The other day, Nathan was looking for restaurants to try for breakfast during his mom’s visit and came across this amazing creation. Holy cannoli! I’m not usually one for ordering pancakes when we go out, but I seriously had to consider at least getting one for the table to try. Of course, then I couldn’t stop thinking about this amazing-looking souffle pancake. So much so that I was laying in bed that night thinking about ways to make a healthier version for breakfast the next day.
I mentally put a list of ingredients together and decided I needed to give it a whirl. I was so excited when it turned out so well and had to remind myself to slow down a few times because it was so good! Because of the whipped egg whites, this souffle pancake has a much lighter, fluffier texture than a typical pancake. And by using peanut flour over all-purpose flour, it adds an extra protein punch and a ton of extra flavor.
Peanut Butter Banana Protein Souffle Pancake
Serves 1
Ingredients
– 3 egg whites
– 1 egg
– 1/4 cup peanut flour [I use Protein Plus Peanut Flour]*
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1/4 cup almond milk [I use Almond Breeze Unsweetened Vanilla]
– 8 drops liquid stevia [if using unsweetened peanut flour – I use NuNaturals Vanilla]*
– 1/2 banana; sliced
Directions
Preheat oven to 375°F and place a 10″ pan over medium heat. In a medium bowl, whisk the 3 egg whites until thick and white with stiff peaks.
In a separate bowl, add the rest of the ingredients except banana. Mix those ingredients together until well incorporated, then gently fold in the whipped egg whites. Be careful not to mix too much as it could deflate the whites. Spray the pan with cooking spray and pour your mixture in. Let the mixture set about 2 minutes before placing the banana slices on top.
Once the slices are placed on top, turn the burner off and place the pan in the oven. Let bake about 7-10 minutes until it is completely set. Remove from the oven and set aside for 1-2 minutes. Carefully slide the souffle pancake onto a plate and top with your favorite toppings. I just so happened to have a fresh batch of coconut cashew butter just waiting to be drizzled on top!
*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.
Nutritional Information
Per pancake, without toppings
302 Calories / 10g Fat / 25g Carbs / 7g Fiber / 10g Sugar / 34g Protein
Food for Thought
Have you tried peanut flour before? Are you a fan?
How would you top your souffle pancake?
You know I’m a peanut flour addict – it’s the star in one of my favorite mug cakes. Must try this next! I love the banana slices on top. Thanks for linking up!!!
Hope you enjoy it!
I’ll take one please 🙂
Come on over 🙂
Just the word soufflé makes it sound so fancy!!!! Looks delicious, too!
Oh but it IS fancy 😉
YUM! I’m with Kierston!
Happy to feed the crowds! 🙂
This looks WONDERFUL Brittany! i would love to give this a try! I have never had peanut flour, but would love to in the future 🙂 I have also never made a pancake souffle, but I do love my pancakes, and my training would only benefit from more protein…so i am in! YUM!
I LOVEEE peanut flour, you must try it soon!
Seriously I’m not even that into pancakes and this looks amazing!
I mean, peanut butter and banana.. what could be bad, right?
I love baking with peanut flour (I use the same brand from iherb) and when peanut doesn’t quite work I use almond flour. It must be a nut thing. I would top the pancake, which looks amazing by the way, with warmed nut butter, maybe cashew or almond, and with the bananas nothing else needed.
Cashew butter is my favorite.. such a great topping for this.
I’m glad you posted this and am happy to say I have all the ingredients on hand! Woohoo!
Woo! Hope you like it!
I love my peanut flour but have run out and need to order some more. This recipe looks so delicious! I love how fluffy it looks 🙂
I’m on the verge of running out.. sounds like we both need to place an order soon!
…and this is why I adore you! You come up with delicious sounding recipes 🙂 🙂
xoxo