Sunday, April 22, 2018

Keto Low Carb Souffled Pancake

My husband and I started eating "Clean" about 2 years ago and moving to a more fruit and vegetable centered diet and cutting out carbohydrates seemed like the next step to continued health.  More and more research in the medical industry proves a lower carbohydrate diet is much better for your health. We also avoid grains and really limit artificial sweeteners.

We use almond and coconut flour now and are slowly re-inventing our favorite recipes to be more low carb friendly.  This recipe has approximately 7 carbohydrates per serving 1/4 of the pancake.

You will need:

1/3 cup almond flour
1/3 cup coconut flour
4 eggs yolks
1 cup half & half
3 tablespoons unsalted butter, melted
2 packet Splenda
1/2 teaspoon salt
1 tsp Cinnamon
2 teaspoon vanilla (we make our own but use the good stuff)
6 egg whites
pinch of cream of tartar
Chopped fresh fruit


Preheat the broiler in your oven. Alternately, preheat your oven to 400°F

Beat the egg yolks and half and half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.

In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely souffle.

Lightly grease a 12-inch nonstick ovenproof pan and set it over medium-high heat for one minute.

Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.

Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft.

Watch carefully to make sure the top doesn't burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the souffle pancake is baking.

Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.

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