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
Ingredients
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
Instructions
- Preheat oven to 350F and prepare two small iron skillets or one large skillet with non-stick spray. Set aside.
- In a large bowl, mix together the oat flour, protein, baking powder and salt. Add in the milk and mix until incorporated. Set aside.
- 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.
- Work quickly now to fold the egg whites into the batter just until incorporated. Let the batter rest 5 minutes.
- Distribute the batter between both iron skillets or one large one. Bake for 16-20 minutes.
- 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.
- Once the soufflés are done, top with roasted blueberries and enjoy!
Nutrition Facts
Healthy Ultra Fluffy Pancake Souffle with Roasted Blueberries
Serves: 2
|
Amount Per Serving: 1 small skillet or half a large skillet
|
||
|---|---|---|
| Calories | 270 | |
| % Daily Value* | ||
| Total Fat 5g | 7.7% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 33g | 11% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 25g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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