Choc & Biscoff Souffle Pancakes

Pancakes Ingredients

30g oat flour (blended oats)15g coconut flour15g unsweetened cacao powder32g salted caramel soy protein isolate @myvegan10g egg white protein powder @julianbakery / flax-meals// 1 egg but reduce water190g water/ milkPinch of salt8g margarine @marinfood_official / butter/ oil2g baking powder1g baking soda3g lemon juice/ ACV

Toppings

4g cacao nibs8g Biscoff Spread maple syrup waterBanana

Method

1. Sift the dry ingredients into a mixing bowl and whisk until well-combine2. Combine water/milk and dry ingredients together with spatula. Use a folding technique to mix everything until JUST combined and lumpy; rib to avoid over mixing3. Heat up ur pan on stovetop on medium4. Oil spray or place a piece of parchment paper on the frying pan and reduce the heat to low. Place the ring moulds on top and grease oil/ place parchment paper inside5. Spoon in the batter about half way. Pour a bit of water nearby the moulds and cover with a lid immediately6. Let them steam & cook for 8-10 mins or longer depending on the height of your ring mould (the pancake batter should be able to remove from the rings and the top of the pancakes no longer look wet)7. Carefully run a knife around the mould, and get the soufflés out8. Carefully remove the parchment paper around and flip them9. Let them cook for another 3-5 mins or until the bottoms are cooked. To check doneness, insert a toothpick in the middle of the pancake. It should come out clean or with a few cooked crumbs10. When it’s done, remove from the heat and place them on plate11. Place bananas & drizzle biscoff on top then finish them by adding some cacao nibs on top and they’re ready to serve!

Notes

if u don’t have soufflés mould, make them with aluminium foils (there’re tutorials on YouTube)