Japanese Soufflé Pancakes with Rhubarb and Cherries

Name: Japanese Soufflé Pancakes with Rhubarb and Cherries
Total time: 20 min
Ingredients: eggs, separated; Vegan Protein Pancakes; baking powder; soy milk; stevia powder; water; coconut oil, liquid; skyr yogurt; Vanilla Flavor Kick; lemon zest; lemon juice; Whey Protein Vanilla; fresh rhubarb; Vanilla Flavour Kick

extra fluffy, melt-in-your-mouth pancakes

20 min

By Anne-Sophie Hoffman
July 5, 2021

Why trust us?

Aw, I was having such a lovely dream, before that pesky alarm ripped me out of it. To make sure you keep some of that up-in-the-clouds feeling all through breakfast time, we’ve come up with a dreamy pancake recipe: Japanese souffle pancakes. These sweet, extra-fluffy creations melt on your tongue. And they’re topped with the best of the season: rhubarb, cherries, and a fresh creamy lemon topping. These Japanese pancakes can also help you reach your goals, as the souffle pancakes recipe has extra protein. We can’t get enough!

Ingredients

1 Person

For the batter:

2

eggs, separated
35 g

Vegan Protein Pancakes
0.5 tsp

baking powder
25 ml

soy milk
25 g

stevia powder
4 tbsp

water
1 tsp

coconut oil, liquid

For the lemon protein cream:

3 tbsp

skyr yogurt
0.25 tsp

Vanilla Flavor Kick
0.25 tsp

lemon zest
1 tsp

lemon juice
1 tsp

Whey Protein Vanilla

For the topping:

40 g

fresh rhubarb
0.5 tsp

Vanilla Flavour Kick
30 g

pitted sour cherries

Preparation

1

Cut the rhubarb into long strips. Simmer with the Flavor Kick and a splash of water for 2-3 minutes.
2

In a small bowl, mix all the ingredients for the lemon cream. Set aside.
3

To make the soufflé pancakes: Separate the eggs. Put the egg whites into the fridge. Meanwhile, beat the egg yolks until frothy. Add the Protein Pancakes, baking powder, soy milk, and a pinch of salt. Stir well.
4

Now whip the egg whites, while slowly adding the stevia powder. Keep beating until they form stiff peaks.
5

Slowly and carefully fold the whipped egg whites into the pancake mix.
6

Heat the coconut oil in a pan on medium heat.
7

Put a spoonful of the batter into the pan. Cook all three soufflé pancakes together, so they’re all done at the same time. As soon as the pancakes have risen a bit, gently spoon the rest of the batter over the pancakes. Put 2 tbsp of water into the pan. Cover with a well-fitting lid. Flip the souffle pancakes after 3-4 minutes. Add another 2 tbsp of water to the pan, cover with the lid, and cook for another 3-4 minutes.
8

Top the finished soufflé pancakes however you like. Serve with the lemon protein cream, the cherries, and the rhubarb.
1

Enjoy!