Choco pancakes
Mix the flour, yeast, erythritol and cocoa in a bowl.
Separate the egg whites and yolks. Mix together the yolks, vanilla extract and cream. Then add this mixture to the dry ingredients.
Beat the egg whites with the salt and the cider vinegar. During this time, the mixture thickened by the absorption of liquids by the coconut flour. Add the almond milk and mix. The preparation becomes more liquid.
Incorporate the beaten egg whites into the liquid preparation.
Cook the pancakes over medium heat. Flip them when bubbles starts to appears on the top of the batters (be careful, these pancakes are more fragile than the normal ones)
Tip: Add a tablespoon of water in the pan after pouring in the batter and place a lid on it. The water vapor will help keep the pancakes moist and therefore obtain a more pleasant texture.
Ingredients
Directions
Mix the flour, yeast, erythritol and cocoa in a bowl.
Separate the egg whites and yolks. Mix together the yolks, vanilla extract and cream. Then add this mixture to the dry ingredients.
Beat the egg whites with the salt and the cider vinegar. During this time, the mixture thickened by the absorption of liquids by the coconut flour. Add the almond milk and mix. The preparation becomes more liquid.
Incorporate the beaten egg whites into the liquid preparation.
Cook the pancakes over medium heat. Flip them when bubbles starts to appears on the top of the batters (be careful, these pancakes are more fragile than the normal ones)
Tip: Add a tablespoon of water in the pan after pouring in the batter and place a lid on it. The water vapor will help keep the pancakes moist and therefore obtain a more pleasant texture.