Our new Protein Dutch Baby Pancake will become your new breakfast wonder! By incorporating   No Yolking™ – 100 % Egg White Protein Powder into the batter, the pancake will not only get an impressive rise, but you’ll be left feeling satiated and totally fueled for the day ahead. 

Plus, it’s keto-friendly, gluten-free, diabetic-friendly and dairy-free! This version has a delicious flavour profile as well: warming cardamom and antioxidant-rich strawberries pair together perfectly. Top with sliced berries and a sprinkle of icing sugar (or your fave low-cal substitute) for a beautiful presentation. 

Prep Time: 5 minutes
Cook Time: 25 minutes 
Total Time: 30 minutes
Makes: 2 servings

1 tbsp (15 mL) coconut oil
3 eggs, room temperature
3/4 cup (175 mL) non dairy milk, such as oat, almond or cashew
1/4 cup (60 mL) No Yolking™ – 100 % Egg White Protein Powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) ground cardamom 
1/2 tsp (2 mL) stevia


1 ½ cups (375 mL) freshly sliced strawberries
1 tbsp (15 mL) honey or calorie-free sweetener
1 tsp (5 mL) vanilla extract 
1/2 tsp (2 mL) ground cardamom 


  1. Preheat oven to 425°F (220°C). Place coconut oil in a 9 or 10-inch (23 or 25-inch) cast iron skillet and place in the oven for 4 to 5 minutes or until very hot.  
  2. In blender, mix together eggs, milk, protein powder, baking powder, vanilla, cardamom and sweetener on high speed until smooth.  
  3. Working quickly and carefully, pour batter into hot pan. Bake for 18 to 20 minutes or until puffed and golden brown. 
  4. Topping: Meanwhile, stir strawberries with honey, vanilla and cardamom. Let stand at room temperature for at least 10 minutes. Serve pancake topped with macerated berries. 

Tip: Make the batter the night before and bake fresh in the morning. Serve with one of our warm protein lattes.  

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