Healthy Oat Flour Soufflé Pancakes
This week, we did a total skinny swap on those famous Japanese soufflé pancakes…AKA giggly pancakes. If you haven’t seen these yet, these pancakes literally twerk on a plate. It’s really a sight to be seen. We swapped out refined flour for oat flour - which we made ourselves by putting some oats in a grinder (super easy). We also added a little twist by incorporating matcha powder. No egg yolks were used, only egg whites to create the meringue consistency - which is just another bonus. For the last surprise, we totally cooked these in a microwave. There is so much goodness in this recipe.
Please note: this recipe requires either a mug or mason jar and a hand mixer.
4 whipped egg whites
2 tablespoons Coconut sugar
1 teaspoon Matcha powder
1 teaspoon Baking Powder
1 teaspoon vanilla
½ cup almond milk
Pinch of sea salt
½ cup oat flour
1 teaspoon lemon juice
Whisk together wet ingredients (almond milk, vanilla), then fold in dry ingredients (matcha, baking powder, oat flour, sea salt, coconut sugar).
In a separate bowl, whisk the egg whites with lemon juice using a hand mixer until they start creating a thick, meringue consistency with small peaks forming.
Gently fold in small amounts of the egg white mixture into the batter until fully combined.
With a piece of paper towel, lightly spread around coconut oil inside the mason jar. Make sure there isn’t a lot collecting at the bottom of the jar.
Pour batter inside mason jar until halfway point then microwave for 45 seconds to 1 ½ minutes depending on the strength of your microwave. Check on pancakes at 45 second mark and continue cooking if needed.
Right after you remove from the microwave, flip over mason jar onto a plate and let the pancake slide out. The pancakes are the fluffiest while they are hot so enjoy right away.
Top with maple syrup and your favorite fruit!