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low calorie soufflé pancakes

164 Calorie Soufflé Pancakes

Fluffy, pillowy-soft and super delicious - these low calorie soufflé pancakes are what breakfast dreams are made of! Having a stack of these pancakes is seriously like biting into the softest, fluffiest pillow in the best way. They're so easy to make, require just 4 ingredients and are ready in as little as 15 minutes!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Japanese
Servings 1
Calories 164 kcal

Ingredients
  

  • 1 large egg separated
  • 1 tbsp stevia
  • 1 tbsp unsweetened almond milk
  • 25 g self-raising flour

Instructions
 

  • Separate the egg yolk and whites into two medium bowls. Set aside the egg whites.
  • Into the egg yolk, add the milk and flour. Whisk to combine and set aside.
  • Whisk the egg whites until foamy and opaque. Add in the stevia and whisk again until stiff peaks form. To check for stiff peaks, stop whisking and gently remove the whisk. The egg whites should form peaks that fold slightly at the top.
  • Take a quarter of the meringue and fold into the egg yolk mixture. Make sure you don't over-mix here. Once incorporated, fold in the remaining meringue being careful not to over-mix.
  • Heat a non-stick pan on the lowest heat.
  • Place 3 separate scoops of the batter onto the pan to make 3 pancakes, this should be half of the batter. Cover the pancakes and allow to cook for 2 minutes. After 2 minutes, remove the lid and place 1 more scoop of batter onto each pancake. Add a few drops of water to the edges of the pan and cover. Cook for 3 more minutes.
  • Flip the pancakes, add a few more drops of water to the edges of the pan and cover. Cook for 4 minutes, still keeping the pan on the lowest heat setting.
  • After the pancakes are cooked and nicely browned, transfer onto a plate. Top with fresh berries and syrup. Enjoy!
    low calorie soufflé pancakes

Notes

Top tips

Beat egg whites to stiff peaks - The trickiest part of this recipe is getting the meringue just right. You want the egg whites to be stiff to the point where they stick up with a gentle fold at the tip once the whisk is removed. Under whipping the egg whites won't give you the fluffy, pillow-like texture we're after and over whipping the egg whites can lead to the whites breaking apart. You want to get the perfect medium to create these soufflé pancakes!
Don't over-mix the batter - When mixing together the meringue and yolk mixture, be very mindful of how many times you fold. Over mixing can lead to the egg whites deflating and the pancakes won't come out as fluffy!
Add water to the pan - Adding a dash of water to the pan as the pancakes cook creates steam which helps the pancakes cook more evenly. Adding a lid on top traps the steam and helps the pancakes cook a little faster.
Be patient - These pancakes need to be cooked on very low heat and for a longer period of time than traditional pancakes. If the heat is too high, the pancakes will cook on the outsides but remain raw in the centre. That's why it's important to be very patient as they cook!

Nutrition

Serving: 3 PancakesCalories: 164kcalCarbohydrates: 20gProtein: 8gFat: 6gSaturated Fat: 2gSodium: 65mgVitamin A: 6IUCalcium: 4mgIron: 4mg
Keyword low calorie breakfast, low calorie pancakes, low calorie souffle pancakes
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