Gluten Free Soufflé Pancake

No baking powder? No baking soda? No problem! Traditionally, egg whites are used as a leavener for souffle recipes. This soft and fluffy pancake uses a combination of sweet rice flour and coconut flour, making it gluten free This recipe can also be customized to make it dairy free by substituting dairy milk with your favorite nut milk. This version also includes a whey protein powder to increase nutrient density.

3 pancakes = 1 serving

Ingredients

1.5 cups of sweet rice flour

1 cup coconut flour

2 tablespoons of light brown sugar

1 tablespoon of cinnamon

2 teaspoon of cardamon

1 scoop of Ghost Oreo Protein Powder

3 egg yolks

4 egg whites

1 tablespoon of butter

1 cup of cashew milk

1.5 cup of water (use if batter becomes too thick)

Directions:

Step 1: Prep the butter: If butter is not at room temperature, place in a microwave safe bowl and microwave for 20 seconds.

Step 2: Mix your dry ingredients in a large mixing bowl.

Step 3: At this point, separate the egg yolks form the whites, placing the whites in a separate bowl. Mix your wet ingredients in a separate mixing bowl, including egg yolks.*

Add in water, 1/4 cup at a time, or until desired texture is reached.

Step 4: Slowly fold in the wet ingredients with dry ingredients until well combined.

Step 5: To create the “souffle” pancake, replace leavening agents (baking soda and baking powder) with egg whites.

In a separate bowl, whisk egg whites until they are stiff.

Step 6: Fold in egg whites gently into pancake batter, 1/3 at a time.

Step 7: In a greased pan, with a 1/4 measuring cup, scoop pancake batter making sure to avoid crowding the pan.

Add a tablespoon of cold water in the center and cover immediately with a pot cover or sheet of foil for about 2 - 3 minutes. This will allow the pancakes to rise.

Add an additional 1/4 cup of batter on top of each pancake, repeat the water step, and cover for 1 minute.

Step 8: Flip pancakes and cook until golden brown for 1 - 2 minutes.

Step 9: Cool and serve!