Japanese Soufflé Protein Pancakes

Ingredients

• 3 Large Eggs (separated; whites in a clean bowl, yolks in another)
• 2 Tbsp All-Purpose Flour (sifted if possible)
• 1 scoop Protein Powder (vanilla or unflavored whey or plant‑based; about 30 g)
• 4 Tbsp Whole Milk (room temperature)
• 2 Tbsp Granulated Sugar (optional; can reduce to 1 Tbsp for lower sweetness)
• 0.25 tsp Vanilla Extract (pure vanilla for flavor)
• 1 pinch Salt (optional, enhances flavor)
• 1 tsp Vegetable Oil (for greasing the skillet; use a neutral oil)

Instructions

1. Separate Eggs

   Crack the three eggs and separate the yolks from the whites, placing the whites in a clean mixing bowl and the yolks in another bowl.

   Time: PT5M

2. Whip Egg Whites

   Add the 2 Tbsp granulated sugar to the egg whites and whisk on low speed until stiff peaks form and the mixture looks glossy.

   Time: PT5M

3. Combine Dry Ingredients

   In a separate bowl, whisk together the sifted flour, protein powder, pinch of salt, and vanilla extract.

   Time: PT2M

4. Add Yolks

   Stir the three yolks into the dry mixture until just combined; do not overmix.

   Time: PT1M

5. Incorporate Milk

   Gradually add the 4 Tbsp milk, stirring gently until the batter is smooth but still a bit thick.

   Time: PT2M

6. Fold in Whipped Whites

   Using a silicone spatula, gently fold the whipped egg‑white mixture into the yolk batter, preserving as much air as possible.

   Time: PT3M

7. Preheat Skillet

   Place the non‑stick skillet over the lowest heat setting, add 1 tsp oil, and swirl to coat the surface.

   Time: PT2M

   Temperature: low (≈120°C)

8. Cook First Side

   Spoon about ¼ cup batter into the skillet, spreading gently. Cook for 3–4 minutes until the edges set and the surface jiggles slightly.

   Time: PT4M

   Temperature: low (≈120°C)

9. Flip and Finish

   Carefully slide a spatula under the pancake, flip, and cook another 3–4 minutes on the other side until golden and fully set.

   Time: PT4M

   Temperature: low (≈120°C)

10. Repeat with Remaining Batter

    Repeat steps 7‑9 with the remaining batter, adding a tiny drizzle of oil each time if the pan looks dry.

    Time: PT10M

    Temperature: low (≈120°C)

11. Serve

    Plate the pancakes warm and top with your favorite toppings such as fresh berries, a drizzle of honey, or a dollop of Greek yogurt.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g