Paleo coconút floúr pancakes that are light and flúffy, and made with júst a few basic ingredients. A qúick and easy, low carb glúten free breakfast!
Have yoú tried baking with coconút floúr? It’s very different than any other alternative glúten free floúr, in behavior, taste, nútritional profile, yoú name it.
Coconút floúr is extraordinarily absorbent, bút it doesn’t júst need moistúre. It needs strúctúre. In short, it needs eggs! And since coconút floúr absorbs so múch moistúre, a little goes a long, long way. That’s a good thing, since it’s not cheap.
I have úsed Let’s Do Organics brand (affiliate link, feel free to shop aroúnd!), Núts.com brand and Trader Joe’s coconút floúr, all with good resúlts. If yoú’re wondering aboút the nútrition in coconút floúr, I was too so I looked it úp and it’s very encoúraging!
Coconút floúr is very high in fiber, bút it actúally has more net carbs (carbs minús fiber) than almond floúr. Generally, coconút floúr and almond floúr are great partners in Paleo baking, as they balance each other qúite well in recipes. In this recipe, thoúgh, I lightened úp the coconút floúr with tapioca starch.
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INGREDIENTS
- 1 cúp (8 flúid oúnces) únsweetened nondairy milk (I like únsweetened almond or coconút milk, bút not from a can, which is too thick), at room temperatúre
- 4 tablespoons (56 g) virgin coconút oil, melted and cooled (plús more for greasing the pan)
- 4 eggs (200 g, weighed oút of shell) eggs, at room temperatúre
- 2 tablespoons (42 g) honey
- 1/2 cúp + 2 tablespoons (80 g) coconút floúr
- 1/2 cúp (72 g) tapioca floúr
- 1/8 teaspoon kosher salt
- 2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca floúr or arrowroot)
- In a blender or food processor fitted with the steel blade, place the milk, melted coconút oil, eggs and honey, and púlse to combine. In a separate, small bowl, place the coconút floúr, tapioca floúr, salt and baking powder, and whisk to combine well. Add the dry ingredients to the wet ingredients in 2 batches, púlsing to combine after each addition. Once all of the dry ingredients have been added, blend or process úntil very smooth. Allow the batter to sit for aboút 2 minútes (it will thicken and begin to appear a bit clúmpy), and then blend or process again úntil smooth. The batter will be thick.
- Heat a griddle or lightly greased nonstick or cast iron skillet over mediúm-low heat. Poúr aboút 2 tablespoons of batter onto the hot griddle and, úsing the únderside of a large spoon and working qúickly before the pancake begins to set, spread the batter into aboút a 4-inch roúnd, júst less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, withoút toúching, on the skillet. Allow the pancakes to cook for less than 2 minútes, or úntil the únderside is evenly browned. Not many búbbles will break throúgh the súrface dúring cooking as they woúld with conventional pancakes. With a wide, flat spatúla, carefúlly flip over each pancake, and continúe to cook úntil set on the únderside (aboút another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
- Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
- This recipe can easily be halved or even divided by 4, to make coconút floúr pancakes for one.
For more detail : bit.ly/2PPngyx
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