I bought egg white powder for a popular keto recipe — egg white bread. But after that, I didn’t feel like making a loaf of bread with a dozen eggs, and I was too lazy to turn on the oven. So the idea of pan-frying the meringue like souffle pancakes came to mind, and the result was so satisfying!
These taste like a cross between souffle pancakes and the meringue topping on baked alaska. This recipe was adapted from a YouTube video by Indigo Nili.
I hadn’t had Japanese souffle pancakes in a long time — even before starting keto — thanks to my gluten intolerance. I once tried making a gluten-free version with Japanese rice flour, but gave up because of the large amount of sugar needed to create the same fluffiness. For this keto version, even though we use allulose as the sweetener, the meringue held up beautifully without weeping. Even after cooling down, these keto souffle pancakes were still airy and soft!
Let’s get cooking!
