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Paleo Souffle Pancakes

Paleo Soufflé Pancakes

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 servings
  • Category: Breakfast
  • Method: Pan-Fried
  • Cuisine: Japanese

Description

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.


Ingredients

For the main batter
2 egg yolks
1 cup almond milk or another dairy-free milk
1/2 tablespoon maple syrup
1/2 cup almond meal or flour
1/2 cup cassava flour (tapioca flour can also be used)
1 heaped teaspoon baking powder (gluten-free)
For whipped egg whites
3 egg whites
A pinch of salt
1 teaspoon granulated stevia sugar alternative

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with a drizzle of maple syrup or honey, coconut yoghurt or cream and berries.

Notes

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.

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