Protein Japanese Pancakes

Protein Japanese Pancakes

Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 5 minutes
Protein Japanese Pancakes


  • 2 eggs (chilled)
  • 1 scoop Mt. Capra Mineral Whey
  • 25 g self-rising flour
  • 30 ml milk
  • 2 tablespoons Maple syrup
  • Mixed berries, for topping


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  1. Separate the egg whites from the yolk.
  2. Next, add the yolks, flour, Mt. Capra Mineral Whey, and milk to a bowl and mix together until you get a smooth batter. Set aside.
  3. In another bowl, beat the egg white until they are very stiff.
  4. Now transfer the egg whites into the batter mixture and gently fold together to keep as much of the air in as possible.
  5. Transfer this light, fluffy pancake batter to a piping bag and gently squeeze out a pancake into a non-stick frying pan over a low heat. You want to keep adding to the pancake so that you create a really thick, tall pancake rather than a wider spread out one. You should have enough mixture to make 2 of these thick pancakes. If you don’t have a piping bag you can do this just by spooning out the mixture.
  6. Cook over a low heat for around 5-7 minutes on the first side. Add a few drops of water to the pan and cover with the lid during this time to create steam.
  7. Flip and cook on the other side for the same amount of time.
  8. Serve with plenty of Maple Syrup and mixed berries.