Fluffy Coconut Flour Pancakes #lowcarb #glutenfree

Have you had a go at preparing with coconut flour? It's altogether different than some other elective gluten free flour, in conduct, taste, dietary profile, and so on. Coconut flour is remarkably retentive, however it doesn't simply require dampness. It needs structure. So, it needs eggs! Furthermore, since coconut flour retains so much dampness, a little goes a long, long way. That is something to be thankful for, since it's not modest.

Coconut flour is extremely high in fiber, however it really has increasingly net (carbs less fiber) than almond flour. By and large, coconut flour and almond flour are extraordinary 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.

These coconut flour flapjacks do, for sure, taste smell faintly of coconut. Since that is a satisfying flavor to most, it shouldn't be an issue. In the event that you are generally nonpartisan about the flavor of coconut, even, you will no doubt appreciate these hotcakes.

Also try our recipe Carrot Cake Overnight Oats

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

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

1. 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.
2. 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.
3. Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
4. This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.

Read more our recipe : Orecchiette with Sausage and Broccoli

Source : https://bit.ly/2PPngyx