This is a recipe that I have been using to make gluten-free, healthy coconut pancake. I used coconut flour in the recipe instead of the normal wheat flour. What is coconut flour? Coconut flour is made from dried and ground coconut meat. It is considered as a healthier alternative to normal wheat flour as it is high in fiber, protein, and healthy fats. It has a low Glycemic Index which makes it ideal for diabetics and those who are on a diet.
INGREDIENTS
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/2 cup your favorite milk (I love Nutty Bruce Activated Coconut and Almond Milk)
- 2 tablespoons of coconut oil
- 6 eggs
- 2 teaspoon honey (Can be substituted with rice malt syrup for a healthier option)
- Pinch of salt
- Canola cooking oil spray
- 2 to 3 passion fruits
- A punnet of blueberries
- Cacao Nibs
- Other fruits of your choice
METHOD
- Mix coconut oil, honey, and the eggs together thoroughly.
- Add your choice of milk to the mixture.
- Add the coconut flour, baking soda, and salt.
- Heat a frying pan on the stove. Spray the cooking oil when the pan is warm enough.
- Spread the pancake mixture in round shape.
- Fry on low heat until the pancake mixture is set then flip over to cook the other side.
- Serve hot with passion fruit, blueberries, your favorite fruits, honey and sprinkle with cacao nibs!
**This recipe is enough to serve a family of two hungry adults and a growing toddler.**
