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Fluffy Japanese Pancakes

March 5, 2018 by Chef T


Do you ever dream of eating pancakes fluffy enough to sleep on? That has been my dream since I first saw Japanese pancakes. They have been trending lately, so we finally thought we would give them a try.

First thing I noticed was that I needed much more liquid than I thought. The gluten free flour absorbs liquid much more than your average flour. It may seem too watery at first, but I guarantee you that it will thicken up in a couple minutes.

Don’t have a biscuit mold? We made a bunch of rings out of foil instead. Make sure that they are at least two layers thick or they will be too flimsy! This makes 8 pancakes, each 2 inches in diameter and 2 inches deep.

Keep your syrup on your pancakes, not the floor,
Your favorite alternative chefs, K & T


Print

Fluffy Japanese Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 Fluffy Pancakes

Ingredients

  • 4 egg whites
  • 2 egg yolks
  • ¼ cup coconut sugar
  • 1 ½ cup cashew milk
  • 1 ½ cup gluten free all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla

Instructions

  1. Beat egg whites until fluffy peaks form.
  2. Whisk together egg yolks, sugar, cashew milk, flour, baking powder, salt, and vanilla.
  3. Fold egg whites into your mixture.
  4. Heat up medium pan over LOW heat. Place biscuit rings or foil rings into pan and fill each ring with about ½ cup of batter.
  5. Pour 1/3rd cup of water around the edges of the pan. This will steam the pancakes.
  6. Cover pan with lid and let cook for 4 minutes.
  7. After those 4 minutes, flip over rings and cook for another 4 minutes covered.
  8. Serve with fruit, butter, and/or maple syrup!

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Filed Under: 10 Ingredients or Less, Breakfast, Brunch, Dairy Free, Gluten Free, Grain Free, Oil Free, Recipe, Refined Sugar Free, Soy Free, Sweet, Vegetarian Tagged With: 10 ingredients or less, breakfast, brunch, dairy free, gluten free, pancakes, refined sugar free, sweet

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