Mangosteen & Tahitian Vanilla Soufflé Pancakes

Name: Mangosteen & Tahitian Vanilla Soufflé Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey isolate; 8 large Egg whites; 4 Egg yolks; ⅓ cup (~35g) Oat flour; from 4–5 fruits Fresh mangosteen pulp; 2 whole beans Tahitian vanilla bean (seeds scraped); 1½ tsp Baking powder; ¼ tsp Cream of tartar; 3–4 tbsp Unsweetened almond milk; small sheets for garnish Edible gold leaf; tiny pinch Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesultraExpensivemangosteentahitianVanillasouffleexoticFruitLuxurygourmetBreakfast

Mangosteen & Tahitian Vanilla Soufflé Pancakes

Nutrition (per serving)

540Calories

56 gProtein

36 gCarbs

20 gFat

10 gSugar

410 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey isolate
8 large Egg whites
4 Egg yolks
⅓ cup (~35g) Oat flour
from 4–5 fruits Fresh mangosteen pulp
2 whole beans Tahitian vanilla bean (seeds scraped)
1½ tsp Baking powder
¼ tsp Cream of tartar
3–4 tbsp Unsweetened almond milk
small sheets for garnish Edible gold leaf
tiny pinch Salt

Method

Split vanilla beans, scrape seeds, and infuse seeds + pods in warm almond milk for 15 minutes. Remove pods.
Separate eggs. Add cream of tartar to whites and whip to very stiff peaks.
In another bowl, whisk yolks, protein powder, oat flour, baking powder, salt, and mangosteen pulp until smooth. Add vanilla-infused almond milk gradually.
Fold ⅓ whipped whites into yolk mixture to lighten. Then fold in remaining whites in 2–3 additions very gently.
Let batter rest 5 minutes.
Use ring molds on lowest heat non-stick pan. Fill molds ~⅔ full. Cover pan, add 1 tbsp water around molds for steam. Cook 6–8 minutes.
Remove rings, flip carefully, cover again and cook 4–6 minutes until risen and golden.
Serve topped with extra mangosteen segments, edible gold leaf, and optional sugar-free vanilla bean glaze.