Coconut Soufflé Pancakes March 24, 2020 by Jill Foucre 5 Comments Coconut Soufflé Pancakes 2020-03-25 02:10:50 Print Pancakes ¾ cup coconut flour ½ cup tapioca flour ¼ cup almond flour 3 eggs, separated 1 ½ teaspoon xanthan gum 2 cups buttermilk 2 tablespoons sugar 1 teaspoon vanilla Whipped cream 1 cup heavy cream 1 teaspoon coconut extract 2 tablespoons powdered sugar Pineapple ¼ cup fresh pineapple, cut into small cubes ½ tablespoon butter 1 teaspoon brown sugar Pinch salt ¼ cup macadamia nuts, coarsely chopped Maple Syrup For the pancakes In a mixing bowl combine 3 egg yolks and buttermilk, whisk until foamy. Sift in the coconut flour, almond flour and tapioca flour. Using a spatula to fold the dry into the wet ingredients. Add in the xanthan gum and vanilla. Set this batter aside. In a separate bowl whisk the egg whites until foamy. Add in the sugar and whisk until sift peaks form. Slowly fold the whipped egg whites into the batter being careful not to deflate the egg whites. Once the batter is folded together heat a 10” non-stick sauté pan over medium low heat. Add about a tablespoon of the batter to the pan, you should be able to get three pancakes in a 10” pan. Once you make three tablespoon size pancakes go back to the first pancake and put a second tablespoon of batter on the top of the pancake. Repeat for the other two pancakes. Drop 2 teaspoons of water in the middle of the pan and cover the pan with a lid. Allow the pancakes to cook about 6-8 minutes before lifting the lid and turning the pancakes. They should be golden brown before you flip them. After you flip all three pancakes add another 2 teaspoons of water to the pan and cover with a lid. Allow the pancakes to cook another 6-8 minutes. Remove the cooked pancakes to a warm serving plate while you cook more batches of the pancakes. While the pancakes are cooking prepare the caramelized pineapple. In a sauté pan add the butter. Add in the diced pineapple and pinch of salt. Add the brown sugar and stir to coat. Cook the pineapple until it starts to turn golden brown, about 5 minutes. Remove from heat and set aside until ready to serve. To finish the pancakes, make a coconut whipped cream. In a bowl add the heavy cream and whip with a whisk attachment on a stand mixer or with a hand mixer. Once the heavy cream is bubbly add in the powdered sugar slowly. Once all the powdered sugar is added pour in the coconut extract. Whip until peaks form in the cream. Top with cooked pancakes with the caramelized pineapple, crushed macadamia nuts and coconut whipped cream. Finish with a drizzle of maple syrup. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Linda Schmidt says May 1, 2020 at 10:34 pm What does the Xanthum gum do for the pancakes? I know it’s used as a thickener. Have never seen it in a recipe like this. Thanks! Reply
Jenny Chang says May 5, 2020 at 4:16 pm Hi Linda, We checked with the chef who made these pancakes for us and her response was that it acts as the baking powder for gluten free flours. Hope that answers your question. Reply
Teresa Anita-Elizabeth Ames says September 9, 2020 at 10:02 am Yes correct since there is no gluten strands in these flours it helps bind therefore rise. Reply
Alison says July 30, 2020 at 10:39 pm Thank you for this gluten-free recipe! I will give it a try after I source all of the ingredients in a few weeks. Reply
Teresa Anita-Elizabeth Ames says September 9, 2020 at 10:01 am If you have an Asian store you can get these flours very easy. Typically cheaper since they cook with these products often. Reply