High-Protein Mini Whipped “Pancake” Bowl

High-Protein Mini Whipped “Pancake” Bowl

Fluffy whipped batter puffs into tiny pancakes, piled into a bowl for a protein-rich breakfast.

Total 20 min Makes 1 serving Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

Egg whites are whipped to soft peaks and folded into a protein-packed batter, then griddled into small puffy pancakes. The result is a light, airy stack that eats more like a cloud than a traditional flapjack, finished with yogurt and fruit for a satisfying morning bowl.

Ingredients

  • 1 large egg, separated
  • 1 scoop vanilla protein powder
  • 2 tablespoons cottage cheese
  • 2 tablespoons oat flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon butter, for griddle
  • 1/4 cup plain Greek yogurt
  • 1/4 cup fresh berries
  • 1 teaspoon maple syrup

Method

  1. Separate the egg, placing the white in a small mixing bowl and the yolk in a blender or second bowl.

  2. Whip the egg white with a hand mixer on high speed until soft peaks form, about 2 minutes.

  3. In the blender or second bowl, combine the egg yolk, protein powder, cottage cheese, oat flour, baking powder, salt, and vanilla extract. Blend or whisk until smooth.

  4. Gently fold the whipped egg white into the batter in two additions, keeping as much air in the mixture as possible.

  5. Heat the butter in a 9-inch nonstick skillet over low heat until melted and foamy.

  6. Drop the batter into the skillet in 4 to 5 small mounds, about 2 tablespoons each.

  7. Cook until bubbles form on the surface and edges look set, about 2 minutes.

  8. Flip each mini pancake carefully and cook until golden and puffed, about 2 minutes more.

  9. Transfer the mini pancakes to a bowl and top with Greek yogurt, fresh berries, and a drizzle of maple syrup.

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    High-Protein Mini Whipped “Pancake” Bowl

    Egg whites are whipped to soft peaks and folded into a protein-packed batter, then griddled into small puffy pancakes. The result is a light, airy stack that eats more like a cloud than a traditional flapjack, finished with yogurt and fruit for a satisfying morning bowl.

    20 min 1 serving 320 cal

    Ingredients

    • 1 large egg, separated
    • 1 scoop vanilla protein powder
    • 2 tablespoons cottage cheese
    • 2 tablespoons oat flour
    • 1/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/4 teaspoon vanilla extract
    • 1 teaspoon butter, for griddle
    • 1/4 cup plain Greek yogurt
    • 1/4 cup fresh berries
    • 1 teaspoon maple syrup

    Method

    1. 1

      Separate the egg, placing the white in a small mixing bowl and the yolk in a blender or second bowl.

    2. 2

      Whip the egg white with a hand mixer on high speed until soft peaks form, about 2 minutes.

    3. 3

      In the blender or second bowl, combine the egg yolk, protein powder, cottage cheese, oat flour, baking powder, salt, and vanilla extract. Blend or whisk until smooth.

    4. 4

      Gently fold the whipped egg white into the batter in two additions, keeping as much air in the mixture as possible.

    5. 5

      Heat the butter in a 9-inch nonstick skillet over low heat until melted and foamy.

    6. 6

      Drop the batter into the skillet in 4 to 5 small mounds, about 2 tablespoons each.

    7. 7

      Cook until bubbles form on the surface and edges look set, about 2 minutes.

    8. 8

      Flip each mini pancake carefully and cook until golden and puffed, about 2 minutes more.

    9. 9

      Transfer the mini pancakes to a bowl and top with Greek yogurt, fresh berries, and a drizzle of maple syrup.