Gluten Free Japanese Souffle PancakesTry these fluffy, gluten free Souffle Pancakes for a sugar free and low carb spin on Japanese Pancakes. They’ll turn you into a morning person!
A stack of super fluffy low carb souffle pancakes is the kind of eye-catching breakfast to make you stop in your tracks and go yes please. In today's recipe, we’ll show you a sugar free spin on this popular breakfast in Japan with these Gluten Free Japanese Souffle Pancakes.
You may have heard of gluten free pancakes before in the past, but our twist on the Japanese staple is sure to add a fresh twist to your morning routine. Fluffy and pillowy, they’re not only a treat to eat, but they look cute too! They’re the perfect base for so many toppings, both color wise and taste wise. Add your favorite fruit to add a pop of flavor, a different color for each cake. Strawberries and blueberries work great as they are perfect for low sugar diets! Or, drizzle on your favorite vegan honey or keto topping syrup. Thick and decadent, this low carb breakfast is the perfect canvas for sweet cravings without any added sugar.
We’ll also share our favorite pairings with this trendy breakfast to help with meal ideas. The best thing about this recipe is that you can make it in so many different ways, and it will feel like a new experience each time, while still keeping that light, beautiful flavor. Are you ready to jazz up your mornings? Read below to find out more!
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What ingredients can I use to make gluten free Japanese Souffle Pancakes?
The ingredients for gluten free souffle pancake batter are simple. You just substitute flour for coconut flour, a dry tree nut alternative that is celiac friendly. For the Souffle Pancake Batter, you will need 3 large eggs (separated), ¼ cup dried egg whites, ½ tsp cream of tartar, 2 tsp baking powder, 2 tsp xanthan gum, 2 tsp vanilla extract, ⅓ cup heavy cream, 2 tbsp coconut flour, ¼ tsp kosher salt, and 2 tbsp keto sweetener (allulose). You might be tempted to skip the cream of tartar, but make sure you don’t! It’s essential to this unique recipe. If you don’t have any, you can use ½ tsp of lemon juice to recreate the effect it adds.
Additional optional ingredients include ½ cup blueberries, ½ cup raspberries, 1 cup sugar free whipped cream, 3 tbsp of keto honey, and 1 tbsp avocado oil. Keep in mind, almost any fruit will do, so feel free to get creative and if you want to keep it low in sugar use berries!
What’s the difference between a Japanese souffle pancake and a traditional American pancake?
The difference between a Japanese souffle pancake and a traditional American pancake is that this popular dish in Asia is very fluffy and unique. It’s more like a dessert than breakfast! The difference comes from the use of egg whites and amount of flour. In these souffle pancakes, there is less flour and you beat the egg whites into a meringue. This is also what makes them more of a souffle than your average American hotcake. See our recipe for a pancake casserole that is keto friendly for inspiration for a flatter, more traditional wheat free pancake. Don’t fret though, you can still eat these fluffy ones with eggs and bacon if you’d like! But beware, you may end up liking them even more…
What’s the backstory of Japanese souffle pancakes?
The technique to make these tasty treats and create their fluffy, jiggly pancake texture is actually a classic one in French cuisine. Japanese pancakes, as this recipe makes, then became extremely popular in Japan eateries. Not super pancake-y, these cakes almost lean more towards souffles than pancakes–combining the worlds of dessert and breakfast! Our recipe makes them gluten free as well as sugar free, making them perfect for healthy diets.
Are Japanese souffle pancakes eggy?
Japanese souffle pancakes are not typically supposed to be eggy. A solution to this is to add a little salt, but only a pinch. This can help diffuse the eggy flavor. They should have a light sweetness to them. As long as measurements are accurate, they should turn out great! For more egg based low calories snacks, check out our no sugar meringue recipe.
How do I make sure the souffle pancakes don’t stick to the pan?
To stop your Japanese pancakes from sticking to the pan, heat up a pan over medium-low heat and brush on avocado oil. Spray the inside of 2 ring molds, then spoon about ⅓ cup of the pancake batter into the center of the ring molds. Drizzle about a tablespoon of water directly into the pan and place a lid on the pan. Cook for 3-5 minutes until the water has evaporated. Gently remove the mold as soon as you see that the top of the pancakes has set and begun to pull away from the sides of the ring mold.
How do I make my souffle pancakes extra fluffy?
