Gluten-free Delicious Fluffy Japanese Pancakes (Soufflé Pancakes) | Low calorie Japanese Pancakes

flour

🥗Healthier: whole wheat flour

More nutritious option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Lower calorie and dairy-free.

Separate the egg whites and yolks, keeping only 1 egg yolk.

In a bowl, mix the egg yolk with 50 ml milk and 1 tsp olive oil until well combined.

Add 50 grams of rice flour and 1 tsp baking powder to the mixture and mix well.

In another bowl, beat the egg whites for 20 seconds, then gradually add the remaining sugar and 1/4 tsp lemon juice while continuing to beat until shiny and glossy peaks form.

Gently fold the meringue into the yolk mixture without destroying the foam.

Heat a non-stick skillet over low heat. If using oil, wipe it with cooking paper; if you have a good skillet, no oil is needed.

Using a piping bag, pipe the batter into the skillet to form good shapes.

Add a small amount of water to the skillet, cover, and cook on low heat for 7 minutes.

After 7 minutes, add a small amount of water again and cook for another 6 minutes on low heat.

Serve with powdered sugar or any topping like maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens