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Healthy Ultra Fluffy Pancake Soufflé with Roasted Blueberries

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These gluten-free soufflé pancakes are oven cooked to perfection. They are light, fluffy and have 25g of protein per serving!

The first time I made these I was expecting a very styrofoam like texture and I couldn’t have been more wrong! These pancakes are the softest and fluffiest I have ever had and now I can’t imagine having them any other way.

There’s just a few steps involved with making these decadent pancakes:

Preheat your oven to 350F.

Mix together all ingredients except egg whites and set aside.

Beat egg whites until thick and foamy–about 2-3 minutes.

Fold your egg whites into the batter made with the remaining ingredients.

Pour batter into one large iron skillet or two small ones.

Bake for 15-20 minutes.

Top and serve!

Healthy Ultra Fluffy Pancake Souffle with Roasted Blueberries

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Breakfast, Brunch, Snack

Yield: 2

Serving Size: 1 small skillet or half a large skillet

Calories per serving: 270

Fat per serving: 5g

Carbs per serving: 33g

Protein per serving: 25g

Healthy Ultra Fluffy Pancake Souffle with Roasted Blueberries

These gluten-free soufflé pancakes are oven cooked to perfection. They are light, fluffy and have 25g of protein per serving!


    Pancake Soufflé
  • 1/2 c egg whites
  • 32g vanilla protein powder PEScience 30% off code PBCHOCO
  • 1/2 c gluten-free oat flour
  • 1/2 c unsweetened almond milk
  • 1/2 tsp baking powder
  • pinch salt
    Roasted Blueberries
  • 1 c fresh or frozen blueberries
  • 2 tbsp sugar-free maple syrup or sticky syrup of choice
  • 2 tbsp water
  • 1 tbsp lemon or lime juice


  1. Preheat oven to 350F and prepare two small iron skillets or one large skillet with non-stick spray. Set aside.
  2. In a large bowl, mix together the oat flour, protein, baking powder and salt. Add in the milk and mix until incorporated. Set aside.
  3. Place the egg whites into a stand alone mixer or using a hand held mixer, beat the eggs until light and fluffy--about 2-3 minutes. The eggs should double in size with small white bubbles.
  4. Work quickly now to fold the egg whites into the batter just until incorporated. Let the batter rest 5 minutes.
  5. Distribute the batter between both iron skillets or one large one. Bake for 16-20 minutes.
  6. While the pancake soufflés are baking, prepare the roasted blueberries by placing all the ingredients into a small skillet over medium heat. Cook for 4-5 minutes. Use the back of a spoon or spatula to gently pop half of the blueberries. Reduce heat to simmer and continue to cook for another 2 minutes. Remove from heat and let cool.
  7. Once the soufflés are done, top with roasted blueberries and enjoy!


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