2-Ingredient 1-Carb Japanese Souffle Protein Pancakes

SERVING SIZE: 2 pancakes

YIELDS: 1 serving

– 3 egg whites (from eggs not carton)
– 10g vanilla whey
– Stevia/Splenda to taste (optional)

1. Separate egg whites from yolk into a large glass bowl and let egg whites come to room temperature.
2. With an electric mixer, mix on high for a few minutes until you can see a peak in the egg whites.
3. Sprinkle whey on top, then fold into egg whites GENTLY (do not mix). You want the consistency to stay as fluffy as possible, so just do a few folds.
4. Spray pan with non-stick cooking spray and place over low-medium heat on stovetop.
5. Pour egg whites into pan and shape into round pancakes. Place lid over pan and continue to cook for 3-5 minutes. Flip and cook for another 3-5 minutes until cooked through. Enjoy the Japanese Souffle Protein Pancakes!