Pssst! These fluffy, Japanese-style soufflé pancakes are gluten-free, Paleo-friendly and taste amazing drizzled with maple syrup.
INGREDIENTS: • 4 T arrowroot starch
• 2 T almond meal
• 1 T coconut flour
• 1 t baking powder
• 2 ½ T almond milk
• 1 t fresh lemon juice
• 2 large eggs, whites and yolks separated
• 1/3 cup maple syrup + more for drizzling
• Fresh berries, for garnishing
1. In a medium bowl, sift the arrowroot starch, almond meal, coconut flour, and baking powder. Mix well to combine.
2. Add the almond milk, lemon juice, and egg yolks and whisk well until you get a frothy, pale yellow mixture.
3. In a large stainless steel bowl, use an electric hand mixer to whisk the egg whites and the maple syrup at the highest speed for 2 to 3 minutes, until stiff peaks form.
4. Scoop out a third of the egg white mixture into the batter and gently fold until you don’t see any white streaks. Fold in another third, and then the final third until you get a fluffy, airy homogenous pancake batter. Be careful not to overmix.
5. Heat up a large skillet over medium-low heat and place two metal ring molds in the skillet. Grease the molds with coconut oil, and scoop enough batter to fill 3/4 of the mold.
6. Let the batter cook for 4 to 5 minutes, until bubbles rise to the surface and the bottom is golden brown. Remove the molds and gently flip them to cook for another 2 to 3 minutes. Repeat until all the batter is used up.
7. Serve the pancakes with fresh berries and a drizzle of maple syrup.
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