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
Fluffy Japanese 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
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Beat egg whites until fluffy peaks form.
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Whisk together egg yolks, sugar, cashew milk, flour, baking powder, salt, and vanilla.
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Fold egg whites into your mixture.
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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.
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Pour 1/3rd cup of water around the edges of the pan. This will steam the pancakes.
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Cover pan with lid and let cook for 4 minutes.
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After those 4 minutes, flip over rings and cook for another 4 minutes covered.
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Serve with fruit, butter, and/or maple syrup!