Paleo Breakfast Maple Syrup Souffles!

By Paleo
In Paleo Recipes
Jun 16th, 2013

A bowl of non-edible (non-paleo) granola or the same old pancakes often strip the fun away from breakfast. So, if you are looking forward to welcome your mornings with a nice twist, why not try out sweet soufflés for breakfast?

Though French usually serve soufflé for dessert, keeping it light and using the right kind of ingredients can turn souffle into a breakfast favourite. Read on to know how!

As the name suggest, maple breakfast soufflés comes with the sweet goodness of the maple syrup. But it’s the dose of pumpkin puree which steals the limelight and turns it into a moist, flavorsome indulgence. Though they look and taste like ‘real’ soufflés, these baked goodies are free of the hassles related to one and gets ready in a jiffy – after all who wants to go through tedious cooking methods early in the morning!

Though simple, always make a point to restrain yourself from opening the oven while soufflés bake, no matter how much your eyes wants to feast on these puffed treats; you will risk ending up with deflated, under-baked ones.

Are you ready for that much-wanted French kick for your breakfast?

Makes: 4 souffles


– ¾ cup pumpkin puree, canned or fresh
– 4 eggs, separated
– Dash of freshly ground nutmeg
– 3 tbsp pure maple syrup
– Salt to taste


Position an oven rack midway within the oven and warm it up to 375 degrees F.

Place the egg yolks in a medium bowl and drizzle in the maple syrup. Pour in the pumpkin puree, followed by a pinch each of ground nutmeg as well as salt and whisk them all together into a uniform mixture.

Place the egg whites in another bowl and whisk them with a stand mixer until they form soft, moist peaks.

Fold a large spoonful of whisked egg whites into the yolk and stir until well combined, then add the remaining egg whites into the yolks and fold together until they are combined thoroughly but avoid over-folding to prevent the batter from deflating.

Place six 6 oz souffle dishes on a rimmed baking sheet and tip the final batter into it.

Lower the heat to 350 degrees F and bake them at reduced temperature for about half an hour or until they turn golden and puffy.

Remove from oven and serve right away with a drizzling of warm maple syrup on top.

2 Responses to “Paleo Breakfast Maple Syrup Souffles!”

  1. Susan says:

    I thought almond or coconut flour was not paleo. Now I am confused! Please explain why or why not ?
    Thak you

  2. Brett says:

    Susan. They are both Paleo because they are both natures foods. Just make sure you don’t get any with added ingredients, especially if those ingredients aren’t Paleo.

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