Drizzle these fluffy, Japanese-style pancakes with maple syrup for a heavenly breakfast!

Today’s recipe makes a batch of thick and beautifully airy pancakes inspired by Japanese soufflé pancakes. This Paleo version is dairy-free and grain-free, and is the perfect choice for when you’re craving a light, sweet breakfast.

Start by sifting arrowroot starch, almond meal, coconut flour, and baking powder together. Next, add almond milk, fresh lemon juice, and egg yolks, whisking everything together until you achieve a frothy, pale yellow mixture.

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In a large stainless steel bowl, use an electric hand mixer to whisk two egg whites and maple syrup together until stiff peaks form. This may take a few minutes. You’ll want to get the egg whites to the point where the meringue is so thick that it stays put even if you turn the bowl upside-down. Gently fold the meringue into the pancake batter a third at a time until no more white streaks can be seen. Note: Take care not to overmix – you don’t want the egg whites to lose the air.

To cook the pancakes, place a skillet over medium-low heat and place two greased round metal ring pancake molds on top. Scoop enough batter into each mold to fill it up to ¾ full and let it cook for 4 to 5 minutes, until bubbles start forming on top and the bottom is golden brown. Remove the mold, flip the pancake over and cook for another couple of minutes until ready. Serve the pancakes with fresh berries and a drizzle of maple syrup.

Tip: If you don’t own an electric hand beater, you can whisk the egg whites and the maple syrup by hand – just be warned that it will take about 15 to 20 minutes before stiff peaks form.

Felicia Lim

Japanese-Style Soufflé Pancakes (Gluten Free, Paleo)

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Total time:30 mins

Cook Time:20 mins 20 minutes

Prep Time: 10 mins 10 minutes

Serves:4-6 pancakes

Japanese-Style Soufflé Pancakes (Gluten Free, Paleo)

Recipe by: Felicia Lim

Drizzle these fluffy, Japanese-style pancakes with maple syrup for a heavenly breakfast.

Tools

• Medium bowl
• Large stainless steel bowl
• Electric hand mixer
• Large skillet
• 2 round metal ring molds

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

Instructions

• In a medium bowl, sift the arrowroot starch, almond meal, coconut flour, and baking powder. Mix well to combine.
• Add the almond milk, lemon juice, and egg yolks and whisk well until you get a frothy, pale yellow mixture.
• 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.
• 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.
• 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.
• 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.
• Serve the pancakes with fresh berries and a drizzle of maple syrup.

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