Fluffy Coconut Flour Pancakes #pancakes #coconut #cake #dessert #recipes

Paleo coconut flour hotcakes that are light and cushy, and made with only a couple of essential fixings. A snappy and simple, low carb gluten free breakfast!

Have you had a go at preparing with coconut flour? It's altogether different than some other elective gluten free flour, in conduct, taste, nourishing profile, and so on.

Coconut flour is uncommonly retentive, yet it doesn't simply require dampness. It needs structure. So, it needs eggs! Furthermore, since coconut flour assimilates so much dampness, a little goes a long, long way. That is something worth being thankful for, since it's not modest.

I have utilized Let's Do Organics brand (offshoot connect, don't hesitate to look around!), Nuts.com brand and Trader Joe's coconut flour, all with great outcomes. In case you're pondering about the nourishment in coconut flour, I was as well so I found it and it's exceptionally reassuring!

Coconut flour is extremely high in fiber, however it really has increasingly net (carbs short fiber) than almond flour. By and large, coconut flour and almond flour are incredible accomplices in Paleo heating, as they balance each other very well in plans. In this formula, however, I helped up the coconut flour with custard starch.

Also try our recipe : S'more Bars #dessert #bars #cake #pumpkin #recipes

INGREDIENTS

1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
4 eggs (200 g, weighed out of shell) eggs, at room temperature
2 tablespoons (42 g) honey
1/2 cup + 2 tablespoons (80 g) coconut flour
1/2 cup (72 g) tapioca flour
1/8 teaspoon kosher salt
2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

DIRECTIONS

In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine. In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well. Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition. Once all of the dry ingredients have been added, blend or process until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.
Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet. Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about 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 coconut flour pancakes for one.
Originally published on the blog in 2016. Video new, recipe unchanged.

Source : bit.ly/2Iwtbai