Japanese Keto Souffle Pancakes Matcha Flavour
These Japanese Keto Souffle Pancakes are fluffy, airy, gluten-free, dairy-free and sugar-free! Can you believe this dessert is real?
Equipment
- Non-stick large frying pan (with lid)
- Heat-proof silicone spatula
Ingredients
- 67-70 grams cold egg whites from about 2 large eggs
- 1/4 teaspoon apple cider vinegar
- 12 grams unflavored egg white powder I used Julian Bakery's
- 20 grams allulose
- pinch of fine pink salt
- pinch of xanthan gum
- 2.5 grams matcha powder I used Marukyu Koyamaen's
Instructions
- I measured my ingredients by weight (grams) and I recommend you do so for the best result.
- Grease a non-stick and large frying pan (with a lid) with oil and heat it gradually over medium-low heat.
- Separate the eggs and place the whites into a large mixing bowl or bowl of a stand mixer. Save the yolks for other recipes. Add apple cider vinegar, egg white powder, allulose, salt, xanthan gum and sifted matcha powder into the egg whites. Whip at low speed with a hand or stand mixer, for about a minute until everything is basically combined and the egg whites become frothy. There will still be a little lumps of matcha powder. They’ll go away as you whip. Don’t worry about them at this stage.
- Without stopping, turn the mixer to medium speed to whip the egg white mixture for a minute more, until foamy and almost all matcha powder dissolved, then turn to high speed and beat until stiff peak forms (like very stiff), for around 4 minutes. The whole whipping process takes about 5 to 6 minutes. Be careful not to over whip. Put the meringue in a piping bag.
- Test the temperature of the pan by dropping a drip of water on the pan. If it boils slowly, the temperature is right; but if it sizzles, it means it’s too hot. After testing, pipe the meringue on the preheated frying pan, divide it evenly into 3 pancakes. Drop about 10ml of water on the side of the pan (don’t let it touch the pancakes) and put a lid on to pan-fry for about 4 minutes.
- Use a heat-proof silicone spatula to lift the pancakes. If you feel they’re still stuck, close the lid again to let them firm up a little more. Flip the pancakes gently when the down sides are not sticky. Again drop about 10ml of water on the side of the pan. Put the lid on and cook for about 3 minutes more, until they’re firm and nicely browned.
- Transfer them to a plate immediately. Feel free to serve them with your favorite keto-friendly toppings. I myself love serving them with keto-friendly ice-cream, berries or sugar-free maple syrup!