Step into the kitchen and create a heavenly puffy magical creation. These are called Gorditas de Nata, a Mexican street food found at carnivals, street fairs or other stands in Mexico. They look like huge puffy pancakes. They slice into them like you would a biscuit and slather on Nutella or other toppings. The direct translation for my variety today of Gorditas de Coco would be a Coconut Cream Biscuit. I liked Fat Pancake Biscuits but call them as you will. "Gordita" means fatty or chubby as is seen in the thickness of these magical cakes. ​
They are soft, have a distinct sweet scent. Traditionally they are made with nata the fat that rises to the top of the milk when boiled, others usually use clotted cream as a substitute, so since it is the fat that rises to the top I chose coconut cream. When you refrigerate a full fat can of coconut milk the fat rises to the top, so we will use that in this recipe and it works wonders.
When you make them you'll likely have eyes glancing your way to see how they're coming, or visitors to see if any need testing, they disappear quickly, this recipe is a half batch so feel free to double this bad boy. They are seriously so delicious, you have to try! Get the recipe below. ​
Fat Pancake Biscuits (Coconut Cream Biscuits)
Yield: 7-8
ingredients:
- 1/2 Cup Coconut Cream (3.5 oz or 100 g)
- 1 Tbsp Vegan Egg Replacer or Flax Meal
- 3 Tbsp Water
- 1/2 tsp Pure Vanilla Extract
- 1/4 Cup Agave or Pure Maple Syrup (3 oz or 87.5 g)
- 2 Cups All Purpose Flour (Sub: Wheat or GF APF) (250 g / 8.8 oz)
- 3/4 tsp Baking Powder (aluminum free)
- 3/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 tsp Cinnamon
instructions:
How to cook Fat Pancake Biscuits (Coconut Cream Biscuits)
Peaceful Preparaion
- Combine the vegan egg replacement and water together, mix well, set aside to congeal for 3-5 minutes.
- Whisk the coconut cream in a medium size bowl until fluffy.
- Add the congealed vegan egg mixture and vanilla, mix well.
- Add the sweetener and mix.
- Sift in the dry ingredients and mix together until the spoon is very hard to work with. Lightly grease your hands and kneed the dough by hand until soft and supple. I did this in the same bowl, bakers choice.
- Cover the bowl with a lid, place it in the fridge for 30 minutes, up to overnight.
- Lightly flour a clean surface, roll / spread the dough until it is .4 inches or 1 cm thick. Cut with a cookie cutter or mason jar lid. Lightly flour each round, set aside.
- Heat a nonstick pan over the lowest possible heat. Once the pan is hot, add the pancake biscuits to the pan. Cook for 5 minutes. Flip. Cook for 5 minutes. Proceed to do this until they are fully cooked. Mine took a little while. The key is a low heat. Once puffy and cooked throughout, slice into them fill with a vegan nutella, caramel spread, jam, maple syrup, breakfast fillings, etc. Enjoy!!!
Gorditas de Coco
ingredients:
- 200 gramos crema de coco
- 1 cucharada harina de linaza
- 3 cucharadas de agua
- 1/2 cucharadita extracto de vainilla
- 87.5 gramos jarabe de agave o azúcar de caña
- 250 gramos harina de trigo (o integral or sin gluten)
- 3/4 cucharadita polvo de hornear
- 3/4 cucharadita bicarbonato de sodio
- 1/4 cucharadita sal de mar
- 1/4 cucharadita canela molida
instructions:
How to cook Gorditas de Coco
Preparación pacÃfica:
- Mezcla harina de linaza y agua. reservar durante 3 a 5 minutos para espesar.
- En un tazón grande, coloca las crema de coco, bate hasta que se esponjen un poco. Agrega los huevo vegana y la vainilla, mezcla bien. Cuando estén bien incorporados, agrega el jarabe de agave y mezcla.
- En un tazón mediano, cernir la harina junto con el polvo de hornear, el bicarbonato de sodio, la sal y la canela. Agrega poco a poco a la mezcla de ingredientes lÃquidos. Mezcle con una cuchara hasta el punto en que sea imposible seguir mezclando con facilidad; es momento de seguir mezclando con las manos hasta que la masa quede suave y lisa.
- Cubre la masa con un tapa y refrigera por lo menos 30 minutos; o toda la noche.
- Enharina una superficie plana. Saca la masa del refrigerador y extiende sobre la superficie enharinada. Amasa hasta llegar a 1 cm de grosor. Con un cortador de galletas redondo de 7 cm de diámetro, corta las gorditas.
- Calienta un sartén antiadherente a fuego lento (muy bajo), coloca las gorditas y cocinar para 5 minutos, vuelta. Continúe cocinando por 5 minutos, voltear, cocinar por 5 minutos y voltear. Hasta que se cueza todo. Continua con el resto de la masa.
- Puedes cortarlas por la mitad y untar algún relleno como mermelada, Nutella hecho vegana, chocolate, etc.
- ¡A disfrutar!
Notes: Adapted from Sweet Cannela - gracias!
