Fluffy Bubble Tea Protein Pancakes | Try A Taste Of Taiwan
Who says bubble tea can only be enjoyed as a drink?
With this super-creative recipe, you can enjoy the flavours you love in a delicious stack of fluffy pancakes… now that’s what we call a good start to the day.
Bubble tea is a Taiwanese tea-based drink that’s known for having a thick top layer of foam and bubble-like tapioca pearls in the bottom of the drink. It’s continued to grow in popularity since it’s invention in the 1980s — you’ve probably noticed plenty of bubble tea cafes springing up in high streets across the UK.
We decided to bring a taste of Taiwan to your brunch with this unique pancake recipe. It’s a great way to switch things up while still supporting your training routine, as it packs in an impressive 36g of protein per serving.
Tip: the trick to getting perfect light and fluffy pancakes is to be gentle when you’re folding in the whisked egg whites to the rest of the batter — so take extra care on this part of the recipe. You might even want to do it in two parts, rather than all at once.
https://youtu.be/AqSI7ZRSzNo
Ingredients
- 120g self-raising flour
1 scoop Impact Whey Protein (Milk Tea) - ½ tsp. baking powder
- 2 egg whites
1 tbsp. 100% Coconut Oil - 180ml milk
2-3 drops FlavDrops (Vanilla) - 100ml milk
1 scoop Impact Whey Protein (Milk Tea) - Tapioca pearls
- Handful raspberries
- Handful strawberries (sliced)
Method
- Firstly, place a small pan of water over a medium/high temperature to bring to the boil. Then add your tapioca pearls and cook for 3-4 minutes. Drain the pearls, add them to a bowl of cold water, and then set aside.
- Then make the milk tea icing by adding the FlavDrops, scoop of protein and 150ml milk to a small bowl and mixing. Set aside for later.
- Sift the flour into a bowl and then add the protein and baking powder. Then add the milk and coconut oil and whisk until fully blended together.
- Separate the egg yolks from the egg whites — you’ll only need the egg whites, so put aside the yolks for another recipe. Add the whites to a separate bowl and whisk up until stiff and fluffy.
- Then, spoon the egg whites into the bowl with the pancake better. Fold them in carefully — you want the mixture to be combined, but don’t want to lose all the air you created from whisking.
- Put a non-stick pan over a low heat and add a teaspoon of coconut oil. When heated, add a ladle of batter to the pan and cook for about 10 minutes on a very low heat. The top of the pancake should be covered with little bubbles and look dry around the edges.
- Flip the pancake carefully and cook for another 1-2 minutes. Keep warm while you repeat with the rest of the batter.
- Stack the pancakes, pour the milk tea icing over the top, and sprinkle with tapioca pearls. Enjoy!
| calories | 494 |
| totalFat | 10 |
| totalCarbohydrates | 65 |
| protein | 36 |
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
