I am so happy to have found coconut flour use instead of wheat flour in various 'batter' recipes.
I made a slight tweak to my usual coconut pancake recipe, and substituted 1/4 cup of egg whites for the 4th egg in this batch. It lowers the fat content and raises the protein content slightly, and has the same great taste and texture of my originals.
If you haven't worked with coconut flour before, do flex your patience muscle. It can very in moisture content from batch to batch... and you may need to add a bit more water to the recipe to get a nice consistency to your batter... but do start with a singe tablespoon and then add more after you mix it all very well, but only if you really need to!
Makes 4 pancakes
- 1/4 cup coconut flour
- 3 large eggs
- 1/4 cup egg whites
- 1 Tbs water
- 1 Tbs vanilla
- 1/2 tsp cinnamon
- Beat eggs and egg white together in a large bowl.
- Add the coconut flour, water, vanilla and cinnamon, and mix well.
- Lightly coat a skillet with non-stick spray and set over MEDIUM heat.
- Use a 1/4 cup measure to spoon the batter into the pan. Allow to cook 4 to 5 minutes till the edge dries a bit. It will not bubble like a regular pancake.
- Flip over and cook the second side for 3 or 4 minutes.
- Remove to a plate to keep warm while you cook the rest of the cakes.
- Serve with fresh fruit and a bit of syrup if you like.
Weight Watchers P+ = 4.
Calories 187; Protein 15 g; Carbohydrate 11g; Fat 9g; Fibre 6g
Have you used coconut flour before? Any tips to share?