Honey Cloud Souffle Pancakes

READY IN: 32mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large egg
  • 1
    egg white
  • 14
    cup almond milk, slightly warmed
  • 14
    cup sweet rice flour
  • 1
    pinch salt
  • 2
    teaspoons honey
  • 12
    teaspoon vanilla
  • 12
    tablespoon clarified butter or 1/2 tablespoon coconut oil
  • 12
    cup fruit (strawberries, blueberries, peaches)
  • 2
    teaspoons maple syrup (Topping)
  • 14
    cup fruit, your choice (Topping)
  • 1
    teaspoon organic powdered sugar (Topping, dusting)
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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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