These gluten-free, paleo soufflé pancakes are a super fluffed up version of the classic brunch comfort food. Inspired by the cloud-like, fluffy Japanese-style pancakes, which are becoming the next big food trend, this recipe is a must-try for all pancake lovers.
Fluffy Japanese soufflé pancakes are doing the rounds on Instagram and quickly becoming the new breakfast food trend. They are much thicker than regular pancakes, sometimes almost 2 inches, but once you bite into them, they are soft and fluffy with a texture somewhere between a pancake and a soufflé.
I decided to make a gluten-free, paleo version of soufflé pancakes and while they’re not as thick and impressive as the Japanese cafe-style creations, I have to tell you that they are damn good. And yes, super fluffy and light.
SO, WHAT MAKES SOUFFLE PANCAKES SO FLUFFY?
The pancake batter is made with egg yolks, milk and flour. I used almond milk, and cassava flour and almond meal in place of regular flour. The batter is then folded with an egg white meringue (stiffly whipped egg whites), which gives the mixture lots of air. The baking powder also helps them rise while cooking. They are very light in texture.
The flavour of the pancakes is a little bit eggier than regular type but it’s barely noticeable once you add the syrup and berries on top. I mean, they are so delicious that you probably won’t even think about it.
HOW TO MAKE SOUFFLE PANCAKES (VIDEO)
You will find the full ingredients, instructions and nutritional breakdown in the recipe card below. To make it easier, I’ve shot a little video showing how to make these pancakes. The recipe takes a little bit longer than regular pancakes because you have to beat the egg whites and also because they take longer to cook. But trust me, the results are worth the wait!
Tip: Refrigerate the eggs before using as colder egg whites give better meringue results.
- Cassava flour can be subbed with tapioca flour or other gluten-free flour.
- For a tree nut-free version, swap 1/2 cup of almond meal with 1/4 cup coconut flour.
- For lower-carb version, swap 1/2 cup cassava flour for 1/4 cup coconut flour.
- You could also use these egg rings to cook the pancake batter in.
SERVING THE PANCAKES
When the pancakes are cooking, they will rise quite a lot but once you take them off the heat, they will collapse somewhat. Don’t worry, they will still be super soft, airy and fluffy. They are best served as soon as possible but if you want to finish the whole batch of the batter first, simply cover them with a towel or pop the ready pancakes in a slightly warm oven.
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Japanese-inspired souffle pancakes are like little fluffy clouds of goodness. This recipe is paleo and gluten-free friendly. Serve with maple syrup or honey, coconut cream or yoghurt and berries.
- Separate the egg yolks from the whites. Add two egg yolks to a large mixing bowl and the three egg whites to another large, clean and dry bowl.
- Add the almond milk to the egg yolks along with a little maple syrup. Whisk together until frothy. Add the almond meal, cassava flour and baking powder and stir through, then whisk into thick, smooth batter. Set aside.
- Using an electric whisk or a standing mixer, beat the egg whites with a tiny pinch of salt for 1-2 minutes until firm peaks. Sprinkle in a teaspoon of stevia sugar (can be omitted) and beat for 10-20 more seconds until stiff.
- Add a third of the egg white meringue to the yolk batter and whisk through gently. Then add two more thirds (one at a time) and fold through with a spatula until there are no more lumps or white streaks.
- To cook the pancakes, preheat a large, non-stick frying pan over medium heat. Once hot, brush with a little butter, ghee or coconut oil or spray with oil. Using 1/2 measuring cup, scoop some of the batter and add three small pancake dollops to the pan. Then add a little more batter to each dollop, and then a little more. I am doing this gradually so that the pancake batter doesn’t spread too much when it hits the pan. Check the heat and make sure it’s on medium (I had it on 6 on the dial from 1 to 9). Cook for about 5-6 minutes on the bottom, until the sides firm up and you start to see some steam coming off the pancakes. You can cover the pan with a lid for a few minutes to speed up the process.
- Using a spatula, quickly turn the pancakes over but do this gently so they don’t squash too much when flipped. Cook for 3 minutes on the other side, until golden brown.
- Remove from the pan and serve as quickly as possible. The pancakes will rise while cooking but will collapse a bit when removed from the heat. Don’t worry! They will still be super fluffy on the inside. Repeat with the rest of the batter. Note, you can do 4 pancakes at a time if your frying or griddle allows.
- Serve with a drizzle of maple syrup or honey, coconut yoghurt or cream and berries.
Tip: Refrigerated the eggs before using as colder egg whites give better meringue results.
Cassava flour can be subbed with tapioca flour or other gluten-free flour.
For a tree nut-free version, swap 1/2 cup of almond meal with 1/4 cup coconut flour.
For lower-carb version, swap 1/2 cup cassava flour for 1/4 cup coconut flour.
- Serving Size: 3 large pancakes + 1 tablespoon maple syrup
- Calories: 304
- Sugar: 15.1 g
- Sodium: 903.2 mg
- Fat: 11.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 42.4 g
- Fiber: 4.1 g
- Protein: 10.6 g
- Cholesterol: 123 mg
Keywords: Pancakes, Paleo, Gluten-Free, Breakfast, Brunch
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