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<p class="wp-block-paragraph"><strong>Soft, airy, fluffy and not hard on your tummy.</strong></p>



<p class="wp-block-paragraph">My family has had a thing for fluffy pancakes. This is one of the very first Japanese style pancakes or Japanese souffles I have created. These pancakes have been my go-to recipe for almost 4 years now and they are the best!</p>



<p class="wp-block-paragraph"> However, you may wonder, how are my pancakes possibly good for gut health? First of all, I have eliminated all the horrible little critters found in normal pancakes. From gluten-rich flour to sugar loaded syrups and sauces. Then, I have added in really nutritious ingredients that also taste great.</p>



<p class="wp-block-paragraph">I&#8217;ve got antioxidant and polyphenol rich blueberries and strawberries. They are very low in sugar, low in FODMAP and low in fructose. Monk fruit is a natural sugar alternative that is 400 times sweeter than white sugar, but one of the best sweeteners for gut health. It is rich in a unique antioxidant, mogroside with zero calories and low glycemic. </p>



<p class="wp-block-paragraph">I&#8217;m glad I can buy pastured eggs here produced by chooks that aren&#8217;t feeding on grains all the time, these eggs are much tastier and rich in omega 3 fatty acids and clean protein profile.</p>



<p class="wp-block-paragraph">I have used arrowroot powder my favourite starch because it is naturally gluten-free! It is extremely versatile and can be used as a substitute for wheat flour. It works well when mixed with other gluten-free flours like almond flour and coconut flour and is perfect for bread or cakes recipes. </p>



<p class="wp-block-paragraph">Arrowroot (Maranta arundinacea) or uraro as we called in the Philippines, I remember harvesting them in my grandfather&#8217;s backyard by digging up and pulling up the whole plants and separating rhizomes from the leafy stems. The roots are predominantly ground into a powder. This powder is a source of one of the purest form of natural carbohydrates. When using fresh rhizomes or before they become fibrous, it can be peeled, sliced and boiled or roasted and taste similar if not superior to corn. Arrowroot contains B vitamins, fibre, it improves kidney function, supports immune and digestive system and boosts metabolic rate.</p>



<p class="wp-block-paragraph">The final main ingredient adding even more goodness to this recipe is the gut friendly milk.</p>



<p class="wp-block-paragraph">Ingredients:</p>



<ul class="wp-block-list">
<li>2 egg yolks</li>



<li>3 egg whites</li>



<li>3 Tablespoons arrowroot powder</li>



<li>¼ teaspoon baking powder (aluminum free from Honest to Goodness)</li>



<li>¼ cup monk fruit sugar (I used Lakanto brand)</li>



<li>1 tablespoon almond milk</li>



<li>Grass-fed butter (to grease pan)</li>
</ul>



<p class="wp-block-paragraph">For the toppings:</p>



<ul class="wp-block-list">
<li>1Tbsp monkfruit icing sugar</li>



<li>Fresh berries</li>



<li>Maple syrup</li>
</ul>



<p class="wp-block-paragraph">Directions:</p>



<ul class="wp-block-list">
<li>1)Separate the egg whites and egg yolks into two different bowls.</li>



<li>2)Add the almond milk to the egg yolks and whisk until thick and frothy.</li>



<li>3)Sift the arrowroot powder and baking powder into the bowl of egg yolk mixture.</li>



<li>4)Start beating the egg whites.</li>



<li>5)When the egg whites turn frothy and pale white, gradually add in the monk fruit sugar (roughly 1/3 at a time)</li>



<li>6)Continue to whip the egg white then stop beating when you lift up the hand mixer and the egg whites stand straight up but the tip of the peak curls over onto itself. This is called medium/firm peak (not stiff peaks yet.)</li>



<li>7)Heat a large pan over the lowest heat. Brush with grass-fed butter and lightly remove any grease with a paper towel. Keep the pan on low heat while you combine egg whites and egg yolk mixture in the next step.</li>



<li>8)Take one-third of the egg whites and add to the egg yolk mixture whisk together.</li>



<li>9)Next, take half of the remaining egg whites and add to the egg yolk mixture. Using a whisk, gently fold them in without breaking the air bubbles in the egg whites.</li>



<li>10)Transfer the egg yolk mixture back into the remaining egg whites. Carefully fold the two mixture together without breaking any air bubbles. Do this very gently until all the ingredients are thoroughly combined.</li>



<li>11)Keep the pan heated to low heat all the time.</li>



<li>12)For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon. Next, stock one more scoop of batter onto the first scoop already in the pan. Repeat for the next pancakes, giving each pancake two scoops of batter.</li>



<li>13)When the surface of the batter is slightly dry, you can mound one more scoop on top of each pancake, keeping the batter piled up high.</li>



<li>14)Set the time for 5 minutes.</li>



<li>15)After 2 minutes, open the lid and add one final scoop for each pancake if you have more batter. Make sure to stack the batter high not wide.</li>



<li>16)After 5 minutes, check the pancake if ready before flipping over. Take time and don&#8217;t rush.</li>



<li>17)Lift the pancake very gently and don&#8217;t touch it until it firms a little.</li>



<li>18)Flip over the pancake and finish cooking.</li>



<li>19)Serve and enjoy the pancakes with berries, dust with monk fruit icing sugar and drizzle with maple syrup. Place the fresh whipped coconut yogurt on the pancakes. </li>



<li>20)The pancakes should be eaten before they deflate.</li>
</ul>



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