How to Make Simple and Easy Delicious Charcoal Bamboo Pancakes

How to make Bamboo Charcoal Pancakes

• 1

  Mix the ingredients

  Sift 180g whole wheat flour, 2.5 teaspoons of baking powder, and 2 teaspoons of bamboo charcoal into a bowl, then add 2 tablespoons of sugar and mix well.

  Next, add 3.5 tablespoons of melted coconut oil, 240ml of almond milk, and 1 egg to the bowl and mix until the batter is well combined.

  Tip:

  • You can use all-purpose flour instead of whole wheat flour if you’re not used to the taste of this flour!
  • If you don’t have almond milk, you can still use regular milk or substitute it with any other nut milk you prefer!

  
• 2

  Fry the pancakes

  Heat a pan on the stove and brush a thin layer of coconut oil (or cooking oil) over it, then wipe with a paper towel to reduce the oil.

  Then, scoop a moderate amount of pancake batter onto the pan, fry for about 2 – 3 minutes, then flip to the other side and fry until the pancake is fully cooked.

  Note: Pour the batter over low heat to ensure the pancake cooks evenly on both sides, from the inside out, without burning!

  
• 3

  Final Product

  The charcoal pancake has a mysterious black color that is extremely attractive, with each layer being soft and fluffy, carrying the fragrant scent of coconut oil, and a surprisingly mild sweetness.

  When eating, drizzle a little syrup or honey over it and add a few blueberries to create a slight sourness that enhances the taste and aroma of the pancake.