Honey Cloud Souffle Pancakes Recipe

Name: Honey Cloud Souffle Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PANCAKE; 1 egg (large or XL); 1 egg white (large or XL); 1/4 cup almond milk, slightly warmed; 1/4 cup sweet rice flour; 1 pinch sea salt; 2 teaspoons honey; 1/2 teaspoon vanilla; 1/2 tablespoon clarified butter (or coconut oil); 1/2 cup fruit (strawberries, blueberries, peaches); TOPPING; 2 teaspoons maple syrup; 1/4 cup fruit (your choice); dusting organic powdered sugar

Servings: persons

PANCAKE
1 egg (large or XL)
1 egg white (large or XL)
1/4 cup almond milk, slightly warmed
1/4 cup sweet rice flour
1 pinch sea salt
2 teaspoons honey
1/2 teaspoon vanilla
1/2 tablespoon clarified butter (or coconut oil)
1/2 cup fruit (strawberries, blueberries, peaches)
TOPPING
2 teaspoons maple syrup
1/4 cup fruit (your choice)
dusting organic powdered sugar

1
["Preheat oven to 400", "In small bowl, whisk the egg white until soft peaks form (** or use a stand mixer)", "In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined.", "Add salt, honey, and vanilla. Whisk again to combine", "Add the warm milk. Whisk one last time to combine", "Gently fold in the eggs whites with a spatula or wooden spoon", "Over a low temp on the stovetop, heat a 6"" oven proof skillet for a minute or two. Add the coconut oil and spread it around the pan as it melts .. making sure the inside is thoroughly coated", "Pour the batter in.", "Turn the heat to medium-low and cook the pancake on the stovetop for 2 or 3 minutes, or until the pancake is beginning to set at the edges", "Sprinkle some fruit on top", "Transfer the pan from the stovetop to the oven and bake for 7-8 minutes. You'll want it to be poofed & golden .. with the middle set.", "Take it out of the oven .. drizzle with maple syrup (or honey) .. top with extra fruit .. sprinkle with powdered sugar"]

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: PANCAKE, 1 egg (large or XL), 1 egg white (large or XL), 1/4 cup almond milk, slightly warmed, and more.

Yes, Honey Cloud Souffle Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Cloud Souffle Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions