These gluten-free, paleo soufflé pancakes are 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. Serve with maple syrup or honey, coconut cream or yoghurt and berries.
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. 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.
Ingredients
- 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)
Whipped egg white:
- 3 egg whites
- A pinch of salt
- 1 teaspoon granulated stevia sugar alternative
Description
- 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.
Recipe Notes
- 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.
Website: irenamacri.com
