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Extra Fluffy Japanese Soufflé-Style Oat Protein Pancakes

A recipe from the Bmarchai Recipes collection.

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Extra Fluffy Japanese Soufflé-Style Oat Protein Pancakes

Nutrition (per serving)

420Calories
56 gProtein
28 gCarbs
10 gFat
4 gSugar
360 mgSalt

Ingredients

  • 2 scoops (~60g) Vanilla whey or plant protein powder
  • 8 large (whipped to stiff peaks) Egg whites
  • 3 (for richness) Egg yolks
  • ⅓ cup (~35g) Oat flour (very finely ground)
  • 1 tsp Baking powder
  • 2–3 tbsp Unsweetened almond milk
  • ¼ tsp (for stabilizing whites) Lemon juice or cream of tartar
  • pinch Salt

Method

  1. Separate egg whites and yolks. Add lemon juice/cream of tartar to whites and whip to very stiff peaks (this is key for soufflé fluffiness).
  2. In a separate bowl, whisk egg yolks, protein powder, oat flour, baking powder, salt, and almond milk until smooth.
  3. Gently fold ⅓ of the whipped egg whites into the yolk mixture to lighten it.
  4. Fold in remaining egg whites in two additions, being very careful not to deflate the air bubbles.
  5. Let batter rest 5 minutes (it will rise slightly).
  6. Heat non-stick pan over lowest heat possible. Lightly grease.
  7. Scoop tall mounds (about ⅓–½ cup each) onto the pan. Cover with a lid and cook 4–5 minutes until bottom is golden and top starts to set.
  8. Very carefully flip (use two spatulas if needed) and cook covered another 3–4 minutes until fully set and jiggly-fluffy.
  9. Serve immediately with sugar-free syrup, fresh berries, or powdered sweetener dusting.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.