Japanese Soufflé Pancakes
These Japanese Soufflé Pancakes are extremely light, fluffy, and naturally full of protein without any powder! These are like eating clouds! Top these off with some fresh berries and sugar free syrup for the complete dish. These may sound intimidating to make, but I promise they are so quick & easy! I hope you give this recipe a try and love it as much as I do! This recipe makes 6 pancakes total (3 pancakes per serving).
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love These Pancakes
- Quick & Easy: These are quick and easy to make, but a great, fun twist to your traditional pancakes!
- Macros/Nutritious: These pancakes are only 141 calories per serving with 10 grams of protein and 7 grams of net carbs! They have no added sugar and are also pretty low in fat.
Ingredients
- Oat Flour - 1/4 cup of finely ground oat flour. I used the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! You can use the code KATIE10 for 10% off as well.
- Egg Yolks - 2 large egg yolks.
- Egg Whites - 3 large egg whites.
- Lemon Zest - Zest of 1 lemon
- Lemon Juice - 1 teaspoon of freshly squeezed lemon juice
- Almond Milk- 2 tablespoons of unsweetened vanilla almond milk, or milk of choice.
- Sweetener - 2 tbsp granulated swerve, or sweetener of choice (such as stevia). I prefer to use granulated Swerve.
- Vanilla Extract - ½ teaspoon vanilla extract
How To Make Them
- In a medium mixing bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest. Add the flour and baking powder and whisk until smooth. Set aside.
- In another mixing bowl, combine egg whites and lemon juice. Beat the egg whites on medium high speed until peaks form. Gently fold in the stevia.
- Add ⅓ of the meringue mixture into the batter base and mix until incorporated.
- Add the remaining meringue to the batter, gently folding the meringue into the batter until just incorporated. DO NOT overmix. It will deflate all the meringue!
- Heat a large non-stick pan or griddle over low/medium heat. Lightly grease it with nonstick spray, butter, or whichever you prefer.
- Divide the batter into 6 evenly sized pancakes. Cook for about 2-3 minutes on each side. Serve with some sugar free syrup and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for 15 seconds or so!
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
(adsbygoogle = window.adsbygoogle || []).push({});Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
(adsbygoogle = window.adsbygoogle || []).push({});
These Japanese Soufflé Pancakes are extremely light, fluffy, and naturally full of protein without any powder! These are like eating clouds! Top these off with some fresh berries and sugar free syrup for the complete dish. These may sound intimidating to make, but I promise they are so quick & easy! I hope you give this recipe a try and love it as much as I do! This recipe makes 6 pancakes total (3 pancakes per serving).
- ¼ cup oat flour (I used the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! You can use the code KATIE10 for 10% off as well.)
- 2 large egg yolks
- 3 large egg whites
- Zest of 1 lemon
- 1 tsp freshly squeezed lemon juice
- 2 tbsp unsweetened vanilla almond milk
- 2 tbsp swerve (or zero calorie sweetener of choice)
- ½ tsp vanilla extract
In a medium mixing bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest. Add the flour and baking powder and whisk until smooth. Set aside.
In a small mixing bowl, combine egg whites and lemon juice. Beat the egg whites on medium high speed until peaks form. Gently fold in the stevia.
Add ⅓ of the meringue mixture into the batter base and mix until incorporated.
Add the remaining meringue to the batter, gently folding the meringue into the batter until just incorporated. DO NOT overmix. It will deflate all the meringue!
Heat a large non-stick pan or griddle over low/medium heat. Lightly grease it with nonstick spray, butter, or whichever you prefer.
Divide the batter into 6 evenly sized pancakes. Cook for about 2-3 minutes on each side. Serve with some sugar free syrup and enjoy!
Servings 2
- Amount Per Serving
- Calories 141kcal
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
This recipe makes 2 servings of 3 pancakes.
Please note that my nutrition label is approximate and has slight rounding.