Pancakes. What’s not to love? Mostly the carbs. Until now.
I previously posted a similar recipe with the instructions for making waffles. Since then, we have experimented more with the pancake version. These pancakes are so good! Once you get the technique down, you won’t miss the other versions of pancakes out there. And you will feel so good about the ingredients – I know I do!
This recipe has been slightly modified since I posted the waffle recipe.
Serves: 2 (makes 4 pancakes)
- 3 tablespoons coconut flour
- 3 tablespoons coconut milk powder
- 3 tablespoons coconut oil (melted)
- 3 eggs
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon potassium bicarbonate or baking soda
- 2 scoops stevia extract powder
- 1/2 teaspoon vanilla extract
- Put skillet on medium heat (I use two skillets for two people – one pancake at a time per skillet).
- Separate eggs (reserve the yolks).
- Whip egg whites and cream of tartar in a mixing bowl until stiff peaks form.
- Add remaining ingredients (including yolks) to the mixing bowl and combine by hand. Be careful not to over mix (you want to minimize the loss of all those air bubbles you created in the egg whites).
- Spoon a dollop of the mixture onto the skillet and spread it to the desired thickness using the back of the spoon. Flip when the cooked side is to the desired color by checking with the spatula from time to time (there won’t be bubbles on the top to tell you doneness like with regular pancakes). Hopefully, the face up side is still wet. If you find the face up side is solid by the time the cooked side gets to the desired color, increase the temperature of the skillet.
- Blueberry compote: thaw frozen blueberries or mixed berries in microwave for about 40 seconds. Add a small amount of stevia. Macerate a bit. Serve.
I made these this morning. They are always a nice weekend treat when there is more time to play in the kitchen. Even though I messed up the mixing process a little bit, I was able to recover and they turned out great.
Today I realized that I am able to bounce back from cooking experiments gone wrong better than I have in the past. If you mess these up, don’t be too hard on yourself. Give it another try. But you probably won’t!
Recipes like this sometimes seem out of reach to make on a regular basis because they have ingredients that aren’t standard staples. Or techniques that are different than what most people grew up with. How weird is it to make a pancake that doesn’t produce little bubbles indicating that it’s time to flip?
I’m always excited when I find a recipe like this that tastes as good as, if not better than, something that is traditionally considered an indulgent treat. If you try them, please let me know what you thought!