How To Make Fluffy Protein Japanese Pancakes

If there’s one recipe on this channel that’ll help you step your chef game up or at least get you some breakfast brownie points, it’s this one. Today we make some Protein Japanese Style Pancakes. Outside of how fluffy and delicious these are, the best part is that I’ve made them super easy to make with just a few ingredients. Seriously, you could make this one with your kids and they’d probably have a blast. (Knock Knock Knock) HEY! WE’VE HEARD ENOUGH OF YOU! I think that’s my queue to get to the recipe, so let’s just jump right into it… I said this one is gonna be super easy and I’m not lying. Start with a bowl and add into it 3 large egg yolks (make sure to keep your egg whites, we’ll use them in a minute), 2 ounces of milk or milk substitute, 1 scoop of your favorite flavor protein powder, 2 tablespoons of a sweetener, and 1/2 cup of a pancake mix. I also said you’re only gonna need a few ingredients which is why we’re using a pancake mix. You can easily make your own if you have all the ingredients, I’ll put a recipe up here for that. I think most people either have or have access to buying a pancake mix which makes things even easier and a lot cheaper than having to buy individual ingredients. Alright, mix those up. Take out another bowl and add your 3 large egg whites into it or if you’re not filming a video for the internet, you can just use the bowl you used to separate your egg yolks. Now here’s the part people can overcomplicate. You just wanna mix your egg whites until you can make waves that don’t crash or as most would say, they form stiff peaks when you pull your mixer out but that’s boring. This should take a couple minutes. Once that happens add it into your other mix and lightly mix everything together. Bring that over to your stovetop, turn your burner on low heat, and take out a pan that has a lid. Throw some non-stick cooking spray into it once it heats up and add some of your mix into your pan. You can make these whatever size you want. After 2 minutes add a little more mix on top and repeat the process one more time. Yeah, I think this may take longer than some people would like, especially if you’re making more than a couple. Let’s speed the prep up by 10 fold. Take out a cake pan, here I’m using a 6’’ cake pan…the same one I use for most of my cheesecake recipes. I always link to it below. You can use a couple of these or make even bigger pancake if you want. The choice is yours! Today, we’re using 2. Coat them with some non-stick cooking spray, evenly distribute your mix, and throw them in the oven for around 20 minutes on 325F/162C. Pull them out when they still have a little jiggle so you don’t overcook them. For around 250 calories you get to eat this huge pancake, I would consider these an extremely good bang for your buck. If you’re curious, I usually top mine with some greek yogurt, fresh fruit, and sugar free syrup. Don’t forget, you can easily scale the recipe on my website now I’m also going to include a link to the recipe below in the description. Every recipe I do, from here on forward. With that said, the last giveaway winner has been notified and that means today we have a new giveaway for, another… Can you guess? SHAKER! This time, all you have to do is follow me @TheProteinChef on Twitter. I’m trying to grow my other socials a bit so we’ll start with that one. I’ll pick someone random who follows me by the way, if you’re curious about how to win. Don’t worry, if you don’t use Twitter, we’ll have another giveaway soon. Thank you guys for watching, drop me a comment below with your favorite pancake topping! Smack that thumbs up button, subscribe and turn on notifications if you haven’t already, and of course…stay healthy! By the way, thank you for the last video. You all wished me HAPPY BIRTHDAY, it was very nice. I felt a lot of stuff inside me…cause you guys were so nice to me and I LOVE YOU!

Leave a Reply

Your email address will not be published. Required fields are marked *