I used to think the best thing about Summer was the fact that consuming coconut butter wouldn’t result in bent and broken spoons. However, after this ridiculous heatwave- I wouldn’t mind borrowing some snow from the Northern Hemisphere, combining it with what we have here, and creating the perfect balance.
Besides strutting about looking like a glistening Adonis (thanks to sweat, not body oil), my tastebuds have been gravitating towards cheese and butter. And no, I have not suddenly turned into Julia Childs. Or Paula Deen. Besides eating expired cereal, cheese and garlic flatbreads and anything else I might find in my pantry, savoury pancakes have become a new addition.
What started with a basic experiment, soon turned into testing new add ins and switching the cheese component. Today, I have one up on the Sweet Potato and Cheddar pancakes I posted last week- I present the Melted Goat Cheese and Chives pancakes. I was inspired by my favourite potato chips growing up- Cheese and onion and Sour Cream and chives. Combined these four necessary ingredients in a fluffy batter and voila- my newest pancake obsession.
These pancakes are fluffy, filling and the embedded with the salty, melted goodness of the crumbled goats cheese. It has the added veggie boost thanks to the shredded cauliflower and zucchini. Topped with extra goats cheese and sriracha and voila- you have a quick, healthy but most importantly, delicious meal stacked in front of you.
Melted Goat cheese and chives pancakes
Serves- 1 (5-6 large pancakes)
- 1/4 cup coconut flour
- 1/4 tsp baking powder
- 4 egg whites
- 1/4-3/4 cup milk of choice
- 1/2 cup grated cauliflower (liquid squeezed out)
- 1/2 cup grated zucchini (liquid squeezed out)
- 1/4 cup crumbled goats cheese (can sub for feta cheese)
- 1/2 tsp chives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- Goats cheese for topping
- In a mixing bowl, sift through the coconut flour and baking powder to avoid clumps. Add in the egg whites and mix until well combined.
- Add in the grated cauliflower, grated zucchini, chives, onion powder, garlic powder and cayenne pepper. Ensure the batter is fully incorporated. Slowly add in the milk 1/8 cup at a time until the batter is quite thick (Depending on the milk you use and brand of coconut flour, it could be up to 3/4 cup). Stir through the crumbled goats cheese.
- While allowing the batter to sit, heat a frying pan on low heat and cover with oil or cooking spray. Once hot, pour 1/4 cup portions onto the pan and cover. After bubbles start to form, flip the pancakes and allow them to cook for an extra 2 minutes, or until golden. Repeat the process until the batter is used up.
- Top with extra goats cheese, sriracha or eaten as it is!
Note- If you don’t have coconut flour, you can use oat flour or another standard flour. However, you will need to decrease the egg whites to 2 (or 1 whole egg) and increase the milk to a full cup. The shredded veggies are completely optional, I just wanted them to be more dense to satisfy for a full meal.
Hope you all have a safe start to the weekend and take the time to do something nice for yourself. Like plan a trip to Australia.
Feel free to join in this week’s Spill it, Sundays which is all about music tastes…where my ulterior motives for this theme MAY be due to a need to update my ipod. Oops.
What is your ideal way to combat the heat?
Curried cauliflower pancakes…Yay or Nay?
What is your favourite potato chip flavour?
What is something your pumped for this weekend?
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