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Souffle protein pancake

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Servings 4 peices

Ingredients
  

  • 15 g whey protein powder (vanilla)
  • 4 g matcha powder (omit if you prefer plain)
  • 1/2 tsp baking powder
  • 1/4 tsp pink himalayan salt
  • 10 g lakanto (monk fruit sweetener)
  • 30 g soy milk (or your choice of milk)
  • 2 tbsp plain flour (omit if you prefer flourless)
  • 1 tbsp cottage cheese
  • 1 slice smoked country ham

Instructions
 

  • Seperate egg whites and egg yolks in 2 bowls.
  • In the bowl with egg yolk, whisk in whey protein powder (or soy isolate, whichever brand you prefer), matcha powder, milk, baking powder and flour. If you omit flour in this recipe, you get a cloud-ier like pancake and it will deflate more once you've done cooking.
  • Mix it well and make sure it's lump free
  • In a bowl with egg whites, add in lakanto (or other sweetener of your choice) and salt. Whisk till its medium peak.
  • Scoop 1/3 of egg white out and mix into the egg yolk mixture with a whisk in a folding motion.
  • Repeat with the rest of egg whites in 2 additions and use a spatula to fold to ensure all egg whites are mixed in well. Don't overmix or it will be too runny and will not hold its shape when cooking
  • Heat up a pan (at least 8" diameter to fit 2), lower heat and spray a light coat of oil. Divide batter to 4, visually and scoop 2 huge dollops out on the pan.
  • Add 1 tbsp water at the side and cover with a lid so it creates steam and it cooks more evenly and cook for 1 minute.
  • Remove lid, flip over and add another 1tbsp water at the side, close the lid and let it cook for another 1-1 1/2 minute. Do not press down the pancake with a turner or spatula. It should be fluffy, in which it will deflate later.
  • When both pancakes are done, remove onto a plate and repeat with the remaining batter. You will get 4 pancakes
  • Drizzle with some maple syrup and serve with cottage cheese and ham for that savoury touch.

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