Fluffy Protein Japanese Pancakes

Step 1

Take out a bowl

Step 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

Step 3

Mix everything up until smooth

Step 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!)

Step 5

Add your Egg Whites into your other mix and lightly mix them in

Step 6

Take out a cake pan or multiple, coat it/them with some non-stick cooking spray, and evenly distribute your mix

Step 7

Bake your Japanese Pancakes on 325F/162C for around 20 minutes (remove them with a little jiggle left so they don’t overcook)

Step 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

Step 9

Pour some of your mix in once it heats up and cover your pan

Step 10

After 1-2 minutes remove your cover and add a little bit more mix on top

Step 11

Cover and repeat the process one more time

Step 12

Flip your pancake over, cover it again, and let it took for a couple minutes