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 batter. 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 |
