Can I just say, I love these pancakes more than regular pancakes? They’re super light and airy, but still have enough sweetness to feel like a proper treat. And somehow they don’t have that strong eggy taste that a lot of high protein recipes end up with. The volume is also kind of the best part, you get a full, thick stack that actually feels worth the calories.
It’s one of those recipes that feels a bit extra to make, but in a good way. You get that thick, jiggly stack that feels cafe style at home. It’s the kind of breakfast that makes you slow down for a second and actually enjoy it (I mean, I DEMOLISHED this in record time).
This recipe makes 2 thick souffle pancakes.
Nutrition:
- 250 calories, 16g of protein (for 2 thick pancakes / whole serving)
Souffle Pancakes
Servings 1
Calories 250kcal
Equipment
- 1 x non-stick pan
Ingredients
Souffle Pancakes
- 2 eggs
- 25 grams milk (I use light milk)
- 26 grams flour
- 4 grams corn starch
- 15 grams sweetener (I use Stevia)
- 1 tsp vanilla bean paste / vanilla extract (Optional – use if you're really sensitive to eggy flavours)
- 2 tsp water (for steaming the pancakes)
Toppings
- 2 tbsp sugar free maple syrup
- 100 grams strawberries
Instructions
- Separate the egg yolks and egg whites into two bowls.
- To the egg yolks, sift in the plain flour and corn starch, then add the milk. Whisk until the mixture is smooth and free of lumps.
- Add the sweetener to the egg whites and beat with an electric mixer until stiff peaks form.
- Gently fold the egg yolk mixture into the whipped egg whites until fully incorporated, being careful not to deflate the batter.
- Heat a non-stick saucepan over low heat and lightly spray with oil. Spoon the batter into the pan (I used an ice cream scoop for a consistent shape), then add an extra scoop on top to create a thick pancake.
- Add a small amount of water to the sides of the pan (not on the pancake) and cover with a lid. Allow to steam for 3 minutes over low heat.
- Remove the lid, carefully flip the pancake, and cook for a further 2 minutes until cooked through.
- Transfer to a plate and garnish with sugar-free maple syrup and fresh strawberries.