I found this recipe on pinterest. It’s called Cloud Pancake. It required whipping egg whites and basic ingredients. I missed the part of cooking it on the stovetop for a few minutes. I don’t see why that’s necessary though because the pan has already been heated in the oven. Soooo….it never deflated which is a good thing and this thing is HUGE!! Huge works for this foodie. I love volume and could never look at a tablespoon of anything and be satisfied. I used 1/2 tablespoon of coconut oil instead of a whole tablespoon of butter that the recipe called for. I also used half whole wheat flour and half white flour for the 1/4 cup of flour. I also used coconut milk instead of cow’s milk. If you’ve been following my blog you know that I picked up several containers of strawberries and 3 half gallons of coconut milk so of course I had to use some in this recipe.
Pic of finished product below
Off to eat!
REVIEW—OH MY GOODNESS!! That was so very yummy! Now I’m sad I messed around with the pancake failure from yesterday. I could have had this one instead. I used a non-stick tfal omelet pan coated with 1/2 tbs coconut oil. I moved the coconut oil around up to the sides of the pan before putting the batter in. I topped the pancake with strawberries and blueberries and put it into the oven. The result was a browned bottom with a fluffy body to the pancake. I topped with a measured 1 tbs of agave maple syrup. This is definitely a keeper. Sadly because of the whipping of the egg whites this will probably be a day off or weekend meal.