My Grampa loved pancakes…everyone loves pancakes, but he was wild about them. Especially during the last year of his life when not much appealed to him except clams and pancakes, he ate a lot of both! I remember him not being interested in eating much, but his eyes would light up like child on Christmas when we would decide upon pancakes for a meal. If left to his own devices, Bisquick it would be, but I seldom left him to his own devices. These pancakes are unique in that they have whipped egg whites folded in, which makes for a heavenly, light-weight batter. And, of course, they got a healthy make-over with whole wheat flour & fresh fruit & nuts…but the white chocolate chips might be a disqualifier!
1 Cup Almond Milk
4 eggs, separated
1/2 cup cake flour
1/2 cup whole wheat flour
2 tablespoons flaxseed meal
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup blueberries
1/2 cup white chocolate chips
1 cup toasted unsweetened coconut flakes + 1/2 cup toasted hazelnuts (set oven to 350, spread on baking sheet, bake 10 minutes or until toasty)
homemade whipped cream
1) Combine egg yolks and almond milk; combine dry ingredients in a separate bowl. Mix together well.
2) Whip egg whites in a very clean bowl (it is a good idea to wipe bowl with a little lemon juice to ensure there is no oil leftover from previous kitchen adventures) until stiff and foamy, but not as dry as for a meringue.
3) Fold egg whites completely into your other mixture, and add blueberries and chocolate. Ladle scoops of batter onto a lightly greased frying pan set over a medium heat. I noticed it is best to flip these pancakes just before the surface is covered in bubbles (the usual indicator that it is time to flip in traditional pancake recipes).
4) Serve topped with whipped cream, additional blueberries, and a sprinkle of toasted coconut & hazelnuts.