{"id":37028,"date":"2021-01-18T00:08:26","date_gmt":"2021-01-18T08:08:26","guid":{"rendered":"https:\/\/iamafoodblog.com\/?p=37028"},"modified":"2021-01-16T13:53:30","modified_gmt":"2021-01-16T21:53:30","slug":"keto-souffle-pancakes","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/keto-souffle-pancakes\/","title":{"rendered":"Keto Souffl\u00e9 Pancakes"},"content":{"rendered":"

Why should regular fluffy pancakes have all the fun? Keto souffl\u00e9 pancakes can be friends too!<\/strong><\/p>\n

If you\u2019re doing keto January and are looking for a bit of food inspiration, these keto souffl\u00e9 pancakes are here for you! Have you ever seen those giant, fluffy Japanese jiggly pancakes floating around the internet?<\/a> They\u2019re soft and sweet and incredibly jiggly. If you\u2019ve had the pleasure of traveling to Japan maybe you cheated on keto and tasted them? They\u2019re wonderful, I have to admit! Well, you can have them too, with just a couple of tweaks!<\/p>\n

\"keto<\/p>\n

What are souffl\u00e9 pancakes?<\/h2>\n

A souffl\u00e9 pancake is a pancake made using souffl\u00e9 techniques. They were popularized in Japan where you can find all sorts of jiggly, fluffy pancakes topped with just about anything. They\u2019re made by whipping up egg whites with sugar into a glossy thick meringue then mixed with a batter made with the yolks. Souffl\u00e9 pancakes are fluffy, jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!<\/p>\n

\"keto<\/p>\n

How are these keto souffl\u00e9 pancakes?<\/h2>\n

Regular souffl\u00e9 pancakes have sugar, flour, and milk, all which are on the no-eat list for keto. We\u2019ll do a couple of simple swaps to make these low carb and keto-friendly!<\/p>\n

Instead of sugar, we\u2019re going to use swerve, which is my favorite one-to-one sweetener. You can use whatever kind of sweetener you have on hand, but you\u2019ll need to adjust the amount accordingly if it isn\u2019t a one-to-one swap. As for the flour, there is such a tiny amount in regular keto souffl\u00e9 pancakes, that swapping it out for fine almond flour works perfectly. The milk is simply switched out for cream with a bit of water.<\/p>\n

How to make keto souffl\u00e9 pancakes<\/h2>\n
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  1. Mix.<\/strong> Mix the egg yolk and sweetener until frothy, then mix in the cream and water. Sift in the almond flour and baking powder, making a smooth batter. Set aside.<\/li>\n
  2. Whip.<\/strong> Make the meringue by beating together sweetener, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they\u2019re ready.<\/li>\n
  3. Incorporate.<\/strong> Fold the egg yolk batter into the whites, being careful not to deflate.<\/li>\n
  4. Cook.<\/strong> Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, keto-friendly syrup, and keto-friendly powdered sugar. The pancakes will deflate as they cool down.<\/li>\n<\/ol>\n

    \"whipped<\/p>\n

    Keto Pancake ingredient notes<\/h2>\n