Having said that, I added one more feather in my (pancake) cap and this time it involves coconut.
In my quest to develop a perfect recipe for fluffier coconut pancakes I decided to separate egg yolk and whites. With the help of an electric mixer or a hand whisk beat your egg whites until they form soft peaks. I do not have an electric mixer or beater so this was a lengthy process for me but on a positive side I worked out some upper body strength (and an appetite) 😀
Another tip is to gently fold them in the batter instead mixing thoroughly , this will give our coconut pancakes that much needed rise.
Also, you will observe that once you have started cooking your pancakes they do not form as many bubbles as a regular pancake batter. So flip them when you see the edges becoming dry and little bubbles forming in the center. You might have to sacrifice one or two pancakes to get the hang of it.
Lastly, dunk them in maple syrup and dot them with any topping of your choice, I have used figs, almonds, bananas and some shredded coconut.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 6-8 medium sized Coconut Pancakes
1 Cup All purpose flour
1 Cup Coconut powder
1 tsp Baking Powder
1/5 tsp Baking Soda
2 Eggs ( Room Temperature)
2 Tbsp Coconut Oil
2 Tbsp Honey
1 tsp Vanilla Extract
1/2 Cup Coconut Milk
1/4 Cup Whole Milk
Pinch of Salt
Garnish: Figs, Bananas, Almonds more Maple Syrup
1. In a mixing bowl add all purpose flour, coconut powder (you can also use coconut flour), baking powder, baking soda and combine with a whisk.
2. To make the pancake extra fluffy, separate the egg yolk from the whites. With an electric mixer or a hand whisk beat the egg whites until they form soft peaks.
3. Lightly warm two tablespoons of coconut oil (in a pan or microwave) and to that add honey and mix well. Then add vanilla extract, coconut milk, whole milk and pinch of salt and stir until combined.
4. In a separate bowl, whisk egg yolks and add them with above mixture, then add the dry ingredients (in Step 1) and mix until combined.
5.Gently fold in egg whites in two batches with the mixture and set aside.
6. Use a 1/4 measuring cup to pour the pancake batter so that they are the same size. Coat your non stick pan with few drops of coconut oil and cook the pancakes in batches (preferably). Flip when you see the edges going dry and bubbles forming in the center.
7. I have drizzled some maple syrup and dotted them with shredded coconut, figs,almonds and bananas.
If this doesn’t make you happy I don’t know what will!