So far, I have not had any luck with baked goods containing protein powder but they've mostly been bars.
I've made pancakes that contain protein powder, which are decidedly more batter-like than the other stuff I've made, and they turn out fantastic. So if your recipe is more of a batter than a bread-like consistency, I say go for it - and let us know how it turns out (and how much you used). What's the worst that can happen?
