Author Notes: Honey cloud pancakes with fruit. Light, eggy and sweet, they’re the perfect cross between a pancake and a Dutch baby
~ Adapted from thethingswemake.com —VeggiesByCandlelight
Serves: 1
Ingredients
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PANCAKE
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1
egg (large or XL)
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1
egg white (large or XL)
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1/4
cup almond milk, slightly warmed
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1/4
cup sweet rice flour
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1
pinch sea salt
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2
teaspoons honey
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1/2
teaspoon vanilla
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1/2
tablespoon clarified butter (or coconut oil)
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1/2
cup fruit (strawberries, blueberries, peaches)
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TOPPING
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2
teaspoons maple syrup
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1/4
cup fruit (your choice)
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dusting organic powdered sugar
Directions
- Preheat oven to 400
- In small bowl, whisk the egg white until soft peaks form (** or use a stand mixer)
- In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined.
- Add salt, honey, and vanilla. Whisk again to combine
- Add the warm milk. Whisk one last time to combine
- Gently fold in the eggs whites with a spatula or wooden spoon
- 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
- Pour the batter in.
- 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
- Sprinkle some fruit on top
- 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.
- Take it out of the oven .. drizzle with maple syrup (or honey) .. top with extra fruit .. sprinkle with powdered sugar