting and ending with flour.
5. Fold in the lemon zest, baking powder, and salt until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is still warm, poke holes all over the top with a skewer and drizzle with lemon juice.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Unbelievably moist and packed with lemon flavor, this cake is a dream with a cup of tea. For an extra zing, serve it with a dollop of lemon curd on the side.

Quick Egg White Powder Omelette

Good morning, fellow food enthusiasts! There’s something incredibly satisfying about whipping up a quick, nutritious breakfast that doesn’t skimp on flavor. Today, I’m sharing my go-to recipe for those mornings when I’m racing against the clock but still want something hearty—my Quick Egg White Powder Omelette. It’s a game-changer, especially when you’re trying to keep things light without sacrificing taste.

Ingredients

• 1/4 cup egg white powder
• 1/2 cup water
• 1 tbsp olive oil
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together 1/4 cup egg white powder and 1/2 cup water until smooth. Let it sit for 2 minutes to thicken slightly—this mimics the texture of fresh egg whites.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat (350°F). Tip: A well-heated pan ensures your omelette doesn’t stick.
3. Pour the egg white mixture into the skillet, tilting to spread evenly. Cook for 2 minutes without stirring.
4. Sprinkle 1/4 cup shredded cheddar cheese and 1/4 cup diced bell peppers evenly over one half of the omelette. Tip: Adding toppings to one side makes folding easier.
5. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cook for another 2 minutes, or until the edges start to lift easily with a spatula.
6. Carefully fold the omelette in half over the fillings. Tip: Use a spatula to gently press down, ensuring the fillings are enclosed.
7. Cook for an additional minute, then slide onto a plate. Serve immediately for the best texture.

Delightfully fluffy with a slight chewiness, this omelette packs a punch of protein and flavor. For a creative twist, serve it atop a slice of toasted whole-grain bread or alongside a fresh avocado salad. The possibilities are endless, making it a versatile dish for any meal of the day.

Egg White Powder Banana Bread

Believe it or not, I stumbled upon this Egg White Powder Banana Bread recipe during one of those lazy Sunday mornings when my bananas were just a tad too ripe for my liking. It’s become my go-to for a guilt-free treat that doesn’t skimp on flavor or texture.

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/2 cup egg white powder
• 1/4 cup water
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, egg white powder, and water until smooth. Tip: Ensure the egg white powder is fully dissolved to avoid lumps.
3. Stir in the applesauce and vanilla extract until well combined.
4. In another bowl, whisk together the whole wheat flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to dense bread, so fold gently.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Every bite of this banana bread is moist and packed with banana flavor, with a delightful crunch from the walnuts. Try serving it toasted with a drizzle of honey for an extra special treat.

Gluten-Free Egg White Powder Brownies

Many of us have been there—craving something sweet but needing to keep it gluten-free. That’s how I stumbled upon creating these Gluten-Free Egg White Powder Brownies. They’re a game-changer for anyone looking to indulge without the guilt.

Ingredients

• 1 cup gluten-free flour blend
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup egg white powder
• 1 cup sugar
• 1/2 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup gluten-free flour blend, 1/2 cup cocoa powder, and 1/4 tsp salt until well combined.
3. Add 1/2 cup egg white powder and 1 cup sugar to the dry ingredients, mixing thoroughly.
4. Pour in 1/2 cup melted coconut oil and 1 tsp vanilla extract, stirring until the mixture is evenly moistened.
5. Gradually add 1/2 cup water, mixing until the batter is smooth and free of lumps. Tip: The batter should be thick but pourable; if too thick, add a tablespoon more water.
6. Transfer the batter to the prepared pan, spreading it evenly with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Avoid overbaking to keep the brownies fudgy.
8. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For cleaner cuts, chill the brownies for 30 minutes before slicing.

Perfectly fudgy with a rich chocolate flavor, these brownies are a delight. Serve them slightly warmed with a scoop of vanilla ice cream for an extra treat.

Egg White Powder Coconut Macaroons

Making these Egg White Powder Coconut Macaroons reminds me of the first time I tried them at a friend’s potluck—utterly delicious and surprisingly simple to whip up. I’ve since tweaked the recipe to perfection, ensuring they’re just as fluffy and coconutty every time.

