Fluffy Protein Japanese Pancakes

About This Recipe

This homemade Fluffy Protein Japanese Pancakes recipe only takes around 5 minutes to prep, is delicious, and under 300 calories!

Ingredients

• 3 Large Whole Eggs
• 2 Ounces Milk Substitute (or Milk)
• 1 Scoop Protein Powder (Your Choice Flavor)
• 2 Tablespoons Sweetener (I like Erythritol)
• ½ Cup Pancake Mix (or Make Your Own)

Instructions

1. Take out a bowl
2. Add into it your 3 Large Egg Yolks (keep your Egg Whites off to the side), Milk Substitute, Protein Powder, Sweetener, and Pancake Mix
3. Mix everything up until smooth
4. Use a whisk or hand mixer and beat your Egg Whites for a couple minutes or until they can shape waves without crashing (stiff peaks some would say!)
5. Add your Egg Whites into your other mix and lightly mix them in
6. Take out a cake pan or multiple, coat it/them with some non-stick cooking spray, and evenly distribute your mix
7. Bake your Japanese Pancakes on 325F/162C for around 20 minutes (remove them with a little jiggle left so they don’t overcook)
8. Take out a stovetop pan that has a lid, turn your burner on low heat, and coat it with some non-stick cooking spray
9. Pour some of your mix in once it heats up and cover your pan
10. After 1-2 minutes remove your cover and add a little bit more mix on top
11. Cover and repeat the process one more time
12. Flip your pancake over, cover it again, and let it took for a couple minutes