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 10
Spread the filling over the pancakes and roll them up; each pancake can be cut in half.
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.
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