Honey Cloud Souffle Pancakes
photo by VeggiesByCandlelight
- Ready In:
- 32mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 large egg
- 1 egg white
- 59.14 ml almond milk, slightly warmed
- 59.14 ml sweet rice flour
- 0.25 ml salt
- 9.85 ml honey
- 2.46 ml vanilla
- 7.39 ml clarified butter or 7.39 ml coconut oil
- 118.29 ml fruit (strawberries, blueberries, peaches)
- 9.85 ml maple syrup (Topping)
- 59.14 ml fruit, your choice (Topping)
- 4.92 ml organic powdered sugar (Topping, dusting)
directions
- Preheat oven to 400.
- In small bowl, whisk the egg white until soft peaks form (** or use a stand mixer).
- In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined.
- Add salt, honey, and vanilla. Whisk again to combine.
- Add the warm milk. Whisk one last time to combine.
- Gently fold in the eggs whites with a spatula or wooden spoon.
- Over 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.
- Pour the batter inches.
- Turn 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.
- Sprinkle some fruit on top.
- Transfer 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.
- Take it out of the oven . drizzle with maple syrup (or honey) . top with extra fruit . sprinkle with powdered sugar.
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RECIPE SUBMITTED BY
VeggiesByCandlelight
Ames, 54
<p>A few years ago I decided to live a healthier lifestyle .. My blog is a reflection .. not only of what it took to get where I am today .. but the day-to-day recipes that help me maintain.</p>