Fluffy Japanese Pancakes with Grilled Nectarines
Servings: 6
Ingredients
- 3/4 cup all-purpose flour
- 1 1/2 tbsp powdered sugar
- 2 tsp baking powder
- sprinkle of salt
- 2/3 cup vanilla soy milk
- 2 tbsp Barleans butter-flavored coconut oil melted
- 1/2 tsp pure vanilla extract
- 1 large egg yolk + 2 egg whites
- ~1/4 tsp cream of tartar
- 2 nectarines sliced
- maple syrup optional
Instructions
- Whisk the flour, powdered sugar, baking powder and salt together in a large bowl.
- Whisk the soy milk, melted coconut oil, vanilla extract, and egg yolk together in a separate bowl.
- Beat together the egg whites + cream of tartar until stiff peaks form (~2min), then stir the milk mixture into the flour mixture until combined.
- Gently fold in the beaten egg white mixture.
- Ladle ~1/4 cup of batter onto a nonstick skillet and cook for 2-3 minutes or until bottom is golden in color, then flip and cook for ~1 min on the other side.
- On a grill pan, add sliced nectarine and cook for a few minutes until softened.
- Serve together with maple syrup (if desired).
Notes
If you have ring molds, ladle the batter into the ring mold and cover the skillet with a lid. You'll want to cook it until the batter rises to the top of the ring molds. After the bottom gets golden, flip the pancake and cook for ~5 min, then transfer to a plate.
(P.S. Serving size says 6, but this recipe basically makes ~10 thin or 4 thick pancakes!)