1 cup (237 milliliters) egg whites 1 tablespoon (8 grams) cornstarch, almond flour, or arrowroot starch 2 tablespoons (25 g) of monk fruit sugar replacement or 2 packets of stevia ½ teaspoon (4.5 g) cinnamon
⅓ teaspoon (2 g) salt. ¼ teaspoon (1.5 mL) vanilla extract 1 teaspoon (5 g) of butter, ghee, or coconut oil ½ teaspoon (1.3 gram) powdered sugar
Beat 1 cup (237 mL) egg whites until fluffy and cloud-like.
Add 1 tablespoon (8 g) cornstarch, almond flour, or arrowroot.
Add 1 tbsp monk fruit sweetener or one packet stevia, cinnamon, salt, and vanilla extract to the raw egg white mixture.
Beat again. Grease a skillet with butter or oil and cook over medium heat. Pour ⅓ cup (80 ml) of cloud bread "pancake batter" into the pan and cook like you would pancakes.
After 2 to 3 minutes, flip and cook for another 2 to 3 minutes on the opposite side. Sprinkle with cinnamon or powdered sugar (or any sweetener) and enjoy.