Ingredients

• 1 cup egg white powder
• 2 cups shredded coconut
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup egg white powder, 2 cups shredded coconut, 1/2 cup granulated sugar, and 1/4 tsp salt.
3. Add 1 tsp vanilla extract to the mixture, stirring until all ingredients are well incorporated. Tip: If the mixture feels too dry, a splash of water can help bind it without making it soggy.
4. Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking while shaping.
5. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges. Tip: Keep an eye on them after 15 minutes to avoid overbaking.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unbelievably light with a crispy exterior and chewy center, these macaroons are a dream. Serve them drizzled with dark chocolate for an extra indulgent treat.

High-Protein Egg White Powder Smoothie

Craving something quick, nutritious, and packed with protein to kickstart your morning? I’ve been there, especially on those hectic days when every minute counts. That’s why I swear by this High-Protein Egg White Powder Smoothie—it’s my go-to for a no-fuss, energy-boosting breakfast.

Ingredients

• 1 cup unsweetened almond milk
• 1 scoop egg white protein powder
• 1/2 cup frozen mixed berries
• 1 tbsp chia seeds
• 1 tsp honey
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Pour 1 cup unsweetened almond milk into a blender.
2. Add 1 scoop egg white protein powder to the blender.
3. Measure and add 1/2 cup frozen mixed berries into the blender for natural sweetness and antioxidants.
4. Sprinkle in 1 tbsp chia seeds for an omega-3 boost and extra fiber.
5. Drizzle 1 tsp honey over the ingredients for a touch of sweetness.
6. Add 1/2 tsp vanilla extract to enhance the flavor profile.
7. Top with 1 cup ice cubes to thicken the smoothie.
8. Blend on high for 45 seconds, or until the mixture is smooth and uniform.
9. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
10. Tip: If the smoothie is too thick, add a splash of almond milk and blend for an additional 10 seconds.
11. Tip: Taste the smoothie before serving. If you prefer it sweeter, add another teaspoon of honey and blend for 5 seconds.

After blending, you’ll notice the smoothie has a creamy, velvety texture with a perfect balance of sweetness from the berries and honey. The chia seeds add a slight crunch, making each sip interesting. Serve it in a chilled glass with a sprinkle of chia seeds on top for an Instagram-worthy breakfast that’s as delicious as it is nutritious.

Egg White Powder Blueberry Muffins

Very few things bring me as much joy as a batch of freshly baked muffins, especially when they’re as unique and nutritious as these Egg White Powder Blueberry Muffins. I stumbled upon this recipe during a quest to use up some egg white powder I had leftover from a protein shake experiment, and the result was surprisingly delightful.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup egg white powder
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup egg white powder, 1/2 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. Add 1 cup milk and 1/4 cup vegetable oil to the dry ingredients, stirring just until the batter comes together. Tip: Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
4. Gently fold in 1 cup fresh blueberries, being careful not to burst them. Tip: Tossing the blueberries in a little flour before adding can help prevent them from sinking to the bottom.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: For even baking, rotate the muffin tin halfway through the baking time.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Absolutely light and fluffy, these muffins have a subtle sweetness that lets the blueberries shine. Try serving them warm with a dollop of Greek yogurt for a protein-packed breakfast or snack.

Egg White Powder Cinnamon Rolls

Sometimes, the best kitchen experiments come from trying to make the most of what we have. That’s exactly how these Egg White Powder Cinnamon Rolls came to be in my kitchen. I was out of fresh eggs but determined to satisfy my cinnamon roll craving, leading me to discover the magic of egg white powder in baking.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp egg white powder
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup milk

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp egg white powder, 1/4 cup granulated sugar, and 1 tsp salt.
2. Dissolve 1 tbsp active dry yeast in 1/2 cup warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and 1/4 cup melted unsalted butter to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the rolls tender.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Roll out the dough on a floured surface into a 12×9 inch rectangle.
7. Mix 1/2 cup brown sugar and 2 tbsp ground cinnamon, then sprinkle evenly over the dough.
8. Roll the dough tightly from the long side and cut into 12 slices. Tip: Use a sharp knife or dental floss for clean cuts.
9. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
10. Preheat the oven to 375°F and bake the rolls for 20-25 minutes until golden brown. Tip: For extra softness, brush the rolls with 1/4 cup milk halfway through baking.

Delightfully soft and fluffy, these cinnamon rolls have a perfect balance of sweetness and spice. Serve them warm with a drizzle of cream cheese frosting for an extra indulgent treat.

Vegan Egg White Powder Pancakes

Zesty mornings call for something special, and these Vegan Egg White Powder Pancakes are just the ticket. I stumbled upon this recipe during a lazy Sunday experiment, and now it’s a staple in my kitchen for its fluffy texture and guilt-free ingredients.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp vegan egg white powder
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp vegan egg white powder, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt until well combined.
2. Add 1 cup almond milk, 1 tbsp vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing can lead to dense pancakes.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with vegetable oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.

