Fluffy Paleo Tigernut Flour Chocolate Souffle Pancakes recipe perfectly healthy, easy, and AIP pancake recipe.
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5 from 4 votes

Paleo Tigernut Chocolate Pancakes

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 !
Makes about four to five 1-inch tall and 2.5-inch wide pancakes
Course Breakfast, Brunch
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 pancakes
Calories 98kcal
Author ChihYu

Ingredients

Meringue:

  • 3 large egg whites

Pancake batter:

To serve:

Instructions

  • 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.
    Tigernut Flour Chocolate Souffle Pancakes Meringue
  • 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.
    Tigernut Flour Chocolate Souffle Pancakes Batter recipe
  • 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.
    Tigernut Flour Chocolate Souffle Pancake Mold recipe
  • 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.
    Tigernut Flour Chocolate Souffle Pancakes recipe

Notes

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.

Nutrition

Serving: 75g | Calories: 98kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 54mg | Potassium: 116mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2.9% | Vitamin C: 0.6% | Calcium: 2.4% | Iron: 5.8%