Japanese Souffle Protein Pancakes
Course: breakfast, lunch, snacksCuisine: American3
servings15
minutes15
minutes205
kcalJapanese Souffle Protein Pancakes
Souffle pancakes are fluffy, jiggly, soft pillows of sweet clouds that are to die for!
They have become very popular in the Asian community and foodie world and for good reason.
Equally as popular, protein pancakes in the fitness industry are a classic meal prep item but they tend to be leathery, and dry and often just include protein powder to have protein powder in it.
This recipe I’ve created has the best of both worlds. Everything we love about soufflé pancakes without the guilt and with added quality protein from @rawnutrition
Traditionally, classic soufflé pancakes would have egg yolks to help be the binder for the batter but by using the protein powder; the protein content and xanthan gum make a perfect substitute that brings structure, body, flavor, and sweetness w/o the guilt!
What we replaced:
-Egg Yolk/Fat
-Additional Flavoring
-Sugar
Serve with your favorite toppings;
I’ve got here sugar-free blueberry lemon compote
Key Tips:
-Quality Protein: use a protein powder that has high protein content with pure ingredients and won’t clump. We want a smooth batter and high protein for structure
-Patience: the pancakes take time to gently set and firm up. Too fast and they burn, deflate and become dry
-Nonstick pan: this is not the time to be a hero and use cast iron/stainless steel. Use a non-stick pan!
Macros for 3 Pancakes
Calories: 205 | 26Carbs, 1Fats, 23Protein
Makes 3 pancake
Ingredients
1/4 cup (34g) Cake Flour
15g @getrawnutrition Vanilla Milkshake Whey Isolate Protein
1 tsp Baking Powder
2 tsp Sweetener
Pinch Salt
3 tbsp Water
2 Large Egg Whites, whipped to soft peaks
Directions
- Start by heating a nonstick pan on the lowest setting
- Add protein powder and water in a bowl and mix to dissolve
- In a separate bowl, take cake flour, sweetener, baking powder, and salt and add protein mix and mix until smooth
- Using a stand mixer or hand mixer, mix egg whites until the firm peak stage
- Add your whipped egg whites into the flour/protein mix and fold to combine making sure to not over-mix to prevent knocking out all the air from the egg whites
- Lightly oil your nonstick pan with an oil-dampened paper towel or use cooking spray. Using an ice cream scoop or a large spoon, add your batter to the nonstick pan. Add another scoop on top of each pancake to add height.
- Add 1-2 tablespoons of water in between the pancakes and put a lid on to steam for 6-7 minutes
- Once one side is golden, carefully flip the pancakes to the other side, add another tablespoon of water, and cook for another 3-5 minutes until golden.
- Serve immediately while hot with your favorite jams, fruit & whipped topping
Recipe Video
Notes
- Your Youtube video is cut off early
