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Japanese Soufflé Protein Pancakes

Japanese Soufflé Protein Pancakes

Soufflé 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, 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 Raw Nutrition.


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

 

Makes 3 Pancakes

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

 

Method

  1. Start by heating a nonstick pan on the lowest heat possible
  2. Mix the RAW Protein with water and mix to dissolve
  3. In a separate bowl add cake flour, baking powder, sweetener and salt and mix until smooth and creamy
  4. In a separate bowl using a hand mixer or stand mixer and whip the egg whites until firm peaks. You can check by lifting up the beaters and if it stands up tall and proud.
  5. In thirds, using a spatula, fold in the egg whites into the protein mix making sure to be gentle to maintain the air in the batter.
  6. Spray your pan with cooking spray and spoon or scoop the batter into three pancakes and then add another scoop of batter on top to build height. 
  7. Add a spoon of water between the pancakes and place a lid on. Steam and cook for 6-7 minutes until the bottom of the pancake is firm and set enough to flip. If it is not easy to flip, keep cooking it more, it will flip with ease when ready.
  8. Add a spoon of more water , place the lid on and cook the other side for another 6-7 minutes until bottom is set
  9. Make sure to eat these fresh and right away as the longer they sit, the air will eventually collapse.



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

- Non stick pan: this is not the time to be a hero and use a cast iron/stainless steel. Use a non-stick pan!

Avatar of Jonathan Reinink
Wallace Wong

Athlete & Chef

Making tasty food without the guilt. Michelin trained chef.

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