Coconut flour is has finally made its way into the mainstream. Once only found in health food and speciality stores, it is now available at most grocery stores at a reasonable price. With more and more people adopting grain free and low carbohydrate diets it's a great alternative to more traditional flours. It's lower carbohydrate, high fibre and even contains a few grams of protein per serving. Because of the high fibre content, this flour is highly absorbent so liquid ratios in recipes often have to be altered and in baking, it requires more eggs for leavening than most other flours. It has a light flavour but most brands do not have an obvious coconut taste.
The following recipe produced about 8 small sized pancakes like you see above. While they are quite fluffy, you will find that they are more dense than a wheat flour pancake and even after cooking will still be quite absorbent - so if you're adding butter and syrup you may find it best to set it on the side and dab in rather than pouring on top.
Combine dry ingredients and mix gently. Add in eggs and mix. Gradually add in the milk. You may find that you don't need the full amount, of you may need a bit more. Let our batter stand for a few minutes, if you need to and then go back to it and add more milk until you get a smooth but pourable texture. Heat the oil in your pan and add batter - a few table spoonfuls makes a good size pancake that are easier to work with. Allow to brown on one side, then flip - unlike wheat pancakes, these won't bubble to let you know when to turn, so you have to keep an eye on them. Top with your favorite fruit or berries or try with pure maple syrup and coconut butter.
Hi, I'm Shara Vickers, a Cape Breton-based Nutritional Health and Fitness Specialist. Please have a look around to find out more about my approach to health and the coaching and consulting services I offer to both local and long-distance clients.