Honey Cloud Souffle Pancake
14 ingredients
1 steps
Ingredients
- FOR THE PANCAKE BATTER:
- 1 Egg White (large Or X-large)
- 1 whole Egg (large Or X-large)
- 1/4 cups Sweet Rice Flour
- 1 pinch Sea Salt
- 2 teaspoons Honey
- 1/2 teaspoons Vanilla
- 1/4 cups Almond Milk, Slightly Warmed
- 1/2 Tablespoons Clarified Butter (or Coconut Oil)
- 1/2 cups Fruit (strawberries, Blueberries, Peaches)
- FOR THE TOPPING:
- 2 teaspoons Maple Syrup
- 1/4 cups Fruit (your Choice)
- Dusting Organic Powdered Sugar
Directions
-
1["Preheat oven to 400 F.", "In a small bowl using a handheld mixer, whisk the egg white until soft peaks form (or use a stand mixer). Set aside.", "In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined. Add salt, honey, and vanilla. Whisk again to combine. Add the warm milk. Whisk one last time to combine. Gently fold in the eggs whites with a spatula or wooden spoon.", "Over a low temperature on the stove top, heat a 6\" oven proof skillet for a minute or two. Add the coconut oil and spread it around the pan as it melts
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