Ingredients
1 cup almond flour
1/2 cup oat flour (or gluten-free flour of your choice)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1/4 cup unsweetened almond milk (or any non-dairy milk)
2 tablespoons maple syrup or agave nectar (or another natural sweetener)
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
1 tablespoon coconut oil (for cooking)
Instructions
1. Prepare Dry Ingredients: In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
2. Prepare Wet Ingredients: In another bowl, whisk together the egg yolks, almond milk, maple syrup, and vanilla extract until well combined.
3. Combine Dry and Wet Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Beat Egg Whites: In a separate clean bowl, using an electric mixer, beat the egg whites until frothy. Add the cream of tartar (if using) and continue to beat until stiff peaks form.
5. Fold in Egg Whites: Gently fold the beaten egg whites into the pancake batter, being careful not to deflate the mixture. This will give the pancakes their soufflé-like texture.
6. Cook Pancakes: Heat a non-stick skillet or griddle over medium-low heat and add a small amount of coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes on the other side until golden brown.
7. Serve: Serve the pancakes warm with your favorite toppings, such as fresh berries, additional maple syrup, or a sprinkle of powdered erythritol for a sugar-free option.
8. Enjoy!
Tips for Perfect Soufflé Pancakes
1. Beat Egg Whites Properly: Ensure the bowl and beaters are clean and dry before beating the egg whites to achieve stiff peaks.
2. Fold Gently: Carefully fold the egg whites into the batter to maintain the airy texture.
3. Low and Slow Cooking: Cook the pancakes over medium-low heat to prevent burning and ensure they cook through without collapsing.
4. Immediate Serving: Soufflé pancakes are best served immediately as they can lose their fluffiness over time.
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
Nutritional Information (Approximate per Serving)
This recipe makes about 8 pancakes
Calories: 80 kcal
Carbohydrates: 6g
Protein: 3g
Fat: 5g
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