Just out of the skillet, these pancakes boast a light, airy texture with a subtle sweetness that pairs wonderfully with fresh berries or a drizzle of maple syrup. For an extra touch, try adding a sprinkle of cinnamon to the batter before cooking.

Egg White Powder Peanut Butter Cookies

Whipping up a batch of cookies has always been my go-to stress reliever, especially when I stumble upon a recipe that’s both simple and surprisingly healthy. That’s exactly what happened with these Egg White Powder Peanut Butter Cookies—a delightful twist on the classic that’s as fun to make as it is to eat.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/4 cup egg white powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/4 cup egg white powder until smooth. Tip: If the mixture feels too dry, a splash of water can help bring it together.
3. Mix in 1 tsp vanilla extract and 1/4 tsp salt until fully incorporated. Tip: For an extra flavor boost, consider adding a pinch of cinnamon.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Use a fork to gently press down on each ball, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing can prevent sticking and add a slight crunch.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Biting into these cookies reveals a perfect balance of chewiness and crispness, with the peanut butter flavor shining through. They’re fantastic on their own, but for an indulgent twist, try sandwiching a scoop of vanilla ice cream between two cookies.

Egg White Powder Raspberry Cheesecake

After stumbling upon a bag of egg white powder in my pantry, I knew I had to get creative. That’s how this Egg White Powder Raspberry Cheesecake came to life—a light, fluffy dessert that’s surprisingly easy to make, even for cheesecake novices.

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 3 tbsp granulated sugar
• 1.5 cups egg white powder
• 1 cup water
• 2 cups cream cheese, softened
• 0.75 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Mix 1.5 cups graham cracker crumbs with 0.5 cup melted butter and 3 tbsp sugar in a bowl until well combined. Tip: Press the mixture firmly into the bottom of your springform pan to create a solid base.
3. Bake the crust for 10 minutes at 350°F, then let it cool. This step ensures your crust won’t become soggy.
4. In a large bowl, whisk 1.5 cups egg white powder with 1 cup water until fully dissolved. Tip: Ensure no lumps remain for a smoother cheesecake texture.
5. Add 2 cups softened cream cheese, 0.75 cup sugar, and 1 tsp vanilla extract to the egg white mixture. Beat until smooth and creamy.
6. Gently fold in 1 cup fresh raspberries, being careful not to overmix to keep some berry texture.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake at 350°F for 45 minutes, or until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracks, but it’s optional for this recipe.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.

Just like that, you’ve got a cheesecake that’s both airy and rich, with the tartness of raspberries cutting through the sweetness. Serve it with a drizzle of raspberry coulis or a dollop of whipped cream for an extra touch of elegance.

Egg White Powder Carrot Cake

Honestly, I was skeptical about using egg white powder in baking until I tried this carrot cake recipe. It’s a game-changer, offering a lighter texture without compromising the moistness we all love in a good carrot cake. Plus, it’s a fantastic option for those days when you’re out of fresh eggs but craving something homemade.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1.5 tsp ground cinnamon
• 0.5 tsp salt
• 1.5 cups granulated sugar
• 0.75 cup vegetable oil
• 2 tbsp egg white powder
• 0.25 cup water
• 2 cups grated carrots
• 0.5 cup chopped walnuts
• 0.5 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp ground cinnamon, and 0.5 tsp salt.
3. In another bowl, mix 1.5 cups granulated sugar and 0.75 cup vegetable oil until well combined.
4. Dissolve 2 tbsp egg white powder in 0.25 cup water, then add to the sugar and oil mixture, stirring until smooth.
5. Gradually blend the dry ingredients into the wet mixture, ensuring no lumps remain.
6. Fold in 2 cups grated carrots, 0.5 cup chopped walnuts, and 0.5 cup raisins until evenly distributed.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Key to this cake’s charm is its perfect balance of sweetness and spice, with the walnuts adding a delightful crunch. Serve it with a dollop of cream cheese frosting or enjoy it as is for a less indulgent treat.

Conclusion

Now that you’ve explored these 19 delicious egg white powder recipes, you’re all set to whip up healthy, protein-packed meals with ease! Whether you’re baking, blending, or cooking, these ideas promise to keep your meals exciting and nutritious. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to inspire fellow home cooks. Happy cooking!