• First, separate eggs.
  2 whole eggs
• Place egg whites into a small bowl and place it into the freezer no longer than 15 minutes.
• In a separate bowl, whisk egg yolk and vanilla until frothy.
  1 tsp vanilla
• Whisk in milk until thick.
  2 tbsp almond milk or fruit coulis, 2 tbsp blackberry coulis or fruit syrup or fruit coulis of your choice
• Next, place cassava flour and baking powder into a sieve.
  1/4 cup cassava flour, 1 tsp baking powder
• Sift the flour mixture into the eggs.
• Gently blend together with a mixer and set aside.
• After 15 minutes remove egg whites from the freezer and begin to beat with a mixer.
• When whites are frothy add in 1/2 of the powdered monk fruit sweetener.
  2 tbsp powdered monk fruit sweetener
• Once glossy and firm, beat in the remaining monk fruit and beat to stiff peaks to where the peak is soft enough to fold over.
• Carefully add 1/3 of the egg whites to the egg yolk mixture and gently fold together without breaking the bubbles.
• Add another 1/3 and gently fold together.
• Finally, fold in the remaining egg whites.
• You can stack scoops or use ring molds of batter one on top of the other.

Two Methods to Make Japanese Pancakes:

• Heat frying pan until smoky with oil.
  2-4 sprays cooking oil
• Turn heat down to low once the pan is smoking hot.

Pancake Information:

• Needless to say, unlike other pancakes these thick and fluffy pancakes need to cook longer. Therefore, if higher heat is used they may appear done but be uncooked on the inside. I found this method very hard to get the pancakes tall. My preferred method is to use ring molds. The Pileup batter will take a lot of practice to get right.

Pile up Batter Vertically/Stacking Method:

• Place a dollop of pancake batter in three separate spots in the center of the frying pan.
• Now go back and make another dollop on top of all three pancakes.
• Once you are done place the third dollop on all three of the pancakes.
• The Key to making tall puffy pancakes add pancake batter on top of batter that already starts to form.
• Add 1 tbsp water to the edges of the pan and add a lid to the frying pan.
  2 tbsp water
• Set timer for 6 minutes.
• After 6 minutes use a spatula to lift a ring mold off the bottom of the pan.
• Using a spatula flip the pancakes over.
• Repeat with the other two pancakes.
• Add another tablespoon of water and place the lid back on.
• Set the timer for 5 minutes.
• After 5 minutes remove the 3 pancakes from the pan.
• These pancakes will not be as high as the ones from the mold and will appear slightly lopsided.

Using Ring Molds:

• If using molds oil 3 ring molds.
• Place 3 ring molds into the center of the frying pan and fill 1/2 to 3/4 of the way.
• Add 1 tbsp water to the edges of the pan and add a lid to the frying pan.
• Set timer for 6 minutes.
• After 6 minutes use a spatula to lift a ring mold off the bottom of the pan.
• Using two spatulas or a tong carefully flip the pancake over making sure not to spill the batter.
• Repeat with the other two pancakes.
• Add another tablespoon of water and place the lid back on.
• Set the timer for 5 minutes.
• After 5 minutes remove the 3 pancakes from the pan.
• Allow the pancake to cool slightly.  
• Release pancake from mold by runny a knife around the edge then simply lift up on the mold and remove.
• Be careful as the mold is hot.
• The bottom and top will appear toasted. 
• Dust with powdered monk fruit sweetener
• Serve with flavored syrup or maple syrup, powdered monk fruit, or fruit.
• They can be served for breakfast or as dessert.
• Makes 3 pancakes

Fruit Flavor Variations and Directions:

• Substitute fruit syrup or fruit coulis in place of milk then follow the rest of the directions.
• This will give you differently flavored pancakes.
• I added blackberry coulis while it didn't change the color that much it did give it a different flavor. The variations are as endless as your imagination.