TIGERNUT FLOUR CHOCOLATE SOUFFLE PANCAKES
Meringue:- 3 large egg whitesPancake batter:- 3 large egg yolks, whisked- 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 alcoholTo serve:- Fresh fruit- Maple syrup
1. 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.2. 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.3. 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.4. 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.5. Top with any berries you prefer and serve hot with maple syrup or any fruit jam.