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!