Sunday, January 24, 2010

coconut pancakes

we talked about crazy gluten-free low carb flours before with the almond meal microwave cookie adventure. now another gluten-free flour, brought to you by The Baker: coconut flour. now, if you're like me, you're probably saying, now how the hell does a coconut turn into flour? there's nothing dry about the stuff. my second reaction was, how the hell is coconut flour healthy? i know that coconut is a good cooking alternative, however, because of the fat, it isn't exactly the obvious healthy choice. well, apparently, all of the fat is extracted in order to make the flour. so what results is something that's gluten-free, high protein, high fiber, low carb and low fat. another one of those wonder foods, if you will.

what to make with this wonder flour? coconut pancakes, of course. now it just so happened that when i was making these (the only time i've made them for myself and didn't have The Baker make them for me), i was also making them for someone on a super restricted diet (low fat, low calorie, low sodium, low everything). so if these turned out well with those modifications, then you know the original ones are splendid.

coconut flour pancakes
  • 4 eggs (i used egg beaters)
  • 1/4 cup coconut flour
  • 1/4 tsp vanilla extract
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 tablespoon honey
  • 1/4 cup full fat coconut milk (i used low fat)
  • mix ingredients and let them sit for five minutes.
  • oil or grease a pan and heat over medium heat.
  • pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.


  1. I LOVE coconut milk. The pancakes look so good, too. I'm sure coconut milk is a great addition to the recipe.

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