Healthy Japanese-style Tigernut Flour Chocolate Souffle Pancakes recipe. Fluffy and chocolaty Japanese soufflé pancakes that are Paleo, AIP friendly also grain and nut-free. These fluffy Paleo pancakes will become your favorite Paleo pancake recipe !
Tigernut Flour Chocolate Souffle Pancakes
Have you seen these soufflé-style Japanese sweet breakfast pancakes ? They are fluffy, thick, and almost like mini hotcakes. The batter is softer (and less dense) than regular pancakes and is half-cooked and half-steamed over a skillet without oil !
When I first saw these soufflé pancakes in Japan, I couldn’t take my eyes off them. Just picture this – stacking them up like a mini tower and running your fork through the soft fluffy layers with maple syrup dripping all over…ohh…YUM !
Now, my friends, I present you my Tigernut flour chocolate soufflé pancakes !
How to make Japanese souffle pancakes grain, nut, and gluten-free ?
You’ll need –
- 3 large eggs
- ½ cup canned light coconut milk
- ⅔ cup tigernut flour
- 1.5 tbsp raw cacao powder
- ½ to 1 tsp cinnamon powder
- 2 tsp maple syrup
- 1 tsp vanilla extract (no alcohol)
- And an egg or ring mold to shape the souffle
Use an electric hand mixer to beat the egg whites until stiff peaks and fold it into the pancake batter. This is a great way to make the pancakes fluffy.
What is tigernut flour and is tigernut flour AIP, Paleo, nut-free, gluten-free ?
Despite of its name, tigernut flour is not a nut flour. It’s a small root vegetable that grows in Northern Africa and the Mediterranean. It’s naturally gluten-free, Paleo, and AIP friendly flour. Tigernut flour also has a naturally sweeter and nuttier taste and is high in fiber.
I selected tigernut flour for my souffle pancake recipe because tigernut flour is high in fiber, naturally sweet, and it rises well in baking.
Check out the video below on how I made these fluffy delicious Tigernut Chocolate Souffle Pancakes !
Don’t have the Japanese pancake mold or egg-ring ?
No problem! You can make any pancake shape You Like !
These Tigernut flour chocolate souffle pancakes taste awesome regardless which pancake shape you fancy.
I cook my soufflé batter in an egg-ring mold lined with parchment paper both inside of the ring wall and underneath. The mold helps the pancake batter rise to form mini cake shapes and the parchment paper prevents the batter from sticking to the skillet or the ring mold.
If you opt for the Japanese hotcake style like my tigernut flour chocolate souffle pancakes, the pancakes are cooked in skillet with a lid on over very low heat. They are basically steamed without oil and water for about 15-20 minutes so that the top and middle of the batter get cooked evenly.
Pair them with my 3-ingredient blackberry lemon jam, any fresh fruit you like, or some melted coconut butter…heavenly !
So my friends these tigernut flour chocolate souffle pancakes are –
High in fiber
Nut, gluten, grain-free
If you give this Tigernut Flour Chocolate Souffle Pancakes a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Makes about four to five 1-inch tall and 2.5-inch wide pancakes
- 3 large egg whites
- Fresh fruit
- Maple syrup
- Use an electric hand mixer* to beat the egg whites until stiff (about 7-8 minutes). Sieve through tigernut flour so there are no crumbs. Mix well all ingredients under ‘pancake batter’ and then gently fold the meringue into the batter. Try not to over mix the meringue and the batter but you want to see the two incorporate well.
- Preheat a cast iron skillet over low heat and place a ring mold on top. Place parchment paper on the bottom and inside of the mold. Preheat until the skillet feels warm.
- Carefully fill the molds about ¾ of the way full with the batter and cook over very low gentle heat for approximately 15 to 20 minutes* with a lid on.
- If the mold comes with a handle like mine, the cake should be cooked through at this point. Transfer them to a plate and gently slide the cake out of the mold. If you mold does not have a handle, this is optional but you can carefully flip to cook the other side for another 30 seconds to 1 minute.
- Top with any berries you prefer and serve hot with maple syrup or any fruit jam.
If you don’t have an electric hand-mixer to beat the egg white, the pancake batter might not rise to tall cake shape. I suggest that you make regular pancake shape - whisk 3 whole eggs and then mix well with the rest of pancake batter ingredients. They are still absolutely chocolatey delicious !
The cook time (15 to 20 mins) is for ring mold size 1-inch tall and 2.5-inch wide. If your mold is taller or smaller than mine, please adjust the cook time accordingly. I don’t recommend using large (or wide) size ring mold to make this recipe.
If you don’t have molds, make regular shape pancakes ! Cook about 3 minute per side in a skillet, greased the skillet with avocado oil.
If the batter feels too thin (or the weather is too), chill the batter in the fridge for 15 minutes for thicker texture.
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