High Protein Taiyaki
Discover a delightful twist on the beloved Japanese treat with this High Protein Taiyaki recipe! Perfect for satisfying sweet cravings while fueling your body, this protein-packed version swaps traditional ingredients for oat flour, whey or plant-based protein powder, and egg whites, creating a nutrient-rich batter that's both light and flavorful. Filled with a delectable protein-enhanced sweet red bean paste, these fish-shaped pastries are cooked to golden perfection in a taiyaki pan for a crisp yet tender bite. Quick to prepare in under 30 minutes, this recipe is ideal for fitness enthusiasts or anyone looking to enjoy a healthier dessert option. Serve them warm for a comforting snack or post-workout treat that’s as delicious as it is nourishing! Keywords: high-protein dessert, healthy taiyaki recipe, easy Japanese snack, protein-packed treats.
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Recipe Information
Ingredients
- 1 cup Oat flour
- 1 scoop Whey or plant-based protein powder (vanilla or unflavored)
- 1 teaspoon Baking powder
- 4 large Egg whites
- 0.5 cup Unsweetened almond milk (or milk of choice)
- 1 tablespoon Maple syrup or honey
- 1 teaspoon Vanilla extract
- 0.5 cup Sweetened red bean paste (protein-enhanced, if available)
- as needed Cooking spray
Instructions
In a large mixing bowl, whisk together the oat flour, protein powder, and baking powder until evenly combined.
In a separate bowl, whisk the egg whites, almond milk, maple syrup (or honey), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Ensure there are no lumps, and set the batter aside for a few minutes to rest.
Preheat a taiyaki pan over medium heat and lightly grease it with cooking spray.
Pour a small amount of batter into one side of the taiyaki mold, filling it halfway. Make sure the batter reaches the edges of the fish shape.
Add a spoonful of the protein-enhanced red bean paste to the center of the batter. Be careful not to overfill.
Cover the filling with more batter until the mold is full but not overflowing. Close the taiyaki pan and cook for 3-4 minutes on one side, or until golden brown.
Flip the mold and cook the other side for an additional 3-4 minutes, ensuring both sides are evenly cooked.
Carefully remove the taiyaki from the mold and repeat the process with the remaining batter and filling.
Serve warm and enjoy this high-protein version of a classic Japanese treat!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 50.3 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 429 mg | 33% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
