I came across coconut flour in the organic section of my local grocery store a few weeks ago, and being the extremist that I am on most days, I had to have it immediately. I just didn’t know what I would use it for. When it comes to the healthy section of grocery stores, I’m like a kid in a candy store! ‘Wow, coconut flour? I love the idea of that.’ It had me thinking, its amazing how the health/food industry has evolved over the past few years. Is coconut flour new or am I late to the party? Either way, I appreciate the endless options there are for flour these days. Quinoa flour, Almond flour, Chickpea flour, Rice Flour, Tapioca flour? Really? The list goes on! I love it!
By the time I got home, I decided I would start with something simple, some pancakes! But boy did I learn, while coconut flour is a great alternative to white flour, you have to make some adjustments to the other ingredients to ensure the perfect fluffy texture. This took trial and error.
Here’s how to do it right the first time:
- 4 eggs
- 1 almond cup milk
- 2 teaspoons vanilla extract.
- 1 tablespoon honey or a pinch of stevia.
- 1/2 cup coconut flour.
- 1 teaspoon baking soda.
- 1 teaspoon of baking powder.
- 1/2 teaspoon sea salt.
- 1/2 teaspoon of vanilla extract.
- 1/4 teaspoon of cinnamon.
- 1 teaspoon of maca root powder.
- Mix dry ingredients together in a mixing bowl.
- Add the wet ingredients to the mixture.
- Mix well. The texture should be not too thick but definitely not runny. If too runny, add a bit more flour.
- Add butter or coconut oil to a heated pan.
- Pour portions of the batter into the pan. Cook for 3-4 minutes per side or until bubbles start to form.
- Add coconut whip cream, top with berries, cacao nibs and coconut flakes.
- Enjoy it!