Honey Cloud Souffle Pancakes

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

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

Recipe

• 1 preheat oven to 400.
• 2 in small bowl, whisk the egg until soft peaks form (** or use a stand mixer).
• 3 in a medium bowl, add the whole egg and sweet rice flour. whisk until combined.
• 4 add salt, honey, and vanilla. whisk again to combine.
• 5 add the warm milk. whisk one last time to combine.
• 6 gently fold in the eggs whites with a spatula or wooden spoon.
• 7 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.
• 8 pour the batter inches.
• 9 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.
• 10 sprinkle some fruit on top.
• 11 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.
• 12 take it out of the oven . drizzle with maple syrup (or honey) . top with extra fruit . sprinkle with powdered sugar.