Coconut Pancakes


Some time ago I bought a huge pack of coconut flour from RealFoodSource. I decided to purchase the product mostly because of the nutritional value of coconut flour. The flour is rich in fiber and protein but, fortunately, low in carbs and calories. It’s also gluten free so everyone can eat it without worrying about side effects. Although the flour is more expensive than a flour you may get in a supermarket, it’s much more efficient. Honestly – it seems to last forever, and ‘last forever’ is the best food description on a student budget. Especially, if it allows you to prepare something really tasty.

Having said that, I started thinking: that flour is healthy. Pancakes are made of a flour. So, now pancakes can be actually healthy, huh? I had to make use of it. And so, there we go: coconut pancakes. The pancakes are thick and fluffy – thanks to the coconut flour, which absorbs twice as much liquid as an ordinary flour. Besides, there are really easy to cook. You don’t need to be a master chef or have a day off to be able to make them. It’s easy. It’s healthy. It’s tasty. If it sounds appealing to you, go, order the flour and enjoy. The recipe is here:

/6 pancakes/
– 50g whole wheat flour
– 20g coconut flour
– 1 egg
– 1/3 cup of milk
– 1 tbsp coconut oil
– 1 tsp maple syrup
– 1/2 tsp baking powder
– 1/3 tsp bicarbonate of soda

Mix the dry ingredients, then add milk, coconut oil, maple syrup and egg. Beat the batter until smooth. Leave the batter stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a ladle of batter (1 full tablespoon for one pancake). Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are gold. Serve with maple syrup, fresh fruits or chocolate spread.



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