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)
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
In a standing mixer, with a whisk attachment, beat the egg whites on high until they form stiff peaks.
In a separate bowl, add the egg yolks, coconut milk, coconut oil and vanilla. Whisk until the egg yolks turn a pale yellow colour.
Add the flour, salt, baking powder and lemon zest to the egg yolk mixture and mix until well combined.
Gently fold in the egg whites a little bit at a time into the batter. Set aside to rest for a few minutes.
In a non-stick pan place a couple of tablespoons of coconut oil. Preheat the pan on medium low heat.
Pour 1/3 cup of batter per pancake into the pan and top each with a few blueberries before flipping.