10 min prep5 min cookEasy

White Protein Supreme

High-protein fluffy pancake with white cream filling

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A thick, fluffy protein pancake filled with a luscious white cream made from Greek yogurt and white chocolate pudding mix — topped with strawberry syrup and crunchy flaked almonds. At 285 kcal and 40g of protein, this is the perfect guilt-free breakfast that tastes indulgent.

📊Nutrition

Per serving

0kcalCalories

0gProtein

0gFats

0gCarbs

Fluffy Protein Base

150gLiquid Egg WhitesAbout 5 large — the foundation for a low-calorie, high-protein, fluffy base
20gVanilla Protein PowderWhey/Casein blend works best for baking so it doesn't dry out
15gOat FlourActs as a binder for cake-like texture without piling on carbs
½ tspBaking PowderFor that extra rise
PinchStevia/ErythritolOptional — plus a drop of vanilla extract

White Cream Filling

70gPlain Non-Fat Greek YogurtThick, creamy, and packed with protein
5gSugar-Free White Chocolate Pudding MixThe secret ingredient — thickens yogurt and gives authentic "premium white cream" taste for barely any calories

Toppings

GenerousZero-Calorie Strawberry Syrupe.g., Walden Farms, Servivita, or any brand you prefer
10gFlaked AlmondsWeighed out exactly for the crunch without excess fat

👨‍🍳Method

Make the White Cream

2 min

In a small bowl, aggressively stir the Greek yogurt and sugar-free white chocolate pudding mix together. Set it in the fridge to thicken while you make the base.

💡The longer it sits, the thicker and creamier it gets. If you can't find pudding mix, use a few drops of white chocolate flavor drops or extra vanilla sweetener.

Prepare the Base

5 min

In a mixing bowl, whip the liquid egg whites with a hand mixer until they form soft peaks — this makes the final product thick and fluffy, just like the photo. In a separate small bowl, mix the protein powder, oat flour, and baking powder. Gently fold the dry ingredients into the whipped egg whites using a spatula.

💡Be careful not to deflate the egg whites too much when folding. Use slow, sweeping motions from bottom to top.

Cook

5 min

Heat a non-stick pan over medium-low heat and give it a quick spray with zero-calorie cooking spray. Pour the batter in to form one or two thick pancakes. Cover the pan with a lid — this helps it cook through without burning the bottom. Cook for about 3-4 minutes until the edges are set and bubbles form, then gently flip and cook for another 1-2 minutes.

💡Covering with a lid is the key to getting it cooked through while keeping it fluffy. Don't rush the flip!

Assemble