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Fluffy Japanese Pancakes

Fluffy Japanese Protein Pancakes

They say that the way to a man’s heart is through his stomach and let’s just say that my man’s stomach loves my pancakes. He recently has been requesting pancakes for dessert and for the first few times I was just making the average pancake recipe until I saw what a Japanese pancake looked like. They look like the fluffiest giant pancakes you’ve ever seen.  Being a bodybuilder he is all about protein consumption so I jacked up the recipe with the ATP Science Noway protein (banana flavour).

Using my $2 Kmart mini spring-form non-stick cake pan I put them in the oven and they were done within 5 minutes and I had a very happy and satisfied boyfriend.

Calories per pancake550g
Fat20g
Carbohydrates49g
Protein39.9g

servings 3-5

Ingredients

  • 1 ½ cups of all-purpose flour (you can use gluten-free flour)
  • 2 teaspoons of Natvia
  • 2 teaspoons of baking paper
  • ½ teaspoon of salt
  • 1 ¼ cups of organic almond milk
  • 4 tablespoons of melted organic butter – melted and cooled
  • ½ teaspoon of vanilla extract
  • 1 large egg yolk – I always use cage-free organics eggs
  • 3 large egg whites
  • ¼ teaspoon of cream of tartar
  • 5 scoops of ATP Science Noway – Banana flavour

WARNING! Your kitchen bench will be pretty chaotic as you need a few bowls.

Method:

  1. Preheat oven to 150 degrees Celsius or 302 degrees Fahrenheit.
  2. Mix together the all-purpose flour, baking powder, salt, protein powder and sweetener in a large mixing bowl. I used natvia for my sweetener.
  3. In another mixing bowl mix together the almond milk, melted butter, vanilla and egg yolk until all combined.
  4. Beat the egg whites and cream of tartar in a separate bowl with an electric mixer on medium-high until stiff peaks form.
  5. Mix the milk mixture into the flour mix until it is all combined. Don’t stress if there are a few lumps, these melt apart once they are cooked. Add 1/3 of the egg white mixture to the flour and milk mixture. Gently fold the rest of the egg white mixture into the flour and milk mixture, be careful not to over mix.
  6. Place baking paper on the baking tray. Lightly grease the mini cake tins and place on the baking tray. Pour the mixture to about halfway through the cake tins. my mix only made 3 pancakes but you may be able to stretch out some more. They are so delicious we couldn’t help ourselves and wanted to taste test the pancakes before taking the images. 
  7. Place the pancakes in the oven for about 5 minutes. You are best to keep your eye on the cakes and when the tops are lightly brown and no longer super gooey or sticky they are ready. You want the consistency very similar to a cake.
  8. When you remove these from the oven they should be very easy to remove from the cake tins as the edges of the cakes come away from the tin.

Topping Tip: I made a strawberry sauce and drizzled that over the top with maple syrup. Butter and maple syrup is also a winner in our household.