Servings 8 pancakes
Ingredients
Recipe Ingredients:
- 1 1/2 cup all-purpose unbleached flour
- 3 tbsp. powdered sugar
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 1/4 cup Pacific Foods Organic Almond Vanilla Single Serve
- 4 tbsp. coconut oil melted and cooled (plus more for greasing pan)
- 1 egg yolk
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/4 cup maple syrup to serve
- 1/2 cup fresh berries, to serve
- 1/2 cup dairy-free yogurt to serve
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together plant-based beverage, melted and cooled coconut oil, and egg yolk.
- Beat the egg whites and cream of tartar together in a separate bowl with an electric mixer for 2 minutes, or until stiff peaks form.
- Stir the milk mixture into the flour mixture until just combined. Stir in ⅓ of the fluffy egg white mixture into batter. Fold remaining egg white mixture into batter until just combined.
- Grease the inside of mold rings with coconut oil or cooking spray and heat a large nonstick skillet over medium-low heat. Grease nonstick skillet with coconut oil or cooking spray.
- Make the pancakes: add the prepared molds to heated skillet. Carefully fill each skillet with ½ cup pancake batter, filling the mold about halfway. Cover skillet with a lid and cook until the batter rises and is golden on the bottom, about 5 minutes. Using a spatula, carefully flip pancake molds, cover with lid, and cook an additional 5 minutes.
- Transfer mold to a plate and carefully remove ring mold.
- Repeat process with remainder of batter, greasing the skillet and molds with coconut oil or cooking spray again.
- Serve Japanese Pancakes with maple syrup, dairy-free yogurt and berries.
Notes
Special equipment for these Japanese Pancakes are four 3-inch-wide by 2 ½-inch high ring molds.