Today I’m sharing a delicious recipe for dairy-free Japanese Fluffy Pancakes with Coconut Cream. These pancakes are so light, fluffy, and thick. Perfect for breakfast or dessert. They pair wonderfully with the vegan coconut cream, peaches and mint. This recipe only takes 30 minutes and is simple to make if you follow the instructions.
For this recipe, I’m using Conestoga Farms Free Range Eggs. I love using their eggs because they are from local Ontario farmers #supportlocal. By choosing eggs by Conestoga Farms, you’re choosing wholesome, local eggs produced by proud Ontario farmers and their families. Their eggs are certified local by Foodland Ontario. Look for the logo on the carton so that you know you’re supporting your local Ontario egg farmers.
Their products include premium eggs in Free Run Omega-3, Free Range, Organic and Hard Boiled and Peeled. These eggs are produced by Local Southwestern Ontario Farmers and distributed by Gray Ridge Egg Farms.
Conestoga Farms is proud to work with Gray Ridge Egg Farms in the distribution of eggs to fine retailers across the province. They are also proud members of Egg Farmers of Ontario and Egg Farmers of Canada, ensuring safe, quality egg production practices from the farm to the carton and beyond. For more information visit, www.conestogafarms.com
I wanted to thank Conestoga Farms for sponsoring this recipe so that I could share it with you.
Well I hope you enjoy this recipe. If you do, please share it with your family and friends! If you end up making the recipe and take a snapshot of it, tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Have a great day!
Disclaimer: This recipe was kindly sponsored by Conestoga Farms.
Fluffy Japanese Pancakes with Coconut Cream Recipe (Vegetarian, Dairy-free)
Yields 6 pieces
Ready in 30-35 minutes
4 free-range Conestoga Farms eggs yolks
2 tbsp oat milk
2 tsp vanilla extract
8 tbsp 1 tsp all-purpose flour
1 tsp baking powder
4 free-range Conestoga Farms egg whites
3 1/3 tbsp cane sugar
Avocado oil for cooking
Fat portion from 500 ml can of coconut milk, do not use the liquids (save for another recipe)
1/4 cup vegan icing sugar
Required: Hand mixer or cake stand mixer
In a mixing bowl, add coconut fat and icing sugar. Whisk with a hand mixer at a high speed for 5 minutes until thick. Refrigerate.
In another mixing bowl, whisk the egg yolks until broken. Whisk in oat milk. Followed by vanilla extract until well combined. Sift in all-purpose flour and baking powder and whisk well.
In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually add about 1 tsp of cane sugar to the egg whites, whisk again. Repeat process until there is no sugar left and stiff peaks have formed.
Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.
Gently whisk meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
In a non-stick griddle set on low heat, lightly grease with avocado oil. Once griddle is hot, ladle about 1/4 cup of pancake mixture. To the same, pancake add another 1/4 cup of the mixture on top to add height to pancake.
Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Cook pancakes for 5-6 minutes on each side until golden brown. Serve with whipped coconut cream, peaches and mint.