Gluten-free souffle pancakes

5 from 1 vote

Gluten-free soufflé pancakes are a fluffy and indulgent twist on the classic breakfast favorite. Made with gluten-free flour alternatives like almond or coconut flour, these pancakes are light, airy, and incredibly satisfying. They're often prepared by whipping egg whites to stiff peaks and folding them into a batter made with egg yolks, gluten-free flour, milk, and a touch of sweetness. The result is a stack of pancakes with a delicate texture and a deliciously soft interior. Perfect for those with gluten sensitivities or anyone looking to enjoy a decadent breakfast treat!

Prep Time30

Cook Time10

Total Time20

Course: Breakfast, Dessert

Cuisine: American

Keyword: fluffy pancakes, gluten free, gluten free pancakes, souffle pancakes

Servings:

Calories: 93kcal

Author: Ania

Equipment

1 a mixing bowl
1 a spatula
1 an electric hand mixer
1 pan with a lid
1 Foil optional
pastry rings optional
parchment or wax paper optional
piping bag optional

Ingredients

2 large eggs
1/4 teaspoon vanilla extract
36 g GF flour (coconut flour)
2 tablespoons granulated white sugar
1 1/2 tablespoons almond milk
1 tablespoons neutral-flavored oil for greasing pan (vegetable, canola, etc)
1/2 teaspoon baking powder
water

Instructions

Make the flour blend
Weigh your plain flour blend and transfer it to a small container with a lid. After measuring out the flours, shake to combine them. Put aside.
Separate the eggs
Separate the egg yolks into a large mixing bowl and the egg whites into a small bowl or container. If you don’t have freezer space, like I didn’t, put the bowl of egg whites in the refrigerator.
If you have freezer space, place the egg whites in the freezer for 15 minutes while you proceed with the next stages (remove from the freezer after 15 minutes and place in the fridge).
Pour in the milk and vanilla
Add the milk and vanilla extract to the egg yolks and whisk until they are fully combined and frothy.
Sift
Sift the gluten-free flour (coconut flour) blend and baking powder into the egg yolk mixture. Sifting the gluten-free flour (coconut flour) blend and baking powder is a crucial step that you mustn’t skip to achieve a lovely, fluffy, and smooth batter.
Whisk
Whisk the gluten-free flour (coconut flour) and baking powder into the egg yolk mixture until properly combined. However, avoid overmixing.
Beat egg whites
Use a hand mixer or stand mixer to whisk the egg whites. Gradually add some sugar. When the egg whites are glossy and have reached stiff peaks, they are done. Afterward, gently fold and whisk the egg whites and egg yolks together.
Preheat pan
Preheat a sizable, non-stick frying pan (with a lid) on the stovetop over the lowest possible heat (or 300℉ on an electric griddle with a lid). Leave to heat while you continue the remaining steps.
Grease pan
Your pan is supposed to be warm but not hot. Gently hover your palm over the pan about two inches away to check the temperature; if it’s too hot, add some cool water, swirl, and then pour out to cool the pan down.
Make pancakes

Nutrition