1/1 Photo of Honey Cloud Souffle Pancakes
Honey cloud pancakes with fruit. Light, eggy and sweet, they're the perfect cross between a pancake and a Dutch baby
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- 1 large egg
- 1 egg white
- 1/4 cup almond milk, slightly warmed
- 1/4 cup sweet rice flour
- 1 pinch salt
- 2 teaspoons honey
- 1/2 teaspoon vanilla
- 1/2 tablespoon clarified butter or 1/2 tablespoon coconut oil
- 1/2 cup fruit (strawberries, blueberries, peaches)
- 2 teaspoons maple syrup (Topping)
- 1/4 cup fruit, your choice (Topping)
- 1 teaspoon organic powdered sugar (Topping, dusting)
- 1Preheat oven to 400.
- 2In small bowl, whisk the egg white until soft peaks form (** or use a stand mixer).
- 3In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined.
- 4Add salt, honey, and vanilla. Whisk again to combine.
- 5Add the warm milk. Whisk one last time to combine.
- 6Gently fold in the eggs whites with a spatula or wooden spoon.
- 7Over a low temp on the stovetop, heat a 6" oven proof skillet for a minute or two. Add the coconut oil and spread it around the pan as it melts . making sure the inside is thoroughly coated.
- 8Pour the batter inches.
- 9Turn the heat to medium-low and cook the pancake on the stovetop for 2 or 3 minutes, or until the pancake is beginning to set at the edges.
- 10Sprinkle some fruit on top.
- 11Transfer the pan from the stovetop to the oven and bake for 7-8 minutes. You'll want it to be poofed & golden . with the middle set.
- 12Take it out of the oven . drizzle with maple syrup (or honey) . top with extra fruit . sprinkle with powdered sugar.
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Nutritional Facts for Honey Cloud Souffle Pancakes
Serving Size: 1 (80 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 188.3
- Calories from Fat 50
- Total Fat 5.5 g
- Saturated Fat 2.6 g
- Cholesterol 100.6 mg
- Sodium 141.9 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 0.4 g
- Sugars 11.3 g
- Protein 6.1 g
The following items or measurements are not included: