Despite their name, pancakes don’t actually taste like cake…right?
So so so so so wrong. This pancake stack tastes like cake. It tastes like a six-layer black forest cake, and it’s absolutely d-e-l-i-c-i-o-u-s.
Oh, and did I mention that these pancakes are gluten free? And oil free? And super healthy? And there’s a vegan option too?
The pancake stack has chocolate pancakes. I separated the egg white from the egg yolk, and whipped the egg white until it could hold stiff peaks, and it made a pretty huge difference. I watched the pancakes cook, and was fascinated at how many bubbles popped up. The more bubbles -> the fluffier the pancake. Essentially, you could substitute in a chia egg or flax egg, but if you’re not a vegan, I would recommend using the egg white method.
The chocolate pancakes are layered with sweetened coconut cream. If you’re a pro at pancake stacking, I would recommend layering in pitted, halved cherries, or chopped cherries. I started too, but I knew that if I added cherries to every layer, the stack would probably topple over. If you’re like me, then just add the cherries on while you’re eating the stack, or make two smaller stacks.
Told you they were fluffy.
Notes: The recipe can be made vegan by using a chia or flax egg, though if you’re not a vegan, I would recommend following the recipe as it is. Also, if you can’t get coconut cream, just place a can of coconut milk in the fridge overnight and use the creamy, white part that separates from the watery part
Coconut Flour Black Forest Pancakes
Makes 6 pancakes, one stack (one large serving)
- 1/2 cup coconut flour
- 2 tbsp cacao powder
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tbsp honey (or other sweetener)
- 1/2 cup milk of choice
- 1 egg, separated
- 1 can of coconut cream (mine was 146ml)
- 2-4 tsp honey (or sweetener of choice), to taste
- Cherries (approx 10)
- Chocolate shavings (to garnish)
- In a medium sized bowl, combine the coconut flour, cacao powder, sea salt, and baking powder
- Stir in the honey, milk, and egg yolk (or flax/chia egg) until just combined
- In a separate bowl, whisk the egg white until stiff peaks form
- Gently fold the egg white into the mixture
- Heat a non-stick pan over medium-low heat
- Spoon about 2-3 tbsp of the pancake batter onto the pan and cook for 1-2 minutes, until the bottom is cooked
- Flip the pancake over and cook for an additional minute or so
- Transfer the pancake onto a plate and repeat steps 6-7 until you’ve cooked all the pancakes
- In a medium sized bowl, use a balloon whisk or a hand mixer to whisk the coconut cream with the honey until fully combined
- Place a pancake on a plate, and spoon a tablespoon or so of the coconut frosting over the pancake. Spread it out evenly
- Place another pancake on top of the frosting, and continue layering, finishing with the coconut cream
- Top with fresh cherries and chocolate shavings