To counter the amount of baked goods I have been posting, I thought it would be a good time to share with you a breakfast recipe using coconut flour.
This comes courtesy of the Make it Paleo cookbook (one of the two that I have not packed away). Do not be deceived by the amount of coconut flour in this recipe. Even though it only calls for a quarter cup of flour, these pancakes are dense. Super dense. It made six pancakes (three each), and I was pretty full after the second one. Don’t worry; I managed to eat the third 😉
Jamie and I (mostly Jamie) have been experimenting with coconut flour. It isn’t as easy to work with as all purpose or whole wheat flour. It has taken a few experiments to realize that coconut flour needs to be sifted before you use it. This is a very heavy flour, by sifting it, you will be creating a lighter texture.
Another secret when you are cooking with coconut flour, when the recipe calls for eggs, separate the eggs and whip the eggs whites before you add them. They don’t have to be whipped to stiff peaks, but the incorporation of air into the batter helps to make the final product less heavy.
When I was cooking up the pancakes, I thought they looked like little hamburgers. These pancakes will not get as thin as a regular pancakes, the batter doesn’t really spread when you put it in the hot pan. But don’t let that scare you. These are really good, and gluten-free!
I love the flavour of the coconut flour along with the mixed berry reduction (instead of using syrup). The taste of coconut is very subtle, but it is there. You can bring the flavour more to the surface by adding toasted coconut to the final product. I sprinkled toasted coconut on-top of the pancakes, but you could have added it to your pancake batter.
If you wanted to go with a more tropical theme, you could serve these pancakes with some grilled pineapple – it would be like a pina colada breakfast treat 🙂
Make it Paleo – Bill Staley & Hayley Mason
- 1/4 cup sifted coconut flour
- 4 eggs (separated)
- 1 1/2 tbsp almond milk
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- 1 tsp maple syrup
- 1 tbsp butter
- 1/2 cup frozen raspberries
- 1/2 cup frozen blueberries
- 1/4 cup water
- In medium mixing bowl, mix together sifted coconut flour, egg yolks, almond milk, cinnamon, nutmeg, baking soda and maple syrup.
- Once combined, fold in lightly whisked egg whites.
- Heat butter in skillet. Drop pancake batter into hot pan (note – this batter does not expand like regular pancake batter)
- Flip after about 3 minutes and cook an additional two minutes.
- Add frozen berries to hot skillet.
- Once the berries start to thaw and simmer, add in water.
- Continue to cook till desired consistency.
- Top stack of pancakes with toasted coconut and almond slices.
- Enjoy – these are deceiving, you will be surprised at how filling they are.