Gluten-Free Japanese Soufflé Pancakes
— Incredibly Light & Airy: Made with Tofu & Rice Flour —
Gluten-Free Japanese Soufflé Pancakes
Incredibly Light & Airy: Made with Tofu & Rice Flour
Ingredients
- 150 g Silken Tofu
- 1 Large Egg separated
- 150 g Rice Flour
- 4g Psyllium Husk
- 5 g Baking Powder
- 1 tbsp Lakanto
- Vanilla Extract
- 20 g Soy Milk
- Butter
- Zero Sugar Maple Syrup for topping
Instructions
- In a mixing bowl, mash the silken tofu and whisk until smooth. Add the egg yolk, rice flour, psyllium husk, baking powder, and vanilla extract. Mix well. If the batter feels too thick, add a small amount of soy milk.
- In a separate clean bowl, combine the egg white and Lakanto. Use a hand mixer to whisk until stiff peaks form.
- Add the meringue to the base batter in two batches. Mix the first batch well, then gently fold in the second batch with a spatula.
- Preheat a non-stick pan on low heat. Scoop the batter onto the pan, stacking it high. Add a tiny drop of water to the empty space in the pan, cover with a lid, and steam-cook for 5 minutes.
- Carefully flip the pancakes and cook for another 5 minutes with the lid on.
- Serve immediately with butter and zero-sugar maple syrup.
Tried this recipe?Let us know how it was!
【Serving Suggestion】
Serve immediately while hot! Top with a square of butter and plenty of Zero Sugar Maple Syrup for a guilt-free, high-protein breakfast that tastes like a dessert.
- 100% Gluten-Free
- High Protein & Low Carb
- Kid-Friendly & Healthy
