Diet Chocolate Coconut Pancakes
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Diet Chocolate Coconut Pancakes
Ingredients
- Milk - 10 fl oz
- Water - 10 fl oz
- Chocolate eggs - 2 pieces
- Glutinous Rice Flour - 9.9 oz
- Corn Starch - 1 tablespoon
- Cocoa Powder - 2 tablespoons
- Sugar Substitute - to taste
- Olive Oil - 1 tablespoon
- Vanillin - a pinch
- Cottage cheese - 14.1 oz
- Desiccated coconut - 0.7 oz
Step by Step guide
Step 1
Whisk the eggs with the sugar substitute and vanillin until frothy.
Step 2
Pour in the milk and water, and whisk again.
Step 3
Mix the flour (250 g) with cornstarch, cocoa powder, and baking powder.
Step 4
Sift the dry mixture into the milk mixture, thoroughly mix with a mixer; if the batter is too runny, add the remaining approximately 30 g of flour.
Step 5
Add a tablespoon of olive oil, mix again, cover, and let it rest in a warm place for about 20 minutes.
Step 6
Cook on a non-stick skillet without oil (I only greased it before the first pancake, absorbed excess oil with a napkin, and then wiped the surface of the skillet before each subsequent pancake).
Step 7
Thoroughly mix the batter each time before pouring it onto the skillet (I used a ladle, filled it about halfway, and evenly spread it across the skillet by tilting it in a circular motion).
Step 8
Pour 100 ml of boiling water over the shredded coconut and let it steep for about 10 minutes.
Step 9
Add the sugar substitute and the steeped shredded coconut (drain the water first) to the cottage cheese, and mix well.
Step 10
Spread the filling over the pancakes and roll them up; each pancake can be cut in half.
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