I had seen the coconut flour many times on the shelf at the store before while wondering what would it be used for. The variety overwhelmed my mind: Almond flour, oat flour, millet flour, rye flour, etc. But it wasn’t until I bumped myself against the wall, finding out we should avoid the cornflour and the wheat flour for the medical recommendation, that I felt hopeless and out of options. Mexicans don´t eat if tortillas are not on the table for every meal ha, ha, ha. What was going to happen with us?
Obstacles can be a stumbling block or a stepping stone. It is up to you!
Seeing a stumbling block would have been the same as choosing to close the door to a new world of healthy and delicious food that I completely ignored. The second alternative was what I decided to go for, so I chose to see an opportunity which I do not regret for a second.
DISCOVERING NEW HORIZONS
Entering this door of healthy options took from me to be open-minded. It was necessary to let go what I treasured as our traditions or personal tastes with food so I can be willing to experiment and practice consistently until I could make it.
It is OK to feel disappointed at first, but it is crucial to understand that you need to move on. When I was almost giving up on the idea that desserts were completely out of our menu, I realized that the party was just about to begin. 🙂 After some messy and frustrated attempts with coconut flour finally, I came out with a delicious recipe for healthy pancakes made from scratch. My surprise was even bigger when I saw the welcoming reception they had with my family.
COCONUT FLOUR BENEFITS
- High fiber
- Fewer carbohydrates
- Low cholesterol
- High protein
- Low glycemic index and also
- An ally on losing weight
Doesn’t it sound amazing? What else could you ask for if I assure they taste delicious?
CONSIDERATIONS BEFORE YOU START
- Coconut flour is extraordinarily absorbent and very little amount is needed to produce a recipe successfully.
- Coconut flour recipes usually require plenty of eggs. In my case, I don´t like the flavor of the egg tasting in my food, so I substitute part of the eggs with the flax seed meal (1 egg= 1 Tbs. Flax seed meal with 3 Tbs. water). It gives a nutty flavor to your recipes.
- Coconut flour is very sensitive when it comes to measurements. Have always on hand your measuring spoons.
If you follow the recipe as follows and keep practicing, believe me, you will get confident, and the results are going to be awesome.
COCONUT FLOUR PANCAKES RECIPE
(2 portions = 6 small pancakes)
2 Tbsp. of organic coconut oil extra-virgin melted
1 tsp. vanilla extract
1 tsp. raw honey
1/2 cup of coconut milk (you may need more)
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. of salt
4 Tbsp. of coconut flour
2 Tbsp. of flaxseed meal (flax seed grounded)
Coconut oil Spray
- 6 Strawberries in slices
- Maple Syrup Organic Pure 100% (Beware of syrup imitations, I use this one)
- Pecans finely chopped
- In a medium bowl, whisk the liquid ingredients: Eggs, honey, vanilla extract, coconut milk and coconut oil previously melted.
In another medium bowl, whisk together the dry ingredients: Coconut flour, baking powder, ground flaxseed meal, salt, and cinnamon.
- Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain. (Add more coconut milk if needed).
- Allow resting until slightly thickened, about 5 minutes.
- Place a large pan over medium-low heat and lightly grease using coconut oil spray. Once heated, pour 1/4 cup of the batter into prepared pan. Once golden on the bottom and bubbles begin to form on top, flip to the other side. Continue to cook until golden. Repeat with remaining batter.
- Serve warm with your favorite pancake toppings. Strawberry slices, chopped pecans, and pure organic maple syrup are the best!
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