If you want to start your morning nicely – start with these pancakes. They are truly delicious, possess a wonderful subtle coconut flavour and a great deal of fluffiness. Besides, they are really easy to make and require only 30 minutes of your time. In the past couple of weeks I made them about 8 times, but still, I would like them for breakfast EVERY single morning.
When I was small, my grandma would make the fluffiest pancakes for me and my sister, that turned out pretty thick, yet soft and tender. I remember those sunny mornings, my grandma at the stove with a heavy black cast iron skillet, and on the table, a stack of bright sunny pancakes with that appetising bubbly pattern on them. Unfortunately, I did not write my grandma’s recipe from her words.
Living gluten free for some time by now, I have to admit – it’s not that easy to get that fluff in your pancakes, not that easy! This recipe though, has a secret ingredients that delivers it – beaten egg whites.
Start with the egg whites – beat them with a hand mixer for several minutes, until soft peaks form.
Then, mix all other ingredients, except for chocolate chips and egg whites, in one single bowl. After that, mix in the whites and chocolate chips. Pretty easy!
The only trick about this recipe is that you have to be real gentle mixing in the egg whites into the batter. Use the hand whisk to do that, mix slowly and gently until the whites are fully incorporated into the batter. You will see how fluffy it will become.
I have to say – these are truly the fluffiest gluten-free pancakes I managed to make. Just look at that fluff!
One more thing – I use Jerusalem artichoke (earth pear) syrup as a sweetener in this recipe and a lot in general, simply because it is more available and affordable than other types of natural syrup sweeteners, here where I live. Luckily, it also has a low glycemic index and contains inulin, which is known to promote digestive health. Nonetheless, whenever you see me use Jerusalem artichoke syrup, just know it’s not some fancy ingredient you can not go without, simply replace it with your favourite natural syrup.
Tender and Fluffy Coconut Chocolate Chip Pancakes
- 2 egg whites
- 1 1/4 cup (280 ml) coconut milk (not full fat, in the carton)
- 3/4 cup (112 grams) gluten free flour (all purpose, of your choice)
- 1/4 cup (32 grams) coconut flour
- 1 tsp baking powder
- 3 tbsp Jerusalem artichoke syrup (maple syrup/coconut nectar/agave syrup works just as well)
- 3 drops vanilla extract
- 1/4 tsp salt
- olive oil (for the cooking)
- 1 oz (30 g) dairy free dark chocolate chips
- Separate egg whites from yolks (I always just use the halves of the egg shell to do that). In a small container with high sides, beat the egg whites with a hand mixer, until soft peaks form (about 2 minutes). Set aside.
- Into a large bowl, pour the coconut milk, add gluten free flour, coconut flour, baking powder, syrup, vanilla extract, salt, and mix well thoroughly with a hand mixer.
- With a spoon, transfer egg whites into the bowl with the batter, and gently mix them into the batter with the hand whisk. Do not beat them in with the mixer or you will loose half the fluff. Mix slowly and gently, until the batter is homogenous. It will be quite fluffy.
- Mix in the chocolate chips, gently, until well incorporated into the batter.
- Heat a non stick skillet on a medium high heat, grease it with a little bit of olive oil. Use a large spoon or ladle to spread the batter on the skillet and form pancakes. Bake each pancake for about 2 minutes on each side. Flip when bubbles appear on the surface of the pancakes, and the batter is a little cooked through. Also, check the downside of the pancakes as to not let them burn.
- Serve with berries and/or maple syrup. Enjoy the start of your day!
- Coconut flour in these pancakes makes them harder as they cool down completely. So if you don't finish the whole batch in one seating (like it happens in my family), heat the leftovers in the microwave just for 3o sec, prior to serving.
- If you want the beautiful bubbly pattern on your pancakes, grease the skillet with olive oil prior to baking each batch of pancakes.