Coconut Flour Pancakes

I don’t know what else to say but…YUM. Spence took the camera on TDY with him, otherwise I’d be able to show AND tell.
How happy am I that most of my favorite gluten-y foods are make-able without all the CRAP I no longer eat? (Look of stuffy superiority.)
I’m about as happy as Gilligan when he learned how to crack open a coconut.
Coconut flour, according to Guru Bruce Fife and the Coconut Research Center, contains the highest percentage of dietary fiber in comparison to other flours…SIXTY-ONE percent of the flour consists of fiber compared to 27 percent for wheat bran and only 13 percent for wheat flour. (My feeling is – choosing wheat breads or flours over white is simply choosing the lesser of two evils. Coconut flour is an angel by comparison.)
One note – if you buy Fife’s cookbook, find ways to circumvent the use of sugar. Many of his recipes are translatable sugar-free…His focus on gluten-free is brilliant, but we can do more in the simple-carb-cutting department.
Blueberry Coconut Flour Pancakes
Ingredients:
2 eggs
2 Tbs. coconut oil (unrefined)
2 Tbs. coconut milk
1 Tsp. honey
Pinch of salt
Blueberries to taste
2 Tbs. coconut flour (easiest to find: Bob’s Red Mill)
1/8 Tsp. baking powder (I usually omit this in favor of beating 1/2 an egg white to extreme stiffness to aerate)
Blend the first 5 ingredients.
Combine coconut flour and baking powder, then fold into wet mixture.
Add blueberries
Make small pancakes, 3″ in diameter. Won’t bubble like a normal pancake, but is just as delicious!
Also see Almond Flour Pancakes

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