Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 141kcal
Japanese Soufflé Pancakes
Ingredients
- 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
Instructions
- 1
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.
- 2
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.
- 3
Add ⅓ of the meringue mixture into the batter base and mix until incorporated.
- 4
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!
- 5
Heat a large non-stick pan or griddle over low/medium heat. Lightly grease it with nonstick spray, butter, or whichever you prefer.
- 6
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!
Note
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.
high protein, pancakes - 2