Diet chocolate-coconut pancakes

10 servings

90 minutes

Dietary chocolate-coconut pancakes are a tender and aromatic dessert that combines rich chocolate flavor with delicate coconut sweetness. Their feature is low-calorie ingredients that allow you to enjoy the treat without guilt. The recipe's origin is inspired by the trend of healthy desserts popular in modern American cuisine. Light and airy, these pancakes are perfect for breakfast or a snack, and the combination of cottage cheese and coconut flakes gives them a unique texture and rich taste. They are good as a standalone dish but also pair excellently with berries or nuts. Thanks to the absence of sugar and the use of healthy alternatives, the pancakes are suitable for people following proper nutrition. They can be served hot from the pan or slightly cooled while enjoying their rich and harmonious flavor.

Energy value per serving

• Calories: 234.6
• Proteins: 12.4g
• Fats: 8.4g
• Carbohydrates: 27.3g

Ingredients

• Milk: 300 ml
• Water: 300 ml
• Chicken egg: 2 pc
• Rice flour: 280 g
• Cornstarch: 1 tbsp
• Cocoa: 2 tbsp
• Sugar substitute: to taste
• Olive oil: 1 tbsp
• Vanillin: pinch
• Cottage cheese: 400 g
• Coconut flakes: 20 g

Cooking steps

1. Beat the eggs with a sugar substitute and vanillin until frothy.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar substitute:  to taste
   • Vanillin:  pinch

2. Pour in milk and water, whisk.

   Required ingredients:

   • Milk: 300 ml
   • Water: 300 ml

3. Mix 250 g of flour with starch, cocoa, and baking powder.

   Required ingredients:

   • Rice flour: 280 g
   • Cornstarch: 1 tablespoon
   • Cocoa: 2 tablespoons

4. Sift the dry mixture into the milk mixture, mix thoroughly with a mixer; if the dough is too runny, add the remaining ±30 g of flour.

   Required ingredients:

   • Rice flour: 280 g

5. Add a tablespoon of olive oil, stir again, cover with a lid, and let it sit in a warm place for 20 minutes.

   Required ingredients:

   • Olive oil: 1 tablespoon

6. Fry in a non-stick pan without oil (only greased before the first pancake, absorbed excess with a napkin and then wiped the pan surface before each subsequent pancake).

7. Mix the batter thoroughly each time before pouring it into the pan (I used a ladle, filled it about halfway, and evenly spread it in the pan by tilting it around).

8. Pour 100 ml of boiling water over the coconut flakes and let it steep for about 10 minutes.

   Required ingredients:

   • Coconut flakes: 20 g

9. Add a sugar substitute and drained coconut flakes to the cottage cheese, and mix well.

   Required ingredients:

   • Sugar substitute:  to taste
   • Coconut flakes: 20 g

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