Japanese Soufflé Pancakes Directions:
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Separate the egg yolks from the whites carefully, ensuring no yolk gets into the whites.
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In a clean bowl, add the egg whites and salt, and whip with a hand mixer until stiff peaks form.
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Add erythritol gradually while whipping, until the meringue is glossy and firm.
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In another bowl, whisk together the egg yolks, almond milk, melted margarine, and vanilla extract.
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Stir in the oat bran until the batter is smooth.
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Fold in one-third of the whipped egg whites to loosen the batter.
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Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
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Preheat a non-stick skillet over low heat and lightly coat with spray oil if needed.
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Scoop ⅓ cup of batter per pancake onto the skillet. Cover and cook for 3–4 minutes until bubbles form.
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Flip gently and cook for another 2–3 minutes until set and golden.
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Stack and serve with optional toppings.
WW Points Calculation:
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2 large eggs: 0
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1 tbsp erythritol: 0
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½ cup oat bran: 0
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½ cup unsweetened almond milk: 0
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1 tsp light margarine: 1
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Vanilla & salt: 0
Total Points: 1
Servings: 2
Per Serving: 0.50 points
Nutrition Information:
Calories: 85
Fat: 3g
Protein: 6g
Carbohydrates: 6g
Sugar: 1g
Sodium: 45mg
I'm waiting for your comments! Enjoy!
