Honey Cloud Souffle Pancake

Preheat oven to 400 F.

In a small bowl using a handheld mixer, whisk the egg white until soft peaks form (or use a stand mixer). Set aside.

In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined. Add salt, honey, and vanilla. Whisk again to combine. Add the warm milk. Whisk one last time to combine. Gently fold in the eggs whites with a spatula or wooden spoon.

Over a low temperature on the stove top, heat a 6″ oven proof skillet for a minute or two. Add the coconut oil and spread it around the pan as it melts, making sure the inside is thoroughly coated. Pour the batter in.

Turn the heat to medium-low and cook the pancake on the stove top for 2 or 3 minutes, or until the pancake is beginning to set at the edges. Sprinkle some fruit on top.

Transfer the pan from the stove top to the oven and bake for 7-8 minutes. You’ll want it to be puffed up and golden, with the middle set.

Take it out of the oven, drizzle with maple syrup (or honey), top with extra fruit and sprinkle with powdered sugar. Enjoy!

Adapted from thingswemake.co.uk.