Queen of the Pancake Factory

I honestly can say that I wake up for pancakes. I literally go to sleep with the taste of my evening pancake still in my mouth just to wake up, work my ass off at the gym and head to work to have my morning pancake for breakfast. This has been my routine now for quite some time. No, I don’t get bored or tired of it because if something is good there is no reason to get bored of it. I actually genuinely don’t understand when people say they have to eat something different every single day – that would truly be physically and mentally tiring to me. I stick to what I know works for my kind of goals and what I like. Sure, I change it around a bit when I feel like it, but for me it’s about consistency and keeping it simple helps with staying consistent. Life is complicated as it is, why make it more so with food – is my motto.

Growing up pancakes were a staple on the weekends – mom would whip up some goodness once in a while. Of course, back then they were quite a bit different than what I make these days. They were called “placki ziemiaczane” which literally translates as “potato cakes”. And yes the main ingredient was a grated potato along with an egg, some flour and a lot of oil for frying – you could make them savoury or sweet. Were they ever greasy, though! So, just judging by the ingredients you could safely assume that I have never made them myself since coming to North America. Today, I make Coconut Pancakes because they fit in with my diet much better than Placki Zmiemiaczane, just look for yourself 🙂

4.0 from 1 reviews
Coconut Pancakes
Nutrition Information
  • Serves: 1
  • Serving size: 1 pancake
  • Calories: 324
  • Fat: 13
  • Carbohydrates: 18
  • Protein: 34
Recipe type: Snack, Breakfast
Prep time: 
Cook time: 
Total time: 
  • 250g liquid egg whites
  • 10 drops of stevia
  • 15g coconut flour
  • 1 tsp baking powder
  • Flavour extract of your choice
  • 20g cashew butter
  1. Pour egg whites and stevia into a food processor and set on high for as long as it takes for the egg whites to form stiff peaks.
  2. Add coconut flour, baking powder and extracts and pulse to incorporate. If you just letting go on high again the mixture becomes watery. If you gently pulse you will retain the airiness of your egg whites and I find that a better batter and a much nicer, fluffier pancake.
  3. Transfer into a heated non-stick pan that you gently sprayed with coconut oil.
  4. Cook for 5 minutes on medium on each side.
  5. Transfer into a plate and drizzle some nut butter on top. I like to sprinkle with some cinnamon and BCAAs for a little icing sugar like taste without the actual sugar 🙂

The blobs is my “drizzled” cashew butter – the home made stuff does not drizzle very well when taken straight out of the fridge, you have to “blob it” rather than drizzle… But that’s ok, because once the heat of the pancake softens the butter you will be able to smudge it all over. You could, of course, leave the cashew butter out on the counter in anticipation of your pancake, for it to soften up a bit. One of the thing I love about this pancake is that it’s huge – it just barely fits on my largest plate. Size doesn’t always matter but in the pancake world the bigger the better 🙂 You see I eat with my eyes just as much as with my mouth – I think it’s true for many, so filling the entire pan with the batter to make a big ass pancake makes more sense to me than frigging around with multiple small pancakes 😉


This is what it looks like in my large frying pan. When I pour in the batter in the pan it only forms a small pancake so I’ll tip and turn the pan as to spread the batter from edge to edge. The most important thing to remember is that you have to let it cook – not because you don’t want to eat a raw pancake but because as anything in the pan you need to keep it undisturbed so that it’s ready for the flip. If you move it too early it is going to be very difficult to flip and have an even pancake. Oh, and you need a good spatula – one that is quite long. And I don’t mean one that has a long handle, I mean one with a long flipping part, for a lack of a better word. When you gently insert the spatula under the pancake (when it’s ready) the tip of your spatula should be reaching the middle of your pancake. You then gently lift the pancake and direct the opposite end towards the area where you inserted the spatula on the pan and gently lay the pancake down on the uncooked side. While you are flipping keep the opposite end of the pancake slightly touching the pan throughout the flipping process. I think this procedure deserves a tutorial, so I might be putting my cinematography skills to work one day to show you exactly how I do it.


The pink colour comes from Strawberry Kiwi Extend BCAAs and the brown is just some cinnamon. I’ve been keeping this recipe very simple without any added syrups or sweeteners. The only sweetener is in the pancake, in the form of liquid stevia.


This one almost looks like a crêpe, but it’s not quite a crêpe. The thickness of this beauty really depends on how much you pulse in the food processor once the coconut flour is added. If you pulse too much the pancake comes out flatter, but if you manage to retain the fluffiness by pulsing only minimally, but still incorporating the coconut flour, the pancake comes out thicker. It really is a skill! In any case, as you can see I eat it with just as much enjoyment – thin or thick. I savour every bite and very morsel as if though it was the last one, because eventually it’s all gone from my plate and then I have to wait to have another one 😉


And this is what it looks like all undressed 😉 It’s quite large! Of course, you can dress it however you want, but your macros will change depending what toppings you choose. You can use berries, syrup, jam, real icing sugar – the possibilities are endless.


A close-up of the pancake getting cooked – as you can see it is quite airy and fluffy sitting there in the pan.

Bon Appétit! 

2 Replies to “Queen of the Pancake Factory”

  1. They look so light and fluffy, very nice

  2. Thanks for reminding me that I haven’t made pancakes in a long time and totally need to 🙂 These look fantastic!

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