Soufflé Protein Pancakes

Light, fluffy Japanese-style protein pancakes made with Vanilla Glow Shake and topped with creamy high-protein yoghurt and a naturally sweet berry chia compote. A delicious high-protein breakfast that's as satisfying as it is nourishing.

Ingredients

Pancakes

• 2 small eggs, separated
• 25 g self-raising flour
• 25 g Vanilla Glow Shake
• Pinch of salt
• 2 tbsp low-fat milk
• Olive oil spray
• 50 g high-protein yoghurt, to serve

Berry Compote

• 80 g frozen mixed berries
• 2 tsp chia seeds
• Squeeze of fresh lemon juice
• 2 tsp sugar-free maple syrup
• 3 tbsp water

Method

1. Separate the egg whites from the egg yolks.
2. In a bowl, whisk together the egg yolks, milk, self-raising flour, Vanilla Glow Shake and salt until a smooth, thick batter forms.
3. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, taking care not to deflate the mixture.
4. Lightly spray a non-stick frying pan with olive oil and heat over low heat.
5. Spoon 2 tablespoons of batter into the pan for each pancake, reserving a few spoonfuls of batter. Cover with a lid and cook for 2 minutes.
6. Remove the lid and spoon an extra tablespoon of batter onto each pancake to create extra height. Cover and cook for 1 minute.
7. Carefully flip the pancakes, cover again and cook for a further 2 minutes, or until cooked through. Repeat with the remaining batter.
8. Meanwhile, make the berry compote. Combine the frozen berries, chia seeds, lemon juice, sugar-free maple syrup and water in a small saucepan. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until thickened.
9. Serve the pancakes topped with the high-protein yoghurt and warm berry compote.

Nutrition (Per Serve)

• Calories: 218
• Protein: 18.6 g
• Carbohydrates: 16.2 g
• Fat: 7.4 g