KETO JAPANESE VANILLA SOUFFLÉ PANCAKES
Keto Japanese Vanilla Soufflé Pancakes. 1.3g net carbs and 61 calories each.
Extraordinary. Pillowy soft. Impossibly tall. A heavenly texture. These pancakes are simply amazing.
Creating them was a real challenge. It took me 8 batches to perfect. And after the 5th attempt, I was starting to despair and almost gave up. But the stubborn old goat in me carried on. And yes, I’m super-chuffed with the result. And so will you be, once you’ve tasted them.
Like all soufflés, they do deflate a bit as they cool and the trapped steam escapes. Ideally, you should enjoy them still warm, just out of the pan. But they certainly don’t become flat. Far from it. The images below are of pancakes cooled and left on the counter for hours, before I found the time to take photos. Check them out: still 2.5cm tall. That’s a whole INCH of pancake height. Crazy, huh?
How to Make Keto Japanese Vanilla Soufflé Pancakes
The reason that it took me aaaaages to get the right result is the absence of gluten. It’s by far the most omnipresent obstacle in keto / low carb baking.
A retched, evil ingredient that causes gut issues and systemic inflammation. Yet crucial for the magic to happen – it stretches fibres and creates the lightest, most voluminous bakes – when you know how to ‘work it’. Gluten – or rather, the lack of – is the one thing that frustrates me the most. Without it, I have to re-create the magic some other way. And it doesn’t always work.
Moral of the story? If you want to replicate my skyscraper Keto Japanese Vanilla Soufflé Pancakes, you must follow the recipe exactly as it is. No substitutions, no messing around with “can I omit this”, or “can I swap that”. If anyone wants to try to make them differently, it’s entirely up to them. But I’m pretty sure that they will fail, either being too dry or too wet, not rising enough, staying raw in the centre, deflating, becoming hard once cooled, or just tasting rubbish. I experienced all of those and more.
The method is also important. These pancakes are basically slow-cooked, allowing steam to make them rise. Don’t rush. Read my instructions more than once, prepare all you need, then start.
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KETO JAPANESE VANILLA SOUFFLÉ PANCAKES
Author: Antya – queenketo.com
- Yield: 2 large
- Serving: 1
- Calories: 61
- Fat: 3.5g
- Net Carbs: 1.3g
- Protein: 6.5g
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
- smear a tiny bit of butter on the base of a deep frying pan, and place the pan on the hob over low heat to get it to temperature (induction 5).
- mix sweeteners with xanthan gum in a small bowl; sift and mix lupin flour and baking powder in a separate small bowl; set both aside.
- using a stick blender whisk attachment (U.S. option HERE) whip egg white on low speed until frothy, then add the sweetener mix gradually, to form a glossy, sticky meringue with stiff peaks – this will take seconds.
- whip yolk, milk and vanilla together, then incorporate the combined lupin flour and baking powder.
- manually whisk ½ meringue into the yolk mixture to loosen it, pour the egg yolk mixture over the remaining meringue and combine thoroughly but gently with a spatula to avoid deflating the mixture.
- turn the hob heat down to minimum (induction 3-4).
- using ⅓ of the batter, create a tall heap in the heated pan, about 7-8cm (3″) wide, then repeat with another ⅓ batter for the second pancake, allowing some space between them – using two spoons will help, as the batter will be very gluey.
- drop 2 tsp water in each of the empty spaces around the pancakes.
- cover with lid and cook for 3 minutes, then add half the remaining batter on top of each pancake, add a little more water, put the lid back on and continue to cook.
- after 7-8 minutes, carefully flip the pancakes (see notes below), add water again, and cook the other side for 6-7 mins.
- serve dusted with Sukrin icing ’sugar’ (U.S. option HERE) or Swerve confectioner (U.S. option HERE) and any topping of your choice.
Best use a large and deep frying pan with lid, to allow the pancakes to expand in both width and height.
As steam collects on the lid, let the water droplets fall around the pancakes as you lift it, but have a small jug of additional water to hand.
Be very gentle and careful when you flip them over, as they will still be wobbly and wet on top. Sliding a large, flexible spatula under the pancakes, towards the edge of the pan, will make the task easier, and so will the use of a second, wet spatula to help hold them as you flip.
Ensure accurate measurement of ingredients with Metric Kitchen Scales (U.S. option HERE).