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Fluffy protein pancakes stacked high, showcasing the airy lift created by the soufflé-fold technique.

Cloud-soft Protein Pancakes

Rebecca Blumer
Ditch the dense protein bricks for these light, cloud-soft pancakes. Using a chef-inspired soufflé-fold technique, these oat and banana pancakes stay tender, tall, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 385 kcal

Equipment

  • Blender
  • Non-stick griddle
  • Mixing Bowl
  • Whisk
  • Spatula

Ingredients
 

  • 1 cup oats
  • 1 banana
  • 2 eggs
  • 1/2 cup egg whites
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 pinch cinnamon
  • 29 grams protein powder
  • 2 tablespoons flax meal

Instructions
 

Blend the Base

  • Add the oats, banana, 2 eggs, baking powder, salt, cinnamon, protein powder, and flax meal to your blender. Blend on medium-low until the mixture is silky and the oats are fully pulverized.
  • Let the batter sit for 5 minutes. This allows the oats and flax to hydrate and thicken the mixture naturally.

Whip and Fold for the Soufflé Lift

  • In a separate clean bowl, whisk the 1/2 cup egg whites until they reach soft peaks. They should look glossy and hold a gentle curl.
  • Using a spatula, gently fold the whipped egg whites into the blended batter with slow, sweeping turns. Stop when you still see faint white streaks to avoid deflating the air.

Cook on the Griddle

  • Preheat a non-stick griddle over medium-high heat (aim for 350°F). Pour about 1/4 cup of batter per pancake, keeping them thick rather than wide.
  • Cook for 2-3 minutes until the edges look dry and small bubbles appear. Flip gently and cook for another 60-120 seconds until golden brown and the centers are set.

Serve While They’re Peak-Fluffy

  • Transfer the pancakes immediately to a warm plate. Serve with your favorite toppings like Greek yogurt, fresh berries, or a drizzle of almond butter.

Notes

Pro Tip: For the smoothest texture, grind the oats into a fine flour in the blender before adding the other base ingredients. This prevents a grainy mouthfeel.
Cooking Tip: Maintain a steady griddle temperature. Protein powder can burn easily and taste bitter if the heat exceeds 350°F.
Storage Tip: These pancakes freeze beautifully. Place parchment paper between layers in an airtight bag. Reheat in a toaster or skillet on low heat to maintain the fluffy interior.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 44gProtein: 32gFat: 11gSaturated Fat: 3gCholesterol: 186mgSodium: 440mgPotassium: 580mgFiber: 9gSugar: 9gVitamin A: 12IUVitamin C: 15mgCalcium: 160mgIron: 4.2mg
Keyword healthy breakfast, oatmeal pancakes, protein pancakes
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