Keto Japanese Vanilla Soufflé Pancakes
Servings: 2
Super tall. Super fluffy. Pillowy-soft. These pancakes are nothing like you've ever tried before.
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Ingredients
- 1 large egg separated
- 20 g Arla lactose-free whole milk
- ½ tsp vanilla extract (U.S. option HERE)
- 15 g erythritol (U.S. option HERE)
- 1/16 tsp pure stevia powder (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- ¼ tsp baking powder
- ¼ tsp xanthan gum (U.S. option HERE)
- 1 smidgen unsalted butter
Instructions
- mix sweeteners with xanthan gum in a small bowl; sift and mix lupin flour (see Notes about lupin flour) and baking powder in a separate small bowl; set both aside.
- using a stick blender whisk attachment (U.S. option HERE) whip egg white on LOW SPEED until frothy, then add the sweetener mix gradually, to form a sticky meringue with stiff peaks - this will take seconds.
- whip yolk, milk and vanilla together, then incorporate the combined lupin flour and baking powder.
- manually whisk ½ meringue into the yolk mixture to loosen it, pour the egg yolk mixture over the remaining meringue and combine thoroughly but gently with a spatula to avoid deflating the mixture.
- turn hob heat down to minimum (induction 3-4).
- using ⅓ (adjust if you changed servings) of the batter, create a tall heap about 7-8cm (3") wide in the heated pan, then repeat with another ⅓ (adjust if you changed servings) batter for the second pancake, allowing some space between them - using two spoons will help, as the batter will be very gluey.
- drop 2 tsp water in each of the empty spaces around the pancakes.
- cover with lid and cook for 3 minutes, then add the remaining batter equally on top of each pancake, add a little more water, put the lid back on and continue to cook.
- after 7-8 minutes, carefully flip the pancakes (see notes below), add water again, and cook the other side for 6-7 mins.
- serve dusted with Sukrin icing 'sugar' or Swerve confectioner (U.S. options HERE and HERE) and any topping of your choice.
Notes
If using Saladitos Lupin flour (UK), please reduce amount to 10g.
Arla lactose-free whole milk (UK) has the same carbohydrate content as whipping cream.
You need a tall sauté pan with lid, to allow the pancakes to expand in both width and height and trap steam.
As steam collects on the lid, let the water droplets fall around the pancakes as you lift it, but have a small jug of additional water to hand.
Be very gentle and careful when you flip them over, as they will still be wobbly and wet on top. Sliding a large flexible spatula under the pancakes, towards the edge of the pan, will make the task easier, and so will the use of a second, wet spatula to help hold them as you flip.
Ensure accurate measurement of ingredients with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 61kcal | Carbohydrates: 1.3g | Protein: 6.5g | Fat: 3.5g
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