Coconut and Blueberry Pancakes

June 21, 2019

 

My dad has been raving about coconut pancakes he has been getting at cafes so I thought I would try my luck at making some at home. I took inspiration from a few different recipes to come up with these beauties for you! They are so easy to make. It may seem like a lot of effort to whisk the egg whites but I am telling you it makes all the difference (they get so fluffy!). I really hope you enjoy these and cook up a batch on the weekend (don’t be afraid of switching the blueberries for chocolate no one is judging). Please send me a picture if you make these because I would love to see!

 

Recipe (makes 14)

 

Ingredients:

6 eggs, separated

½ cup unsweetened coconut milk (in a bottle not a can)

2 tbsp coconut oil, melted

1 vanilla pod

½ cup coconut flour

Pinch of salt

1 tsp baking powder

Zest of 1 lemon

1/2 cup blueberries

 

Extra coconut oil for cooking the pancakes

 

Method:

  1. In a standing mixer, with a whisk attachment, beat the egg whites on high until they form stiff peaks.

  2. In a separate bowl, add the egg yolks, coconut milk, coconut oil and vanilla. Whisk until the egg yolks turn a pale yellow colour.

  3. Add the flour, salt, baking powder and lemon zest to the egg yolk mixture and mix until well combined.

  4. Gently fold in the egg whites a little bit at a time into the batter. Set aside to rest for a few minutes.

  5. In a non-stick pan place a couple of tablespoons of coconut oil. Preheat the pan on medium low heat.

  6. Pour 1/3 cup of batter per pancake into the pan and top each with a few blueberries before flipping.

  7. Cook for about 3 minutes on each side.

     

     

     

     

     

     

     

     

     

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