Passion Fruit Caviar & Vanilla Bean Soufflé Pancakes

Name: Passion Fruit Caviar & Vanilla Bean Soufflé Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey isolate; 8 large Egg whites; 4 Egg yolks; ⅓ cup (~35g) Oat flour; from 6–8 fruits Fresh passion fruit pulp + seeds (caviar-like); 1 whole bean Madagascar vanilla bean (seeds scraped); 1½ tsp Baking powder; ¼ tsp Cream of tartar; 2–4 tbsp Unsweetened almond milk; small sheets for garnish Edible gold leaf; tiny pinch Salt

A recipe from the Bmarchai Recipes collection.

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Passion Fruit Caviar & Vanilla Bean Soufflé Pancakes

Nutrition (per serving)

530Calories

56 gProtein

34 gCarbs

18 gFat

10 gSugar

420 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey isolate
8 large Egg whites
4 Egg yolks
⅓ cup (~35g) Oat flour
from 6–8 fruits Fresh passion fruit pulp + seeds (caviar-like)
1 whole bean Madagascar vanilla bean (seeds scraped)
1½ tsp Baking powder
¼ tsp Cream of tartar
2–4 tbsp Unsweetened almond milk
small sheets for garnish Edible gold leaf
tiny pinch Salt

Method

Split vanilla bean, scrape seeds, and add seeds + pod to almond milk. Warm gently 5 minutes, then remove pod.
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 passion fruit 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 passion fruit seeds, edible gold leaf, and optional sugar-free passion fruit glaze.