The secret to creating the highest and fluffiest castle of these special pancakes is to beat the egg whites to stiff peaks. This means that they are aerated to the point that they will stick up straight when left alone. Separate three eggs, placing the yolks in a separate bowl from the whites, then add coconut flour, heavy cream, salt, baking powder, and xanthan gum to the yolks and whisk to combine and set aside. Make sure to whisk your egg whites until you have achieved these stiff peaks. You can always check by holding the bowl upside down over your head; the peaks shouldn’t move. But be careful, egg whites in your hair can be a nightmare!
Can Japanese souffle pancakes be eaten any time of the day?
Yes, Japanese souffle pancakes can be eaten any time of the day! They are a classic breakfast or dessert item with dustings of sweetness, but can also be a great lunch or dinner, especially when paired with protein. Don’t be afraid to be adventurous and pair these pancakes with anything you think would go well, because of their light and non-aggressive flavor, they won’t be too contradictory to other flavors. We find that they’re an extra special treat for a keto friendly dessert if you add our sugar free hot fudge sauce!
Why are my Japanese souffle pancakes flat?
If your souffle pancake is flat and/or deflated, your egg whites were probably not beaten enough, or too much. You should stop whisking them once the stiff peaks are achieved, and if you continue for too long, this could be detrimental to the height of your delicious pancakes. If they are too flat, this could also be due to not cooking them for long enough. For souffles in general, soft-to-medium peak meringue is ideal.
Can you save Japanese pancake batter?
In terms of saving Japanese pancake batter, any leftover souffle batter can be left in the refrigerator for short periods of time, such as a day or two. However, the air you beat into the egg whites will start to slowly escape once you do so, and the longer you wait the worse it will be. The batter will then have trouble rising into the fluffy, jiggly form that they look best as.
Can soufflé pancakes be reheated?
Although it is unlikely you’ll be able to resist finishing off these mouth watering treats, souffle pancakes can definitely be reheated. When storing them, make sure to put them in the fridge and in a container. Leftovers can be put into an oven; preheat to around 250°F and bake until heated through. Microwaving can cause them to become gummy, which will zap the magic out of the airy texture these pancakes hold, so make sure to use an oven or toaster oven.
Gluten Free Japanese Souffle Pancakes
Gluten Free Japanese Souffle Pancakes
Here’s how to make the best gluten free Japanese souffle pancakes–add blueberries, raspberries, and whipped cream to make them extra sweet!
- 3 large eggs (separated)
1/4 cup dried egg whites
1/2 tsp cream of tartar
- 2 tsp baking powder
- 2 tsp xanthan gum
- 2 tsp vanilla extract
1/3 cup heavy cream
- 2 tbsp coconut flour
1/4 tsp kosher salt
- 2 tbsp keto sweetener (allulose)
1/2 cup blueberries
1/2 cup raspberries
1 cup sugar free whipped cream
3 tbsp keto honey
- 1 tbsp avocado oil
Souffle Pancake Batter
Separate three eggs, placing the yolks in a separate bowl from the whites, then add coconut flour, heavy cream, salt, baking powder, and xanthan gum to the yolks and whisk to combine and set aside.
To the bowl of egg whites, add cream of tartar, keto sweeteners, and powdered egg whites. Use a hand blender to beat the egg whites to stiff peaks. Next, fold 1/3 of the egg whites into the yolk mixture just enough to combine, then add the remaining egg whites.
Heat up a pan over medium-low heat and brush on avocado oil. Spray the inside of 2 ring molds, then spoon about 1/3 cup of the pancake batter into the center of the ring molds.
Drizzle about a tablespoon of water directly into the pan and place a lid on the pan. Cook for 3-5 minutes until the water has evaporated. Gently remove the mold as soon as you see that the top of the pancakes has set and begun to pull away from the sides of the ring mold.
Flip the pancakes and cook for another 2-3 minutes with the lid on until the pancakes are golden on both sides. Drizzle honey on the pancakes, then dust with powdered keto sweetener. Top with sugar free whipped cream and fresh berries.
Tips & Tricks
- The best toppings in our opinion for these souffle pancakes are keto honey and powdered keto sweetener!
- Boba is a favorite to pair with these pancakes. We have a keto boba recipe, with brown sugar boba being one of the most popular sides to these fluffy pancakes–you’ll feel just like you’re in a Japanese tea house!
- Another tip to use when making these pancakes is to start cooking them right after the batter is combined. Remember, the longer it sits the less likely it is to form fluffy pancakes. Happy cooking!
Calories 340, Fat 23 grams, Carbs 12 grams, Net Carbs 5 grams, Protein 21 grams, Fiber 7 grams, Sugar 2 grams