Greek yogurt's protein coagulates at 160°F, creating pancake bread that's actually 40% protein by weight.
Protein Fluffy Pancake Bread
Get ready to indulge in the ultimate breakfast delight with our Protein Fluffy Pancake Bread! Packed with wholesome oats and creamy Greek yogurt, this scrumptious treat delivers a satisfying fluffiness that will keep you fueled all morning long. Whip it up in just a few simple steps and enjoy a guilt-free slice of heaven that’s bursting with flavor!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 65g frozen raspberries (2.29 oz)
🥛Dairy & Eggs(1)
- 250g egg whites (8.82 oz)
📦Other(2)
- 30g protein powder (1.06 oz)
- 150g Yopro (5.29 oz)
👨🍳 Instructions
- 1
Whisk 250 grams of egg whites until fluffy.
- 2
Add 30 grams of protein powder and mix well until firm.
- 3
Pour the mixture into a baking tray.
- 4
Bake at 200°C for 10 to 12 minutes, depending on the depth of the pan.
- 5
Top with 65 grams of frozen raspberries and 150 grams of Yopro.
💡 Pro Tips
- ✓Whip egg whites to soft peaks (not stiff) when they hold their shape but tips curl over - overbeaten whites collapse during baking due to broken protein networks.techniquesoft peaks stage
- ✓Fold protein powder in gradually using a spatula in figure-8 motions to preserve 80% of the air volume you whipped into the whites.technique80% air retention
- ✓Use a shallow pan (2-3cm deep) rather than deep to ensure even heat penetration and prevent the center from staying raw while edges overcook.equipment2-3cm depth
- ✓Test doneness at 10 minutes by gently pressing the center - it should spring back immediately as proteins have fully coagulated at 160°F internal temperature.timing160°F internal
- ✓Add frozen raspberries directly without thawing to prevent excess moisture release that would make the protein bread soggy and dense.ingredient
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Greek yogurt's protein coagulates at 160°F, creating pancake bread that's actually 40% protein by weight.
Protein Fluffy Pancake Bread
Get ready to indulge in the ultimate breakfast delight with our Protein Fluffy Pancake Bread! Packed with wholesome oats and creamy Greek yogurt, this scrumptious treat delivers a satisfying fluffiness that will keep you fueled all morning long. Whip it up in just a few simple steps and enjoy a guilt-free slice of heaven that’s bursting with flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 65g frozen raspberries (2.29 oz)
🥛Dairy & Eggs(1)
- 250g egg whites (8.82 oz)
📦Other(2)
- 30g protein powder (1.06 oz)
- 150g Yopro (5.29 oz)
👨🍳 Instructions
- 1
Whisk 250 grams of egg whites until fluffy.
- 2
Add 30 grams of protein powder and mix well until firm.
- 3
Pour the mixture into a baking tray.
- 4
Bake at 200°C for 10 to 12 minutes, depending on the depth of the pan.
- 5
Top with 65 grams of frozen raspberries and 150 grams of Yopro.
💡 Pro Tips
- ✓Whip egg whites to soft peaks (not stiff) when they hold their shape but tips curl over - overbeaten whites collapse during baking due to broken protein networks.techniquesoft peaks stage
- ✓Fold protein powder in gradually using a spatula in figure-8 motions to preserve 80% of the air volume you whipped into the whites.technique80% air retention
- ✓Use a shallow pan (2-3cm deep) rather than deep to ensure even heat penetration and prevent the center from staying raw while edges overcook.equipment2-3cm depth
- ✓Test doneness at 10 minutes by gently pressing the center - it should spring back immediately as proteins have fully coagulated at 160°F internal temperature.timing160°F internal
- ✓Add frozen raspberries directly without thawing to prevent excess moisture release that would make the protein bread soggy and dense.ingredient